Rioja-Style Chicken (Pollo a la Riojana)

Pollo a la Riojana
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Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
456 Calories
23g Fat
25g Carbs
30g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 456
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 27%
Cholesterol 75mg 25%
Sodium 320mg 14%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 22%
Protein 30g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana" or Rioja-Style Chicken. It is a region well-known for its wine production. The winters in Northern Spain are cold, like the climate in much of Europe, so soups and stews are very popular. This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter but is light enough for any time of the year.


  • 1 chicken (cut into 8 pieces, OR 8 pieces of legs and breasts)
  • 1 yellow onion (peeled)
  • 2 cloves garlic
  • 2 red peppers
  • 1 Spanish chorizo sausage
  • 3 to 4 tbsp. olive oil
  • 2 to 3 sprigs parsley
  • 1 cup white wine
  • 1 cup chicken broth
  • 1 (15 oz.) can peas, drained (or 8 oz. frozen peas)
  • Salt (to taste)
  • Pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Peel and chop the onion. Peel the garlic and cut into thin slices. Remove the stems and seeds and cut the red peppers into strips.

  3. Slice the chorizo into rounds.

  4. Chop the parsley.

  5. Heat a large, heavy-bottomed pot with a couple of tablespoons of olive oil. Brown the chicken in the pot on both sides.

  6. Remove pot from heat and set aside.

  7. While the chicken is browning in the pot, heat 2 tablespoons of olive oil in a large heavy-bottomed frying pan or skillet over medium heat.

  8. Add onion and garlic and sauté until onion is translucent.

  9. Add parsley, peppers, chorizo. Cook, stirring often for about 10 minutes.

  10. Add vegetables to the large pot of chicken and mix.

  11. Add white wine and chicken broth. Stir.

  12. Cover and simmer for 30 to 40 minutes. About 5 minutes before removing chicken from stove, add peas.

  13. Serve and enjoy!


Important Note: If you are unable to find Spanish chorizo sausage, you may substitute Portuguese Linguica sausage, which is very similar. Mexican or Caribbean varieties cannot be used as substitutes for Spanish chorizo in Spanish recipes, due to the difference in consistency and flavor.

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