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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle chicken pieces with salt and pepper. | 2. In a large skillet, fry chicken in olive oil until golden on all sides. | 3. Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside. | 4. Saute onion and garlic in the same oil that the chicken was cooked inches. | 5. When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes. | 6. Add the ham or bacon, paprika and wine; bring to a boil. | 7. Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil. | 8. Cover the pot, reduce the heat and simmer 30 minutes. | 9. Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink. | 10. Garnish with parsley sprigs. | 11. Helma suggests serving this with rice and a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
salt				-	-	-	-
pepper				-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		mashed	-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
ham	1	cup	chopped	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
white wine	1	cup		-	-	-	-
shrimp	1/2	lb		160.9337	2.0627	30.8494	2.2893
parsley sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.