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Pollo a la Riojana Recipe

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4.1 from 85 reviews

Pollo a la Riojana is a traditional Spanish dish from the Rioja region, featuring tender chicken breasts cooked in a rich sauce made with red bell peppers, onions, garlic, and white wine. The chicken is lightly floured and sautéed to a golden brown before simmering with aromatic vegetables and herbs, creating a vibrant and flavorful meal perfect for a comforting dinner.

Ingredients

Chicken and Coating

  • 3 pounds boneless, skinless chicken breast, cut into 8 serving pieces
  • ½ cup all purpose flour

Vegetables and Aromatics

  • 4 medium red bell peppers, seeded and cut into strips
  • 1 large onion, cut in half and sliced
  • 2 medium garlic cloves, minced
  • 2 sprigs parsley, minced
  • 8 spears asparagus, steamed until tender

Liquids and Seasoning

  • ¼ cup extra virgin olive oil
  • 1 cup dry white wine
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken: Pat the chicken breast pieces dry and season them lightly with salt and pepper. Then dredge each piece evenly in the all-purpose flour, shaking off the excess to ensure a light coating.
  2. Sauté the chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
  3. Sauté vegetables: In the same skillet, add the minced garlic, sliced onion, and red bell pepper strips. Cook over medium heat until the onions become translucent and the peppers soften, approximately 8-10 minutes.
  4. Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer and reduce by half, about 5 minutes, concentrating the flavors in the sauce.
  5. Simmer the chicken: Return the browned chicken pieces to the skillet, nestling them into the pepper and onion mixture. Cover and simmer on low heat for 15-20 minutes, ensuring the chicken is fully cooked and tender.
  6. Add asparagus and parsley: Just before serving, gently stir in the steamed asparagus spears and sprinkle with the minced parsley for fresh color and flavor. Adjust seasoning with salt and pepper if needed.
  7. Serve: Arrange the chicken and vegetables on a serving dish and spoon the flavorful sauce over the top. Enjoy warm, accompanied by crusty bread or rice if desired.

Notes

  • Steaming asparagus prior to adding it preserves its vibrant color and texture.
  • The flour coating helps to thicken the sauce slightly while adding a nice crust to the chicken.
  • Use dry white wine for deglazing to add acidity and depth without overpowering the flavors.
  • Adjust the amount of garlic according to your taste preference.
  • This dish pairs well with Spanish rice or rustic bread to soak up the delicious sauce.

Find it online: https://justsosavory.com/pollo-a-la-riojana-recipe/