28:34
Bienvenidos and welcome to another episode of Spain on a Fork today we have such an exciting show as we're going to grab some simple everyday ingredients and create an extraordinary recipe we're talking creamy Spanish paprika chicken this is known as Pollo en Salsa de Pimentón and let me tell you this dish is filled with so many great textures and flavors It's easy to make where there's no tricky techniques or weird equipment needed and the best part it's all done in about 30 minutes folks serve this dish next to some roasted potatoes and a garden salad you're gonna have yourself
a fabulous meal really quick before we begin a shout out to a couple of my patreons David Machado and Tommy Williams again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you alright let's just dive right into this I'm going to heat a large fry pan with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml as always make sure to use the good stuff here as this is what makes the difference in all these recipes link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to add two boneless chicken breast over some paper towels
and pat them completely dry size of the breast that I'm using are 10 ounces which is 300 grams each and as you can see I'm using skinless chicken breast here but you can also use chicken breast with skins chicken thighs or a combination of the both then we'll cut each chicken breast into large bite-sized pieces that are 1 inch which is 2 1/2 cm and then season the pieces of chicken with sea salt and freshly cracked black pepper then we'll move back to the fry pan once the oil is nice and hot we'll add in the pieces of chicken and you want to make sure they're all in a single layer
and we're going to go between 3 to 4 minutes per side here or until the chicken is lightly browned after 7 to 8 minutes and the pieces of chicken are lightly browned at this stage you don't have to fully cook them through we'll remove them from the pan and set them aside now using the same pan with the same heat I'm going to add in one small onion that's been finely chopped and four cloves of garlic that have been roughly chopped and we'll mix
the ingredients around continuously that way they don't brown too quickly and it all evenly sautes after two to three minutes and the onions are slightly translucent I'm going to add in one and a half tablespoons of all-purpose flour which is 12 grams and we're going to continue to mix this and go between 1 to 2 minutes here this is enough time to cook off the raw flavor in the flour that way it doesn't overpower the flavors of the dish after cooking the flour for 2 minutes I'm going to add in two teaspoons of
sweet smoked Spanish paprika which is 5 grams link where you can get the Spanish one I'm using in the description box below we'll also add in 1 teaspoon of dried oregano which is 1 gram and 1/4 teaspoon of crushed red pepper which is a little over half a gram and we'll give it a quick mix and like I've told you in the past when you're working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we'll add in 3/4 of a cup of vegetable broth which is 180 ml you can also use chicken broth here if you like and 3/4 of a cup of milk which is also 180 ml I'm using low fat but you can use
any milk you like just make sure it's at room temperature otherwise it can easily curdle and we're going to continue to gently mix this together and go for a few minutes here after three to four minutes and we've ended up with a slightly creamy sauce we'll season with sea salt and freshly cracked black pepper and we'll give it a mix then we'll add the pieces of chicken back into the pan and we'll give it a gentle mix that way each piece of chicken is coated in all that goodness
then we'll place the pieces of chicken in a single layer and then we'll place the lid on the pan and lower the fire to a low heat and we're going to simmer this for about 10 minutes or until the chicken is fully cooked through and you want to make sure to give the pan a gentle shake once in a while after simmering the chicken for 10 minutes and it's fully cooked through this is ready to go I'm going to turn off the heat and remove the lid then we'll add in two tablespoons of grated cheese which is 15 grams I'm using a Spanish manchego but you can use whatever cheese you like and squeeze in 2 tsp of fresh lemon juice which is 10 ml and we'll give it one final mix until it's well mixed together
and you can serve this directly out of the pan or transfer it into serving dishes either way make sure to top it off with some chopped parsley check it out our creamy Spanish paprika chicken is done easy to make the simplest ingredients and all done in about 30 minutes using just one pan let's give this a try and see how it turned out once again folks Pollo en Salsa de Pimentón and I tell you I am so excited to try this I cannot wait here we go this is truly out of this world good the chicken is beautifully cooked It's nice and tender and that cream sauce taking this to the next level with the pimenton the paprika really shining through easy to make give it a try at home once again
next to some roasted potatoes and a garden salad and of course a bottle of Spanish wine from the beautiful region of Jumilla you're gonna have yourself a fabulous meal if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!
