Ingredients

• 3 lbs chicken pieces
• salt, to taste
• pepper, to taste
• 1/2 cup olive oil (Spamish for authenticity)
• 1 cup onion, chopped
• 2 garlic cloves, mashed
• 3 tablespoons flour
• 1 cup ham or 1 cup bacon, chopped
• 1 tablespoon paprika
• 1 cup white wine
• 1/2 lb medium shrimp
• fresh parsley sprig, to garnish

Instructions

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.