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Chicken with Lemon and Paprika
May 05, 2010

Another Spanish recipe - the lemon and paprika balance beautifully to make this a dish that is bright and smoky at the same time. It is also very simple to put together, and so works well for a quick meal. An Albarino from Rias Baixas goes well with this.


  • 1.5 lbs boneless chicken, cut into thin strips
  • 2 scallions, sliced, with the green parts reserved.
  • 4 cloves garlic, chopped fine
  • Juice of 1 lemon
  • 1 tsp sweet Spanish paprika
  • 2 tbsp olive oil
  • Salt and pepper, to taste


  1. In a large, flat bottomed pan, heat the olive oil on high. Add the chicken, the whites of the scallions, garlic and paprika, and stir fry till the chicken is cooked through, about 5-7 minutes.
  2. Stir in the lemon juice and the scallion greens, and remove from heat. Season with salt and pepper, and serve.
  1. I don't use extra-virgin olive oil for this, since that has a lower smoke point, and is not suited for frying on high.


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