Rating: 4 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7

Smoked paprika is a traditional ingredient in Spanish cuisine, and adds a nice punch of flavor in this spicy dish prepared in the style of Spain's northwestern Basque region . Serve the chicken with saffron rice to soak up the tasty sauce.

Karen Levin
Recipe by Cooking Light June 2007

Gallery

Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.

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  • Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.

Nutrition Facts

264 calories; calories from fat 31%; fat 9g; saturated fat 1.6g; mono fat 4g; poly fat 2.2g; protein 36.2g; carbohydrates 8g; fiber 0.3g; cholesterol 94mg; iron 1.4mg; sodium 876mg; calcium 92mg.
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