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Chicken Flamenco

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The title of this dish was intended to conjure an idea of a chicken dish with Spanish a flavour but not completely authentic, in the manner of a 1970's cookbook where authenticity was lent to a dish by setting it next to a prop donkey or sombrero. This is a great family dish which is hearty and rustic and great served with rice and crusty bread.

The title of this dish was intended to conjure an idea of a chicken dish with Spanish a flavour but not completely authentic, in the manner of a 1970's cookbook where authenticity was lent to a dish by setting it next to a prop donkey or sombrero. This is a great family dish which is hearty and rustic and great served with rice and crusty bread.

Ingredients

Serves: 4

Metric Cups
  • 12 chicken thighs
  • 6 chorizo (or `1 chorizo ring)
  • 1 large onion (roughly chopped)
  • 2 red peppers
  • 8 vine tomatoes
  • 2 mushrooms (open cup)
  • 1 can chopped tomatoes
  • 1 bunch fresh parsley
  • 1 bottle red wine
  • chicken stock
  • olive oil
  • 2 tablespoons butter
  • 12 chicken thighs
  • 6 chorizo (or `1 chorizo ring)
  • 1 large onion (roughly chopped)
  • 2 red bell peppers
  • 8 vine tomatoes
  • 2 mushrooms (open cup)
  • 1 can diced tomatoes
  • 1 bunch fresh parsley
  • 1 bottle red wine
  • chicken broth
  • olive oil
  • 2 tablespoons butter

Method

Chicken Flamenco is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large cast iron casserole brown the chicken thighs in batches of 3-4, and set aside.
  • Add the butter to the oil and brown the onions.
  • Add the Chorizo and cook until the red-orange paprika oil starts to be secreted in the pan.
  • Add the peppers and mushrooms and soften slightly
  • Return chicken to the pan and add the tin of tomatoes and mix with the other ingredients to get and even distribution in the pan.
  • Turn up heat and add the wine and a little chicken stock to lighten. Bring to the boil and burn off the alcohol.
  • Turn down the heat and simmer for 1-2 hours.

  • In a large cast iron casserole brown the chicken thighs in batches of 3-4, and set aside.
  • Add the butter to the oil and brown the onions.
  • Add the Chorizo and cook until the red-orange paprika oil starts to be secreted in the pan.
  • Add the peppers and mushrooms and soften slightly
  • Return chicken to the pan and add the tin of tomatoes and mix with the other ingredients to get and even distribution in the pan.
  • Turn up heat and add the wine and a little chicken broth to lighten. Bring to the boil and burn off the alcohol.
  • Turn down the heat and simmer for 1-2 hours.

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