On Line Cookbook

Pollo al Pimenton

Recipe Information
Spanish chicken dish, baked with potatoes

Angela Grimaldi


  • 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
  • Place chicken breasts in large baking pan.
  • Pour olive oil over breast, turn to coat sides.
  • Sprinkle 1 pinch of black pepper on each breast.
  • Sprinkle garlic over chicken.
  • Place potatoes and onions around chicken breasts along sides of baking pan.
  • In large measuring cup, combine water, sherry, paprika, salt and lemon juice.
  • Stir well, and pour over top of chicken, potatoes and onions.
  • Bake in 375 degree (200 C.) oven for 23 to 30 minutes, or until potatoes, onions and chicken are slightly browned, and tender.
This is a family recipe, from Andalucia, Spain. I learned how to make it from my mother when I went off to college. It is simple to make, and absolutely scrumptuous! Of course, no one can make it like my mom.