Upside-Down Chicken Torta

Name: Upside-Down Chicken Torta
Yield: 8
Ingredients: '2 chicken thighs with skin and bone'; '2 chicken wings with skin and bone'; '1 chicken breast with skin and no bones'; 'Salt to taste'; '1 tablespoon of sweet paprika'; '1 pinch of red pepper flakes'; '1/3 cup of olive oil'; '4 cloves of garlic, minced'; '1 onion, finely chopped'; '3 cups of water'; '1/2 cup of all-purpose flour'; '200g of broccoli florets, cut into strips'; '1 1/2 cups of cooked corn kernels'; '4 sheets of phyllo dough, thawed'; '2 tablespoons of melted butter'; 'Dried red pepper flakes for garnish'

1
'2 chicken thighs with skin and bone'
2
'2 chicken wings with skin and bone'
3
'1 chicken breast with skin and no bones'
4
'Salt to taste'
5
'1 tablespoon of sweet paprika'
6
'1 pinch of red pepper flakes'
7
'1/3 cup of olive oil'
8
'4 cloves of garlic, minced'
9
'1 onion, finely chopped'
10
'3 cups of water'
11
'1/2 cup of all-purpose flour'
12
'200g of broccoli florets, cut into strips'
13
'1 1/2 cups of cooked corn kernels'
14
'4 sheets of phyllo dough, thawed'
15
'2 tablespoons of melted butter'
16
'Dried red pepper flakes for garnish'

Ingredients

1
'2 chicken thighs with skin and bone'
2
'2 chicken wings with skin and bone'
3
'1 chicken breast with skin and no bones'
4
'Salt to taste'
5
'1 tablespoon of sweet paprika'
6
'1 pinch of red pepper flakes'
7
'1/3 cup of olive oil'
8
'4 cloves of garlic, minced'
9
'1 onion, finely chopped'
10
'3 cups of water'
11
'1/2 cup of all-purpose flour'
12
'200g of broccoli florets, cut into strips'
13
'1 1/2 cups of cooked corn kernels'
14
'4 sheets of phyllo dough, thawed'
15
'2 tablespoons of melted butter'
16
'Dried red pepper flakes for garnish'

Directions

1
'In a bowl, season the chicken with salt, paprika, and red pepper flakes.'
2
'Heat the olive oil in a skillet over medium-high heat
3
Add the chicken, garlic, and onion and cook for 45 minutes or until the chicken is browned, adding 1 cup of water as it dries out.'
4
'Transfer the chicken to a baking dish and let it cool.'
5
'Debone the chicken and cut it into pieces, removing the skin.'
6
'In the same skillet with the remaining ingredients, cook the flour for 1 minute over medium heat, stirring constantly.'
7
'Add the remaining water and cook for 5 minutes or until thickened.'
8
'Reserve some chicken pieces to decorate and add the rest to the mixture in the skillet.'
9
'Let it cool.'
10
'Arrange the broccoli in the bottom of a 23 cm diameter springform pan, greased with olive oil, around the edge.'
11
'Place the reserved chicken on top, spreading out the corn kernels, and cover with the chicken mixture.'
12
'Cover with the phyllo dough, brushing each sheet with melted butter and folding the edges inward.'
13
'Bake in a preheated moderate oven (180°C) for 30 minutes or until golden brown.'
14
'Let it cool, then unmold, garnish with dried red pepper flakes, and serve.'