Rioja-Style Chicken with Chorizo (Pollo a la Riojana)
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Ingredients
- 700 g bone-in chicken thighs
- 120 g chorizo, sliced
- 1 red pepper, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 100 ml white wine
- 200 ml chicken stock
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 37.8 g
- Carbohydrate
- 8.4 g
- of which sugars
- 5.7 g
- Fat
- 32.8 g
- of which saturates
- 10.4 g
- Fibre
- 2.2 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a large pan and brown the chicken well, about 8 minutes, then push to the edges.
- 2
Add the chorizo, pepper, onion and garlic to the centre and cook for 7 minutes.
- 3
Stir in the tomatoes and cook for 3 minutes, then pour in the wine and chicken stock.
- 4
Cover and simmer for 30 minutes until the chicken has no pink remaining and the sauce has thickened.
- 5
Season to taste and serve hot.
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