Chicken in garlic sauce

Garlic and Sherry play a regular part in our Spanish cooking, this time we have combined them with chicken and sweet paprika.

Chicken in garlic sauce

Serves 4

  • ­ 1 kg of chicken breast or boneless, skinless thigh. (preferably Organic) chopped into cubes of around 3cm.
  • ­ 1 Tbsp of sweet Paprika ( pimentón )
  • ­ 2 Tbsp Olive Oil
  • ­ 8 Garlic Cloves ( un­peeled )
  • ­ 60 ml Fino Sherry
  • ­ 125 ml Chicken Stock
  • ­ 1 Bay Leaf
  • ­ 2 Tbsp chopped flat ­ leaf Parsley



Method :

Combine the paprika with a little salt and pepper in a bowl, add the chicken pieces,toss to coat.
Heat the oil in a large frying pan over a high heat and cook the garlics for 2 mins or until brown.

Remove the garlics and save.


Cook the chicken pieces in the same oil until brown, add the sherry and boil for 30 seconds, then add the bay leaf and the stock.

Reduce the heat and simmer, covered for 10 mins.

Meanwhile , squeeze the garlic pulp from the skins and pound into a paste with the parsley using a pestle and mortar or a small bowl and the back of a spoon.
Stir into the chicken, cover and cook for a further 10 mins.


Serve with either mashed or boiled potatoes and a green vegatable of your choice !!





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