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Today I share with you this way of cooking chicken that is very typical of La Rioja. As you may have noticed in our kitchen there is a missing ingredient that can not ever, chorizo. To give you an idea you I will say that I have a friend who is of Aragon and married to a guy from Logroño and always complains that when cooking chorizo \u200b\u200badds her husband and of course all this is very difficult to maintain the line and not be tempted to scrape the plate. Although occasionally does not hurt to be a small tribute. And if it is upholstered in Rioja much better. I told you that our industry ever cold cuts is the best in Spain. And some butchers produce what is probably (as some poster said) the best sausage in the world. So if you want to try, this is a good opportunity.

INGREDIENTS

1 peeled and chopped chicken, 1 piece of sausage Rioja generous spicy and rather cool, 1 can crushed tomato-sized, 6-8 red peppers into strips boat, a little white wine, salt, pepper , olive oil, rosemary, thyme, 2 cloves of garlic and if you want fries as an accompaniment diced (optional).

DEVELOPMENT

first put a drizzle of olive oil in a pan, chop the sausage with the aid of scissors and chop into small pieces. Sauté over medium heat for a couple of minutes. Then we get the chorizo \u200b\u200band add the chicken brown it with rosemary and fresh thyme. Season and leave it until they take color, about four minutes per side. When ready we took the wings and breast pieces that require less time and left thighs only. Add back the sausage along with good splash of white wine. We climbed the fire and let the alcohol evaporate for about 3 minutes. Then add the tomatoes, season and also incorporate a spoonful of sugar. Leave over low heat for 10 minutes. Trancurrido that time we put the pieces in the pan breast and wings. Peel the garlic. With the breaker the finite chop and add to skillet. We strips and add peppers above as well. If we were to add the diced potato fried incorporate them now just to taste the stew cogieran. And let cook for 5 minutes over low heat. After that time put out the fire, cover the pan and without removing the plate let the chicken is finished and ready to do. Worth stew the day before because it will be richer. Encourage them to try it because I like it.