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Chicken Breast in Spanish Paprika Sauce Recipe – Pechuga de Pollo Salsa Pimenton

User Rating 5 Star Rating (1 Review)


Chicken with Spanish Paprika Sauce - Pollo con Salsa Pimenton

Chicken with Spanish Paprika Sauce - Pollo con Salsa Pimenton

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Chicken breasts in a rich Spanish paprika sauce make a wonderful main course or a tapa. Simply sauté the chicken breasts, then sauté and whirl paprika, onions and pepper to make the sauce. In about 40 minutes you have a colorful, very Spanish main course. To make this recipe into a tapa, cut the chicken breasts into small pieces and serve with the paprika sauce atop baguette slices. Since this dish keep well, make it ahead for a dinner party or a casual celebration.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 lbs (1kg) boneless skinless chicken breasts
  • 1/2 cup (114 gr) unbleached white flour
  • 3 oz (80 ml) Spanish virgin olive oil
  • 1/2 medium yellow onion
  • 16 oz (500 ml) chicken broth
  • 1 long green pepper (sweet)
  • 2-3 Tbsp Spanish virgin olive oil
  • 2-3 Tbsp unbleached white flour
  • 2.5 Tbsp Spanish sweet paprika
  • salt to taste


This Chicken Breast in Paprika Sauce recipe makes approximately 8 servings as a tapa or 4 servings as a first course.

Rinse the chicken breasts and pat dry. Cut chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp salt. Place several pieces of chicken into the bag and shake to coat. Repeat until all pieces of chicken are coated in flour.

Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown chicken on both sides, then set aside for later.

Finely chop onion. Remove stem, seeds and membrane, then finely chop green pepper. Pour olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.

Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.

Return chicken breasts to the frying pan and pour sauce over chicken. Simmer until chicken is fully cooked, about 5-7 minutes. Serve with fried potatoes or rice.

User Reviews

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 5 out of 5
Quick, easy, and delicious!, Member lisanicholas

I made this with some boneless/skinless free-range chicken breast halves, to serve with brown rice. Unfortunately, I used all my chicken broth making the rice, and only realized too late that I needed broth for the paprika sauce. Therefore, I used V-8 juice in place of the broth while making the sauce. I used a Cubanelle (sweet) pepper straight from the garden (I also added some minced garlic to the onion and pepper when sauteeing them), and ordinary sweet paprika (don't know if this is significantly different from the Spanish variety). At any rate, this dish was easy to make and delicious, despite the substitutions. I'd love to go back and try the recipe again, sticking to the original ingredients to see how far ""my"" version was from the original one.

8 out of 12 people found this helpful.

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