Chicken Supremes in Paprika and Sherry

Here’s a delicious Spanish treat, one of my favourites. Paprika and chicken work perfectly together especially if you’re lucky enough to use the real Spanish smoked paprika. A delicious, rich, sweet and slight smoky aroma fills the air and the sherry sauce to this dish is just amazing. It’s really very simple to make -there’s nothing to it, but the resulting dish looks as though you’ve been slaving in the kitchen for hours. Genius.


2 chicken supremes
1 onion (diced)
3 tablespoons olive oil
1 heaped teaspoon paprika
1 teaspoon cumin
2 cloves garlic (crushed)
1 bay leaf
1/2 cup sherry
1 cup water
30 saffron threads infused with 2 tablespoons boiling water
2 tablespoon parsley (chopped)

Heat the olive oil in a large, deep frying pan with a lid. Add the chicken and brown for about 3-4 minutes on both sides. Remove from the pan then add the onions and gently fry over a medium heat for 3-4 minutes until lightly golden.

Add the paprika and cumin and stir in. Turn up the heat and add the sherry. Cook until the alcohol evaporates then add the water, saffron with its liquid and bay leaf. Return the chicken to the pan and bring to a simmer, then reduce the heat to very low, put on the lid and simmer gently for about 30 minutes, stirring occasionally. Take off the lid and reduce the sauce for 10-15 minutes.
Turn off the heat, add salt & pepper to taste and stir in the parsley.

I served mine with the ever present baked rice and steamed broccolini.

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