Pollo al Pimenton

• 4 boneless chicken breasts
• 1 cup (225 ml) water
• 3/4 cup (175 ml) cooking sherry
• 3 lemons, juice only
• 4 large potatoes, washed, peeled, sliced into thin circular slices
• 4 small yellow onions, chopped
• 6 cloves garlic, minced
• 2-1/2 tbsp (35 ml). paprika
• 1 tbsp (15 ml). salt
• 4 pinches black pepper
• 4 bay leaves
• 5 tbsp (70 ml). olive oil

1. Place chicken breasts in large baking pan.
2. Pour olive oil over breast, turn to coat sides.
3. Sprinkle 1 pinch of black pepper on each breast.
4. Sprinkle garlic over chicken.
5. Place potatoes and onions around chicken breasts along sides of baking pan.
6. In large measuring cup, combine water, sherry, paprika, salt and lemon juice.
7. Stir well, and pour over top of chicken, potatoes and onions.
8. Bake in 375 degree (200 C.) oven for 23 to 30 minutes, or until potatoes, onions and chicken are slightly browned, and tender.

chicken breasts, water, cooking sherry, lemons, potatoes, yellow onions, garlic, paprika, salt, black pepper, bay leaves, olive oil

Taken from online-cookbook.com/goto/cook/rpage/0001C3 (may not work)