Spanish-style Chicken Paprika

Spanish-style Chicken Paprika Recipe with Rice and Sour Cream

Region / culture: Spain | Servings: 4

Introduction

Spanish-style Chicken Paprika is a delicious and flavorful dish that combines tender chicken with a rich and creamy paprika sauce. This dish is perfect for a cozy night in or for entertaining guests.

History

This recipe is inspired by traditional Spanish cuisine, which is known for its bold flavors and use of spices like paprika. The combination of chicken, paprika, and sour cream creates a comforting and satisfying dish that is sure to please your taste buds.

Ingredients

0.75 cup vegetable juice
1.5 tsp flour
2 tsp paprika
0.5 tsp seasoned salt
1 tsp olive oil
0.25 cup sliced green onions
1 clove garlic, minced
0.5 lb (227 g) boneless chicken breasts, cut into 2-inch strips
2 tbsp sour cream
1 cup hot cooked rice
chopped fresh parsley for garnish

How to prepare

In a small bowl, combine vegetable juice, flour, paprika, and salt; set aside.
Heat oil in a medium skillet over medium heat. Add onions and garlic; cook for 1 minute.
Add chicken and cook until lightly browned.
Add the vegetable juice mixture. Cook until the mixture boils, stirring often. Reduce heat to low; cover and simmer for 15 minutes.
Remove from heat and stir in sour cream.
Serve over rice and sprinkle with parsley.

Variations

Add diced bell peppers or mushrooms for extra flavor and texture.
Use bone-in chicken thighs or drumsticks for a more budget-friendly option.
Substitute Greek yogurt for sour cream for a lighter version of this dish.

Cooking Tips & Tricks

Make sure to cut the chicken into uniform strips to ensure even cooking.

- Be sure to stir the vegetable juice mixture frequently to prevent lumps from forming.

- Adjust the amount of paprika to suit your taste preferences - you can add more for a spicier dish or less for a milder flavor.

Serving Suggestions

Serve this dish with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the sauce on low heat to allow the flavors to meld together.

- Use a non-stick skillet to prevent the chicken from sticking.

Ingredient Substitutions

Use chicken broth in place of vegetable juice if desired.

- Substitute smoked paprika for a more intense flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with a sprinkle of fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a glass of Spanish red wine or a crisp white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 220

Carbohydrates

Total Carbohydrates: 24g

Dietary Fiber: 2g

Sugar: 3g

Fats

Total Fat: 7g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 20g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 10%

Calcium: 4%

Iron: 8%

Alergens

Contains: Dairy

Summary

This dish is a good source of protein and vitamins, but it is also relatively high in fat. It is important to enjoy this dish in moderation as part of a balanced diet.

Summary

Spanish-style Chicken Paprika is a delicious and comforting dish that is perfect for a cozy night in. With its rich and creamy sauce and tender chicken, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl, that I first learned how to make Spanish-style Chicken Paprika. I remember it like it was yesterday, the warm summer day when my aunt Maria came to visit us from Spain. She was a wonderful cook, and she shared with me the secret to making this delicious dish.

Aunt Maria had a flair for cooking, and she always brought a taste of Spain wherever she went. I remember the way she would move around the kitchen with such grace and confidence, as if she were a master chef. She would tell me stories of her homeland, and how the flavors and aromas of Spanish cuisine were like no other.

One day, as Aunt Maria was preparing dinner, I asked her if I could help. She smiled and nodded, handing me a small bowl of paprika. "This is the key ingredient," she said. "It's what gives the dish its rich and smoky flavor." I watched as she seasoned the chicken with the paprika, along with other spices like garlic, onion, and cumin. The kitchen was filled with the most amazing aromas, and I couldn't wait to taste the finished dish.

As we sat down to eat, I took my first bite of the Spanish-style Chicken Paprika. It was like nothing I had ever tasted before – tender chicken, cooked in a rich and flavorful sauce that was both spicy and sweet. I was hooked from that moment on, and I knew that I had to learn how to make this dish for myself.

Over the years, I have perfected my own version of Aunt Maria's recipe, adding my own twist here and there. I have shared it with friends and family, who have all fallen in love with the flavors of Spain that come through in every bite. And now, I am passing it on to you, my dear grandchild, so that you too can experience the joy of cooking and sharing this delicious dish with those you love.

To make Spanish-style Chicken Paprika, you will need the following ingredients:

- 4 boneless, skinless chicken breasts

- 2 tablespoons olive oil

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 teaspoons paprika

- 1 teaspoon cumin

- 1 teaspoon dried oregano

- 1/2 teaspoon red pepper flakes

- 1 can diced tomatoes

- 1/2 cup chicken broth

- Salt and pepper to taste

To begin, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant. Add the chicken breasts to the skillet, and cook until browned on both sides.

Next, add the paprika, cumin, oregano, and red pepper flakes to the skillet, stirring to coat the chicken evenly. Pour in the diced tomatoes and chicken broth, and bring the mixture to a simmer. Cover the skillet, and let the chicken cook for about 20 minutes, or until it is cooked through.

Once the chicken is cooked, remove it from the skillet and set it aside. Continue to cook the sauce, uncovered, until it has thickened slightly. Season with salt and pepper to taste.

To serve, place the chicken breasts on a platter and spoon the sauce over the top. Garnish with fresh parsley and a squeeze of lemon juice, if desired. Serve the Spanish-style Chicken Paprika with rice or crusty bread to soak up the delicious sauce.

I hope you enjoy making and sharing this recipe as much as I have. May it bring you joy and warmth, just as it has done for me over the years. And remember, the secret ingredient is always love. Bon appétit!