Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- virgin olive oil for frying
- 4 cloves garlic
- 4 bay leaves
- 3 onions
- 2 carrots
- 2 medium potatoes
- 2-3 medium crisp apples (red or green)
- 4 chicken breast, boneless and skinless (12-14 oz)
- 8 oz white wine
- 8 oz chicken broth
- 2 1/2 – 3 tsp sweet Spanish paprika
- salt and pepper to taste
Preparation:
This paprika chicken recipe makes 4-6 servings.
Prepare the vegetables, peeling and chopping as follows. Set aside each ingredient on a separate plate until ready to add to the frying pan: Peel garlic and slice each clove in half. Peel and coarsely chop the onion. Slice the carrots into rounds no more than a 1/4-inch thick. Peel and cut the potatoes into 1/2-inch cubes. Cut the apples into 1/2-inch cubes, removing the core, but not the peel.
Cut the chicken breasts into 1-inch cubes.
Pour a few tablespoons of olive oil into a large, heavy-bottomed frying pan and heat on medium. When oil is hot enough, sauté the garlic and bay leaves until garlic is almost browned. Add the onion and sauté until soft. Place chicken cubes in pan and brown on all sides.
Add the carrot slices, potato cubes and apples, stirring occasionally. Cook for about 8 minutes, adding more oil if necessary.
Pour the wine into chicken and vegetables. Continue to simmer. Pour the broth into a measuring cup and stir in the sweet Spanish paprika. Add the broth mixture to pan and continue to simmer for approximately 10 minutes. Taste and adjust salt and pepper.
Serve with bread or rice.
For a distinct flavor, instead of 8 oz white wine, use 4 oz Marsala wine and 4 oz white wine.
