"Pollo à la Rioja" (or "à la Riojana") is a delicious recipe, from the famous wine region of northern Spain, having the same name. And if the recipe comes from Rioja, where the wines are considered an emblem, then this food must certainly contain a wine sauce.
This dish is quite consistent, ideal for cold winter days. The wine and chorizo aroma brings a specific flavor to the recipe, making it much more delicious than a simple chicken dish with peas.
Iberian spirit is represented by the fantasy of colors and flavors, bold combination of spices and various meats, resulting in a rustic, friendly, very appealing and comforting food.
- 5 chicken legs
- A piece of pork ham (about 250 gr.)
- A Spanish chorizo sausage (sweet or spicy, however you prefer)
- A large cup of dry white wine
- An onion
-3 cloves of garlic
- A red pepper
- A bag of frozen peas or 500 gr. fresh peas
- A bay leaf
- A pinch of cumin powder (optional)
- Hot pepper (optional)
- A pinch of cinnamon (optional)
- A cup of hot water
Wash and dry the chicken legs, season it well and stew it in a little olive oil.
When each piece of chicken is nicely browned, remove them from the pan and keep them warm.
Cut the onion and garlic in slices.
In the remaining oil, fry the onion and garlic.
Add the sliced pepper and the bay leaf, when the onion is translucent. Sprinkle salt and pepper.
Mix well and leave it on medium heat.
Meanwhile, remove the skin from the chorizo.
Chop the sausage into thick slices.
Add the slices to the vegetables in the pan.
Cut the ham into medium cubes and throw them in the pan to stew with the other ingredients.
After 2-3 minutes, put back the browned chicken legs in the pan. Pour the wine.
Let it boil a few minutes for the alcohol to evaporate and then pour the hot water. The liquid should not exceed the meat level.
Put the lid and let it simmer for 20 to 30 minutes.
Remove the lid, add a part of the greens and let simmer until the sauce boils down to half (that's if you use frozen peas); if you have fresh peas, add it now and let boil for 15 minutes as the sauce boils down.
Add the peas in the past 5 boiling minutes (if it's frozen).
Mix well and sprinkle some spices to taste.
It will be ready 5 to 10 minutes after you have added the peas, when the sauce is well boiled down.
Finally, remove the pan from heat and sprinkle over finely chopped parsley.
This Spanish-flavored chicken with divine wine, cinnamon, bay and chorizo aroma is more than a delight in a winter day. It is ideal for lovers of spicy food with
Enjoy your meal!