April 8th, 2012
Recipe by Paula Bowman
Rub the chicken pieces with paprika, salt and pepper and let sit at room temperature for 15 minutes.
Heat olive oil in a large heavy-bottomed skillet over medium-high heat and add the chicken, working in batches, if necessary to avoid overcrowding the pan. Brown chicken pieces, turning once until it is golden on both sides, about 8 minutes. Add the chopped garlic and continue to cook fro 2 minutes, turning occasionally. Add the sherry, cover slightly and continue to cook until most of the liquid is absorbed and the chicken is tender, about 10 minutes. Sprinkle with chopped parsley just before serving.
212 calories, 24 g fat, 58 g protein, 1 g fibre, 20 g carbs. Source of vitamin A, D, calcium, magnesium. Excellent source of iron and zinc.