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    You are in: Home / Recipes / Spanish Paprika Chicken Recipe
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    Spanish Paprika Chicken

    Average Rating:

     8 Total Reviews

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    • on July 17, 2011

      This is a really good comfort meal. I couldn't find serrano ham so I substituted smoked black forest ham. Like the other reviewers, I used a Vidalia onion. The highlight of the meal was definitely the pan juices, which could easily be thickened up into a gravy. I served it with some rice, which soaked up all the sauce but it would also be good with potatoes. Next time, I'm going to skip the lemon because the lemony taste did not really go with the rest of the flavours and both my DH and I thought it was odd. Will definitely do this again though on a rainy day.

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    • on April 21, 2008

      This had nice flavours - not overpowering yet full bodied. Had some nice juices which I think I might thicken up into a sauce next time I make it. April2008 - made this again but used a Smoke Paprika over the sweet - yum -try it that way!

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    • on August 30, 2007

      This chicken dish was great, lots of flavor:) Thanks for sharing!

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    • on June 07, 2007

      This is a great recipe and the chicken was so nice and tender. I used prosciutto and I wonder if that is why mine was so salty as I do not see anyone else saying that in their reviews. I had to use a Vadallia onion as Spanish onions were not available. The sauce was good... just a bit too salty to put this one over the top for us. Thanks Marlitt!

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    • on June 05, 2007

      I loved the combo of flavours in this dish...the pan juices were soo good! I used boneless breasts as that is what I had on hand..these were still moist and flavursome.I served this with Classic Saffron Rice and a green salad.

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    • on June 04, 2007

      This was really excellent. The paprika rub was very flavourful and the pan sauce with the serrano ham was out of this world. I added about a half pound of button mushrooms to the chicken once it was cooking in the wine/stock mixture. Served over saffron rice, this was lovely.

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    • on June 02, 2007

      This is fabulous!! Made for ZWT3. I used boneless, skinless thighs which worked wonderully & cooked more quickly. Both kids RAVED which makes it a 10+ star repeater in my home! Thanks, Marlitt!

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    • on June 01, 2007

      I made this for ZWT III, and it is delicious! The flavors of the lemon, paprika, thyme, and wine really blend beautifully. The only change I made was the onion. Spanish onions weren't available, so I used a Vidalia. It was a pretty decent substitute.

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    Nutritional Facts for Spanish Paprika Chicken

    Serving Size: 1 (378 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.6
     
    Calories from Fat 125
    31%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.5 g
    12%
    Cholesterol 152.8 mg
    50%
    Sodium 510.4 mg
    21%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.7 g
    11%
    Protein 52.4 g
    104%

    The following items or measurements are not included:

    serrano ham

    Detailed Nutrition Values About Nutrition Info

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