Spanish chicken with tomatoes, paprika and white wine
6 servings
75 minutes
Spanish-style chicken with tomatoes, paprika, and white wine is a vibrant dish embodying the passion and warmth of Spanish cuisine. It combines the juiciness of chicken meat, the sweetness of tomatoes, the aromatic spice of paprika, and the slight tartness of white wine. The origins of this recipe trace back to the traditions of Spanish taverns where simple yet flavorful dishes became symbols of heartfelt gatherings. The stewed chicken absorbs all the ingredients, acquiring a tender texture and rich flavor. It is served with crusty bread or fragrant rice, allowing enjoyment of the rich sauce. This dish is perfect for warm family dinners or friendly evenings when something cozy, rich, and slightly spicy is desired.
1
Heat oil in a fireproof dish or large pot. Fry the chicken in portions for 5-7 minutes until golden brown. Transfer to a plate.
- Chicken legs: 1.5 kg
- Olive oil: 5 tablespoon
2
Add onion and garlic to the pot, sauté for 5 minutes until golden.
- Onion: 1 piece
- Garlic: 2 cloves
3
Chop three large tomatoes and three small green bell peppers into cubes and add them to the pot. Cook, stirring, for 5 minutes.
- Tomatoes: 3 pieces
- Sweet pepper: 3 pieces
4
Return the chicken to the pot. Add paprika, chili, and white wine.
- Chicken legs: 1.5 kg
- Chili powder: 1 teaspoon
- White wine: 150 ml
5
Cover with a lid and simmer for 30 minutes.
6
Remove the lid and cook for another 10 minutes until the chicken is fully cooked.
7
Pierce the thickest part of the leg - if the juice runs clear, it can be served.