PAPRIKA IN SPANISH RECIPES

Steps:

• Place chicken breasts in a shallow dish.
• Sprinkle with lemon zest and drizzle with lemon juice.
• Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
• In a small bowl mix paprika, thyme and half each of the salt and pepper.
• Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
• Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
• In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
• Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
• Add the wine and bring to a boil.
• Cook stirring for about 3 minutes or until the wine is almost evaporated.
• Add the chicken stock and remaining salt and pepper, stir to combine.
• Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
• Sprinkle with parsley before serving.
• Enjoy.

Steps:

• Drain Chickpeas (1 can) into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.
• Thinly slice Garlic (3 clove).
• Finely dice Onion (1/2).
• Roughly chop Fresh Parsley (1/4 cup).
• In a fry pan over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
• Add the garlic and onion. Stir together with the oil and cook for 3 minutes.
• Add Spanish Smoked Sweet Paprika (1/2 teaspoon) and Hot Paprika (1/2 teaspoon). Mix together until well combined.
• Add Canned Tomato Purée (1 cup) and about 2 tablespoons of freshly chopped parsley. Season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch). Mix together and simmer for 3 minutes.
• Add the chickpeas into the sauce, then season again with sea salt and freshly cracked black pepper and mix together until well combined. Simmer for another 3 minutes.
• Transfer to a large shallow bowl and garnish with remaining parsley. Serve and enjoy!