Pollo a la Riojana
Pollo a la Riojana is a rustic Spanish chicken and chorizo dish simmered with peppers, onions, and wine.
Servings: 8 servings
Ingredients
- 3 pounds boneless, skinless chicken breast, cut into 8 serving pieces
- ½ cup all purpose flour
- ¼ cup extra virgin olive oil
- 8 ounces chorizo sausage, cut into slices
- 2 medium garlic cloves, minced
- 2 sprigs parsley, minced
- 4 medium red bell peppers, seeded and cut into strips
- 1 large onion, cut in half and sliced
- 1 cup dry white wine
- 8 spears asparagus, steamed until tender
- salt and pepper, to taste
Instructions
- Dip chicken pieces in the flour and set aside.
- Heat oil in a large heavy skillet. Brown chicken in oil on both sides, a few pieces at a time (no need to cook through). Remove to a warm plate.
- Brown sausage slices and remove to a plate.
- Sauté garlic, parsley, peppers and onion in skillet. Stir frequently and cook over medium-heat for 8 to 10 minutes, or until vegetables are soft. Add sausage, chicken and wine to skillet. Cover tightly and simmer over low heat for another 30 minutes, or until chicken is tender.
- Transfer chicken mixture to a platter, sprinkle with salt and pepper, and garnish with asparagus.
Notes
- Spanish chorizo works best for authentic flavor, but smoked sausage can be substituted.
- Brown the chicken well to build flavor in the sauce.
- If the sauce becomes too thick while simmering, add a splash of chicken broth.
- This dish tastes even better the next day as the flavors deepen.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 12g | Protein: 42g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 203mg | Potassium: 818mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2044IU | Vitamin C: 80mg | Calcium: 23mg | Iron: 2mg