Denise says:

The combination of the smoked paprika and the spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour.
I have used chicken breasts ~ many butcher's have special offers as they are very popular poultry cuts ~ Silvermans butcher from time to time reduce prices on their frozen poultry.

In Spain, paprika is known as pimentón, and is quite different in taste; pimentón has a distinct, smokey flavour and aroma, as it is dried by smoking, typically using oak wood. Pimentón is a key ingredient in several Spanish sausage products, such as chorizo, as well as this one!
I like to serve this dish with plain rice garnished with sprigs of parsley and lemon wedges.

Preparation Time: 25 minutes
Cooking Time:40 minutes
Serves: 6 people


6 chicken breasts – skinned
2 tablespoons smoked paprika
2 tablespoons olive oil
3 cloves garlic- peeled and roughly chopped
1 red onion – peeled and sliced
2 red peppers – deseeded and roughly chopped
1 red chilli – deseeded and finely chopped
1 lemon – sliced
450g salad tomatoes – skinned,
quartered and de seeded
100ml white wine
200ml chicken stock
6 small Kabanos (smoked sausage) – sliced
Salt and freshly ground black pepper – to taste

Sprigs of parsley
Lemon wedges


1)Dust the chicken breasts in the smoked paprika so that they are evenly coated.
2)Heat a large frying pan with olive oil. Sauté the chicken breasts about 4 minutes on each side until they are golden. Remove and set aside.
3)Add the onion, garlic, peppers and chilli and cook for 2 minutes until just softened.
4)Return the chicken to the frying pan. Add the tomatoes, lemon, wine, stock, and sausage.
5)Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the chicken is cooked.

To serve the stylish way: Dust the plate with smoked paprika, spoon on the cooked rice and ladle the Spanish chicken on top. Garnish with sprigs of parsley and lemon wedges.