youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Chicken Flamenco

A community recipe by

Not tested or verified by Nigella.com

Print me

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.

    • Try This Tip

    Wooden Chopping Boards

    From smooth&dark;
    • 14
    • 2

    Asked and Answered

    Substitute For Dried Tarragon For Chicken In A Pot

    From jselvin
    • 14
    • 2

    Tell us what you think
    Speedy Steamed Syrup Sponge

    Other recipes you might like

    Image of Nigella's Chicken and Pea Traybake
    Photo by Jonathan Lovekin
    Chicken and Pea Traybake
    By Nigella
    • 14
    • 2
    Image of Nigella's Indian-Spiced Chicken Traybake
    Photo by Jonathan Lovekin
    Indian-Spiced Chicken and Potato Traybake
    By Nigella
    • 14
    • 2

    Recipe by AnnaCroze

    Coca Cola Duck
    By AnnaCroze
    • 14
    • 2

    Recipe by Divs

    Kerala Fish Molee
    By Divs
    • 14
    • 2

    Join in

    More search options

    Occasion

    Theme