Prepare to transport your taste buds to the vibrant streets of Madrid with this mouthwatering Chicken a la Madrid recipe! Imagine tender chicken thighs bathed in a rich, aromatic sauce, studded with spicy chorizo and colorful bell peppers that will make your kitchen smell like a Spanish kitchen. This isn't just a meal - it's a flavor explosion that will turn an ordinary dinner into an extraordinary culinary adventure that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- Chicken thighs
- Chorizo
- Bell peppers
- Onion
- Garlic
- Tomato sauce
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: chicken thighs, chorizo, bell peppers, onion, garlic, tomato sauce, olive oil, salt, and pepper.
- Preheat your oven to 375°F (190°C) to ensure it is ready for the final cooking stage.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.
- While the oil is heating, season the chicken thighs with salt and pepper on both sides.
- Once the oil is hot, add the chicken thighs to the pan, skin side down. Sear them for about 5-7 minutes until they are golden brown. Flip the chicken and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chorizo. Cook for about 3-4 minutes until it starts to release its oils and becomes slightly crispy.
- Next, add the diced onion and minced garlic to the skillet with the chorizo. Sauté for about 3-5 minutes, or until the onion is translucent and fragrant.
- Chop the bell peppers into bite-sized pieces and add them to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers are tender.
- Pour in the tomato sauce, stirring to combine all the ingredients. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
- Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetable mixture. Make sure the chicken is partially submerged in the sauce.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, carefully remove the skillet from the oven. Let it sit for a few minutes before serving.
- Serve the Chicken a la Madrid hot, garnished with fresh herbs if desired, alongside crusty bread or over rice to soak up the delicious sauce.
Tips
- Choose high-quality chicken thighs with the skin on for maximum flavor and crispiness.
- Use a cast-iron skillet if possible, as it helps create a perfect golden-brown sear on the chicken.
- Don't rush the searing process - getting a good color on the chicken develops deep, rich flavors.
- For an extra authentic touch, use Spanish chorizo for a more genuine taste profile.
- Let the dish rest for a few minutes after cooking to allow the flavors to settle and the sauce to thicken slightly.
- If you prefer a spicier version, add a pinch of smoked paprika or red pepper flakes to the sauce.
- Serve with crusty bread or saffron rice to soak up the delicious sauce and complete your Spanish-inspired meal.
Nutrition Facts
Calories: 493kcal
Carbohydrates: 13g
Protein: 29g
Fat: 35g
Saturated Fat: 9g
Cholesterol: 103mg
