Ingredients

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.