Spanish Chicken in Bravas Sauce

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Heat a large frying pan over medium heat and add the olive oil.
2. Pat the chicken breasts dry on paper towels, season both sides with salt and pepper, and cut each into pieces 4 cm (1 1/4 inches) thick.
3. When the oil is hot, fry the chicken in a single layer for 3 minutes per side. It does not need to be fully cooked. Remove and set aside.
4. In the same pan, add the chopped onion and garlic and stir constantly. When lightly sautéed after 3 minutes, add the flour and stir for 2 minutes.
5. Add both smoked paprikas and mix quickly. Slowly add the chicken broth while stirring constantly until smooth and creamy with no lumps.
6. Stir in the vinegar and a pinch of salt and pepper. Return the chicken to the pan in a single layer, turn each piece to coat, cover, and lower to low-medium heat.
7. Simmer the chicken 3 to 4 minutes until it reaches 74°C (165°F) inside. Remove from the heat, transfer to a large serving dish, top with chopped parsley, and serve at once.

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