AuthortapasonlineRioja-style chicken with chorizo in white wine - as the name implies, this dish originated in La Rioja in northern Spain. If you don’t have any piquillo peppers, you can roast and peel a bell pepper, or simply de-seed, slice and fry with the chorizo.
Fry the chicken thighs in half the olive oil until browned on both sides.
Meanwhile, add the rest of the olive oil to a large saucepan or stockpot and fry the onions and garlic.
When the onions are translucent, add the chorizo and cook, stirring gently, for another few minutes.
Add the chicken, peppers and parsley to the pan, then add the white wine and chicken stock. Mix well.
Cover and simmer for thirty to forty minutes, until the chicken is cooked through.
Add the peas and simmer for another five minutes. If there seems to be too much liquid, remove the lid and reduce slightly.
Serve.
Ingredients
Directions
Fry the chicken thighs in half the olive oil until browned on both sides.
Meanwhile, add the rest of the olive oil to a large saucepan or stockpot and fry the onions and garlic.
When the onions are translucent, add the chorizo and cook, stirring gently, for another few minutes.
Add the chicken, peppers and parsley to the pan, then add the white wine and chicken stock. Mix well.
Cover and simmer for thirty to forty minutes, until the chicken is cooked through.
Add the peas and simmer for another five minutes. If there seems to be too much liquid, remove the lid and reduce slightly.
Serve.
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