For ➍1 chicken, cut in 8 pieces*
1 yellow onion, peeled
2 cloves garlic
2 red peppers
1 Spanish (sweet) chorizo sausage
3-4 tbs olive oil
2-3 sprigs parsley
20 cl white wine
20 cl chicken broth
200 g peas, drained (canned or frozen)**
salt & pepper
Peel and chop the onion. Peel the garlic and cut into thin slices. Remove the stems and seeds and cut the red peppers into strips. Slice the chorizo into rounds. Chop the parsley.
Heat a large, heavy-bottomed pot with a couple tbs of olive oil. Brown the chicken in the pot on both sides.*** Remove pot from heat and set aside.
While the chicken is browning in the pot, heat 2 tbs of olive oil in a large heavy-bottomed frying pan or skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Add parsley, peppers, chorizo***. Cook, stirring often for about 10 m.
Add vegetables to the large pot of chicken and mix. Add white wine and chicken broth. Stir. Cover and simmer for 30-40 m. About 5 m before removing chicken from stove, add peas.
Serve with bread or potato wedges and a glass of full-bodied Spanish red wine.
Let it cool. Cut the chicken piece into smaller chunks and serve, at room temperature, as a salad.
Heat a large, heavy-bottomed pot with a couple tbs of olive oil. Brown the chicken in the pot on both sides.*** Remove pot from heat and set aside.
While the chicken is browning in the pot, heat 2 tbs of olive oil in a large heavy-bottomed frying pan or skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Add parsley, peppers, chorizo***. Cook, stirring often for about 10 m.
Add vegetables to the large pot of chicken and mix. Add white wine and chicken broth. Stir. Cover and simmer for 30-40 m. About 5 m before removing chicken from stove, add peas.
Serve with bread or potato wedges and a glass of full-bodied Spanish red wine.
Let it cool. Cut the chicken piece into smaller chunks and serve, at room temperature, as a salad.
*Or 8 pieces of legs and breasts.
**Use chickpeas instead.
***Put chorizo into the pot before the chicken, allowing the chicken to take the colour. Add other ingredients after removing chicken pieces.
This winter dish from the northern Spanish region of Rioja works well in any season. Try another chicken & chorizo combination.
