CREAMY Spanish Paprika Chicken | Possibly the BEST Creamy Chicken

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Pat the chicken breasts dry, cut them into 2.5 cm pieces and season with salt and pepper.
3. When the oil is hot, fry the chicken in a single layer for 3 to 4 minutes per side, until lightly golden. Remove from the pan; it does not need to be fully cooked.
4. In the same pan and heat, cook the onion and garlic, stirring, for 2 to 3 minutes until the onion is slightly translucent. Add the flour and stir for 2 minutes.
5. Stir in the paprika, oregano and crushed red pepper, then add the vegetable broth and room-temperature milk, stirring gently.
6. When the sauce is slightly creamy, after about 3 to 4 minutes, season with salt and pepper, then return the chicken to the pan in a single layer.
7. Cover, reduce to low heat and simmer for 5 to 10 minutes until the chicken is cooked through; it is done at 74 C / 165 F on a meat thermometer. Turn off the heat.
8. Stir in the grated Manchego and lemon juice, then serve from the pan or in dishes, topped with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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