Chicken with sweet pepper and smoked paprika
4 servings
40 minutes
Chicken with sweet pepper and smoked paprika is a refined dish of Spanish cuisine that combines rich aromas and deep, spicy flavors. The origins of this recipe trace back to Mediterranean gastronomy traditions where spices play a key role. Smoked paprika gives the dish a warm, smoky hue while sweet pepper adds juiciness and a hint of sweetness. Wine and broth create a rich sauce that softens the meat's texture, making it tender and infused with spice aromas. This dish is perfect for cozy family dinners as well as festive gatherings, showcasing the vibrancy of Spanish cuisine.
1
In a spacious saucepan, fry the chicken thighs in olive oil until golden brown, remove them from the saucepan and set aside.
- Olive oil: 50 ml
- Chicken leg quarters: 4 pieces
2
In the same pan, sauté finely chopped onion until soft, then add thickly sliced sweet pepper, season with salt and pepper. Sauté for three minutes, then pour in the wine and cook until it evaporates.
- Red onion: 1 head
- Bell pepper: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 100 ml
3
Add broth, paprika, place chicken drumsticks on top, cover with a lid, and simmer for twenty-five minutes.
- Chicken broth: 0.5 l
- Smoked paprika (pimenton): 1 teaspoon
- Chicken leg quarters: 4 pieces
4
Strain the broth into a blender, add a few pieces of stewed pepper and cream, and make a sauce. Serve the chicken with stewed pepper and sauce.
- Chicken broth: 0.5 l
- Bell pepper: 4 pieces
- Single cream 10% fat: 50 ml
