Flamenco Delight
Dive into the vibrant flavors of Spain with Flamenco Delight, a one-pan masterpiece that combines golden-crisp chicken thighs, smoky chorizo, and aromatic saffron-infused rice. This hearty dish is seasoned with paprika and enriched with the sweetness of red bell peppers, onions, and garlic, creating a deliciously balanced flavor profile. Finished with tender green peas, fresh parsley, and a squeeze of zesty lemon, this crowd-pleasing recipe is perfect for cozy family dinners or entertaining guests. With its rustic presentation and a nod to Spanish culinary tradition, Flamenco Delight brings the essence of a tapas-style feast straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 150 grams chorizo sausage (sliced)
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (diced)
- 4 cloves garlic (minced)
- 1 teaspoon paprika
- 0.25 teaspoons saffron threads
- 1.5 cups short-grain rice (e.g., Arborio or Bomba)
- 3.5 cups chicken stock
- 1 cup canned diced tomatoes
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
- 1 medium lemon (cut into wedges)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
Season the chicken thighs with 1 teaspoon salt and 1 teaspoon black pepper. Add the chicken to the skillet, skin-side down, and cook until golden brown on both sides, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced chorizo sausage and cook until it starts to release its oils, about 2-3 minutes. Remove and set aside with the chicken.
Add the chopped onion and diced red bell pepper to the skillet. Sauté until softened, about 4-5 minutes. Stir in minced garlic, 1 teaspoon paprika, and saffron threads. Cook for an additional 1 minute until fragrant.
Stir in the short-grain rice, ensuring it is evenly coated with the oil and spices. Toast the rice for 2 minutes, stirring occasionally.
Pour in 3.5 cups of chicken stock and 1 cup of canned diced tomatoes. Stir well, then nestle the browned chicken thighs and cooked chorizo back into the skillet.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid or foil and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Uncover the skillet and evenly sprinkle 0.5 cups of frozen peas on top. Cook for an additional 5 minutes without stirring, allowing the peas to heat through.
Remove the skillet from heat and let the dish rest for 5 minutes. Garnish with 2 tablespoons of chopped fresh parsley.
Serve the Flamenco Delight straight from the skillet, with lemon wedges on the side for squeezing over the dish just before eating.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
