Chicken with peaches and sherry (Easy One-pot recipe)
Chicken with peaches and sherry is the ultimate comfort food recipe for when the cooler weather is here. This recipe combines classic Spanish flavors from sweet paprika and sweet Spanish sherry with a distinctive seasoning made with curry powder, Turmeric, white pepper, and garlic.
Equipment
- 1 large skillet or frying pan (approx 12 inches (30cm)
Ingredients
Chicken
- 1 lb 500g chicken thighs (boneless)
- 2 red onions sliced fine
- ½ teaspoon chili powder more for extra spicy
- 1 teaspoon sweet paprika
- 1 teaspoon curry powder
- ½ teaspoon Tumeric
- ½ teaspoon white pepper
- 3 tablespoons extra virgin olive oil
- Few sprigs of fresh rosemary
- Salt and pepper season to taste
Peaches
- 14 oz 400g tinned peaches (with syrup)
- Juice from 1 lemon
- 100 ml Sweet Spanish Sherry Pedro Ximinez or similar
- 1 teaspoon of sweet paprika paprika dulce
Instructions
Step 1 - Prepare the chicken
- Start off by seasoning your chicken pieces. Add the spices (paprika, curry powder, Turmeric, white pepper) and 1 tablespoon of the oil. Mix well.1 lb 500g chicken thighs (boneless), ½ teaspoon chili powder, 1 teaspoon sweet paprika, 1 teaspoon curry powder, ½ teaspoon Tumeric, 3 tablespoons extra virgin olive oil, ½ teaspoon white pepper
Step 2 - Cook chicken
- Add the remaining oil to a pan on high heat. Once hot add the seasoned chicken pieces and cook for 4 minutes per side. Once cooked, set aside for use later.
Step 3 - Prepare onions and peaches
- In the same pan you cooked the chicken add the sliced onion and cook for 5 minutes or until the onion starts to soften.2 red onions, 14 oz 400g tinned peaches (with syrup)
- Add 1-2 tablespoons of peach syrup and mix into the onion. Season lightly with some salt.Salt and pepper
- Reduce the heat to medium and slice the peach pieces. Add them straight to the pan with the sherry and cook for 5 minutes. They should start to caramelize with the onions. Add more syrup as required, stirring occasionally.100 ml Sweet Spanish Sherry
- Add the cooked chicken pieces, a few strings of rosemary, and a pinch of salt and simmer on medium-high heat for 5 minutes or until the sauce thickens.Few sprigs of fresh rosemary
Step 4 - Serve
- Season with a little sweet paprika right before serving.Juice from 1 lemon, 1 teaspoon of sweet paprika
- Allow to cool for a few minutes before serving straight from the pan with plenty of fresh bread. Optionally, serve with white rice.Always serve with plenty of fresh lemon wedges and some fresh chopped parsley.