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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the short-grain rice, ensuring it is evenly coated with the oil and spices. Toast the rice for 2 minutes, stirring occasionally.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from heat and let the dish rest for 5 minutes. Garnish with 2 tablespoons of chopped fresh parsley.

Step 10

Serve the Flamenco Delight straight from the skillet, with lemon wedges on the side for squeezing over the dish just before eating.

Nutrition Facts

Serving size	2960.9 grams (2960.9g)

Amount per serving	% Daily Value*
Calories	3096

Total Fat 191.10g	245%
Saturated Fat 49.00g	245%
Polyunsaturated Fat 4.70g
Cholesterol 673mg	224%
Sodium 5501mg	239%
Total Carbohydrate 141.70g	52%
Dietary Fiber 17.30g	62%
Total Sugars 27.60g
Protein 203.70g	407%

Vitamin D 0IU	0%
Calcium 403mg	31%
Iron 19mg	108%
Potassium 3104mg	66%

*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.

Source of Calories

Fat: 55.5%

Protein: 26.3%

Carbs: 18.3%