Spanish chicken

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• ferraributterfly

  05 September 2010

  ferraributterfly rated and commented on this recipe

  

  This is a favourite, I have tried adding chorizo, but it didn't really do it for me, I just add as much paprika again - lovely!

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• mickt

  06 September 2010

  mickt rated this recipe

  

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• pennyrid

  31 October 2010

  pennyrid rated and commented on this recipe

  

  Chicken was nice but found the whole thing far too oniony as did the rest of the family.

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• MydnightShadow

  07 November 2010

  MydnightShadow rated and commented on this recipe

  

  Added pancetta, sliced courgette and aubergine and used diced chicken breasts. Served with tomato risotto (cheated here and used uncle bens). This made a delicious meal the taste of which my husband and I couldn't get enough of. Will definitely do again.

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• Shenise

  19 November 2010

  Shenise commented on this recipe

  I made this for my mum, dad and brother and we all enjoyed. I never put the lemon juice in and throughly enjoyed it anyway. A really light dish.

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• Irmgard

  15 December 2010

  Irmgard rated and commented on this recipe

  

  This recipe is so good, my husband asked for seconds and he rarely does that, unless it's dessert! I would like to make the suggestion that cooking temperatures be also given in Fahrenheit. I had to cook the dish about 15 minutes longer than the recipe said as I didn't know what temperature the Celcius temperature converted to in Fahrenheit.

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• cool-girl123

  11 January 2011

  cool-girl123 commented on this recipe

  This looks lovely and simple, are you sure this tastes flavourfull?

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• shep

  12 January 2011

  shep commented on this recipe

  Trying this soon and I agree, does look in the photo as a whole garlic bulb cut in half has been added.This is very appropriate but I would suggest also that the dish is covered for the cooking and just before you serve quickly stir in some creme fraiche and sprinkle with chopped leaf parsley. When I re-open my Cafe in March, I shall be trying this on my customers as a 'special'....just like we did with the Meatballs...now a firm favourite with my customers!

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• cool-girl123

  13 January 2011

  cool-girl123 commented on this recipe

  I am thinking about cooking it tonightt! Looking at the comments im going to add,,,,, some tomato puree and some yellow pepper!

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• Fran

  18 January 2011

  Fran rated and commented on this recipe

  

  I read the comments about it being too lemony. So I added the grated zest of the lemon, but instead of squeezing out the juice, I put the whole lemon in the dish with the chicken thighs. Result, a very tasty dish with just the right hint of lemon & some nice paprikary & onion sauce. Would definitely make it again this way.

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• delia smith

  18 January 2011

  delia smith commented on this recipe

  Far to sharp tried adding honey improved flavour slightly but would not make again my 3 year old niece pulled a face as if she was sucking on a lemon

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• marilynr

  19 January 2011

  marilynr commented on this recipe

  I made this the other night and it was great. But, the recipe made too much for my husband and me. So, today, the leftovers are going to become Chicken Cacciatore (my apologies for the spelling). I plan to saute lots of garlic, some mushrooms and chopped bell pepper in olive oil, and mix that with the leftovers and a jar of pasta sauce (tomato based, of course). I think I will also add a splash of wine, then let it simmer slowly in the oven (300 degrees f) for about 1 hr to 1 1/2 hours (long enough to heat it through and let the flavors blend). Serving with pasta and parmesan should finalize the transformation. It sounds cumbersome, but should be fairly quick.

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• bambi1329

  25 January 2011

  bambi1329 rated and commented on this recipe

  

  So simple and easy yet it went down really well with the gannets at home!

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• Stephen

  14 February 2011

  Stephen commented on this recipe

  I made this without reading the comments, as I was in a hurry and wanted something easy, and something I could prepare before hand so it was ready to put straight in the oven when I got home. Having arrived home in good time I sat down and read the comments, and then began to worry we would not like it. As a result of the comments I did add some garlic and a small amount of honey, and I do think that was just what it needed, the lemon was just right. My wife and I loved it, and my step son who came in later liked it, but it had dried up a bit by then. As mentioned above it is very easy to make, and can be made earlier in the day ready for the oven. We served it with the yellow rice as recommended.

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• Stephen

  14 February 2011

  Stephen rated this recipe

  

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• Annie

  14 March 2011

  Annie rated and commented on this recipe

  

  As suggested modified this recipe to include chorizio, two full separated garlic heads and replaced the stock with manzanilla sherry and it was gorgeous!

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• Sarath

  15 March 2011

  Sarath rated and commented on this recipe

  

  Hi, Tried tghis one with lil changes, I used onli half a lemon juice, plus added one chopped tomato, one chicken stock cube and after the bake put it on the gas for 8-10 min and stored overnight. Was yummy as anything.. Me amo loved it too much. Thanks

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• Nora

  20 March 2011

  Nora rated and commented on this recipe

  

  I added some chorizo chunks and it was delicious. It went down a storm with my guests and I can tell that it is going to become a firm family favourite!

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• viking

  22 March 2011

  viking rated and commented on this recipe

  

  I stuck to the recipe, except to add extra stock (350mls+2 cubes chicken stock) & extra lemon juice. During cooking, I basted the chicken with the juices & made sure that the onions didn't dry out. When I served the rice, I poured the juices over it & placed the onions on top. Everybody loved it!

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• Sam

  26 March 2011

  Sam rated and commented on this recipe

  

  I really liked this, it was very easy to make (just shove everything in a pot and put it in the oven!). Based on the previous reviews, I used slightly less lemon juice/zest, some garlic and chorizo. This is now one of my favourite dinners.

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Ingredients

• 8 chicken thighs , skin on and bone in
• 3 onions , thinly sliced
• 2 tsp paprika
• zest and juice 1 lemon
• good handful parsley , roughly chopped
• 150ml stock
• 1 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 8 chicken thighs , skin on and bone in
• 3 onions , thinly sliced
• 2 tsp paprika
• zest and juice 1 lemon
• good handful parsley , roughly chopped
• 150ml stock
• 1 tbsp olive oil

701 kcalories, protein 53g, carbohydrate 9g, fat 51 g, saturated fat 14g, fibre 2g, sugar 6g, salt 0.84 g

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