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. ---------------------------------------------------------------------------
Nutrition
Ingredients
