AD // Here’s how I make my Chicken & Chorizo Stew which pairs beautifully
with the @cvnevino Cune Rioja Crianza.
Cune Crianza is bursting full of flavours of red fruits, liquorice,
vanilla, cocoa and caramel, a real taste of Spain in a glass. To earn the
designation Crianza, the wine must be aged for one year in barrel and
another in bottle being released. Fruity and mellow, it goes well with
roast lamb, cured Manchego cheese, lentil stew and Rioja style potatoes and
of course this recipe!
I know you are going to love the combination of both the recipe and the
wine. Please let me know if you give either of them a try?
Please always drink responsibly.
Serves 4
INGREDIENTS
2 red onions - sliced
8 chicken thighs
150g cooking chorizo - sliced
2 handfuls olives - sliced
4-5 cloves garlic - crushed
3 teaspoons smoked paprika
1 tin tomatoes
Salt & Pepper
2 tablespoons chopped fresh herbs
METHOD
Preheat the oven to 180 degrees C fan, 200 degrees C conventional.
Add the onions to a large pan - drizzle with olive oil and season
generously.
Add chorizo and chicken and season again.
Place in the oven and cook for 20 minutes.
Remove from the oven and set the chicken aside.
Add the garlic, smoked paprika and olives and tomatoes and stir thoroughly.
Nestle the chicken back into the sauce and return to the oven to cook for
20-25 minutes.
Serve with crusty bread and a green salad.