Pollo al Pimenton

Name: Pollo al Pimenton
Ingredients: 4 boneless chicken breasts; 1 cup (225 ml) water; 3/4 cup (175 ml) cooking sherry; 3 lemons, juice only; 4 large potatoes, washed, peeled, sliced into thin circular slices; 4 small yellow onions, chopped; 6 cloves garlic, minced; 2-1/2 tbsp (35 ml). paprika; 1 tbsp (15 ml). salt; 4 pinches black pepper; 4 bay leaves; 5 tbsp (70 ml). olive oil

12 ingredients

8 steps

Ingredients

4 boneless chicken breasts
1 cup (225 ml) water
3/4 cup (175 ml) cooking sherry
3 lemons, juice only
4 large potatoes, washed, peeled, sliced into thin circular slices
4 small yellow onions, chopped
6 cloves garlic, minced
2-1/2 tbsp (35 ml). paprika
1 tbsp (15 ml). salt
4 pinches black pepper
4 bay leaves
5 tbsp (70 ml). olive oil

Directions

1

Place chicken breasts in large baking pan.
2

Pour olive oil over breast, turn to coat sides.
3

Sprinkle 1 pinch of black pepper on each breast.
4

Sprinkle garlic over chicken.
5

Place potatoes and onions around chicken breasts along sides of baking pan.
6

In large measuring cup, combine water, sherry, paprika, salt and lemon juice.
7

Stir well, and pour over top of chicken, potatoes and onions.
8

Bake in 375 degree (200 C.) oven for 23 to 30 minutes, or until potatoes, onions and chicken are slightly browned, and tender.