Authortapasonline
RatingDifficultyBeginner

Rioja-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.

Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 4 Chicken Thighs
 2 Cooking Chorizo (about 300g)sliced
 1 small Onionroughly chopped
 3 Piquillo Peppers
 2 Cloves of Garlicsliced
 120 g Garden Peas
 small handful of Flat Leaf Parsleychopped
 250 ml White Wine
 120 ml Chicken Stock
 2 tbsp Olive Oil
1

Fry the chicken thighs in half the olive oil until browned on both sides.

2

Meanwhile, add the rest of the olive oil to a large saucepan or stockpot and fry the onions and garlic.

3

When the onions are translucent, add the chorizo and cook, stirring gently, for another few minutes.

4

Add the chicken, peppers and parsley to the pan, then add the white wine and chicken stock. Mix well.

5

Cover and simmer for thirty to forty minutes, until the chicken is cooked through.

6

Add the peas and simmer for another five minutes. If there seems to be too much liquid, remove the lid and reduce slightly.

7

Serve.

Category, Cooking Method,

Ingredients

 4 Chicken Thighs
 2 Cooking Chorizo (about 300g)sliced
 1 small Onionroughly chopped
 3 Piquillo Peppers
 2 Cloves of Garlicsliced
 120 g Garden Peas
 small handful of Flat Leaf Parsleychopped
 250 ml White Wine
 120 ml Chicken Stock
 2 tbsp Olive Oil
Pollo a la Riojana
IngredientsDirections