Chicken in Sherry & Paprika

Lee Jackson

"A delicious Spanish influenced dish. Very easy to make."
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55 m servings
Serving size has been adjusted!
Original recipe yields 3 servings

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  1. Fry the onions in a shallow casserole (with a lid) for about 5 minutes until golden
  2. Add the garlic and fry for 1 minute, add the chicken and brown for about 3-4 minutes.
  3. Add the paprika and cumin and stir in. Turn up the heat and add the sherry. Cook until the alcohol evaporates then add the water, saffron and bay leaf. Bring to the boil, then reduce the heat to very low, put on the lid and simmer gently for about 30 minutes, stirring occasionally. Take off the lid and reduce the sauce for 10-15 minutes.
  4. Turn off the heat, add salt & pepper to taste and stir in the parsley.


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