Rioja-Style Chicken Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt, pepper, paprika, cumin, and oregano.
• STEP 2.Heat oil in a large skillet over medium-high heat.
• STEP 3.Add the chicken thighs to the skillet and cook for about 5 minutes per side, or until golden brown.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, add the onions, garlic, and bell peppers. Cook until softened.
• STEP 6.Add the tomato paste and cook for another minute.
• STEP 7.Pour in the red wine and scrape the bottom of the skillet to release any browned bits.
• STEP 8.Add the diced tomatoes, chicken broth, and bay leaves to the skillet. Stir well to combine.
• STEP 9.Return the chicken thighs to the skillet and bring the sauce to a simmer.
• STEP 10.Cover the skillet and cook for about 30 minutes, or until the chicken is cooked through and tender.
• STEP 11.Serve the Rioja-Style Chicken with crusty bread or rice.

Cooking Tips

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the sauce during the last few minutes of cooking.
• Garnish the dish with fresh parsley or cilantro for added freshness and flavor.

Storage and Serving

• Leftover Rioja-Style Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet or microwave until heated through.
• Serve the reheated chicken with crusty bread or rice.