Rioja Chicken
Transport your taste buds to the heart of Spain with Rioja Chicken, a rustic one-pot dish brimming with bold Mediterranean flavors. This hearty recipe combines tender, golden-seared chicken thighs and smoky Spanish chorizo with a vibrant medley of red and yellow bell peppers, garlic, and onion, all simmered in a rich, aromatic sauce of Rioja wine, diced tomatoes, and fragrant spices like sweet paprika and thyme. Slowly braised to perfection, the chicken absorbs the deep, savory flavors of the sauce, while a touch of freshness from parsley adds the perfect finishing note. Serve this comforting classic with crusty bread to soak up every drop of the luscious sauce or pair it with roasted potatoes or rice for an unforgettable dinner. Perfect for cozy nights or special gatherings, Rioja Chicken captures the essence of Spanish cuisine in every bite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 150 grams smoked Spanish chorizo, sliced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium white onion, finely chopped
- 4 cloves garlic, minced
- 400 grams canned diced tomatoes
- 1 cup dry red wine (such as Rioja)
- 1 cup chicken stock
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chorizo slices and cook until they release their oils and become slightly crispy, about 2-3 minutes. Remove and set aside with the chicken.
Add the onions to the skillet and sauté until softened, about 3 minutes. Add the garlic, red bell pepper, and yellow bell pepper, and cook for another 5 minutes until the vegetables are tender.
Stir in the canned diced tomatoes, red wine, chicken stock, sweet paprika, thyme, and the bay leaf. Bring the mixture to a simmer.
Return the chicken thighs and chorizo to the skillet, nestling them into the sauce. Ensure the chicken is mostly submerged in the liquid.
Cover the skillet with a lid, reduce the heat to low, and let the chicken simmer for 35-40 minutes until it is tender and cooked through.
Remove the lid and allow the sauce to simmer uncovered for an additional 10 minutes to thicken slightly.
Taste the sauce and adjust the seasoning with more salt or pepper if needed. Discard the bay leaf.
Serve the Rioja Chicken hot, garnished with freshly chopped parsley. Pair with crusty bread, roasted potatoes, or steamed rice.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.1 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4720 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
