Pollo a la Riojana
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Pollo a la Riojana


Red Rice

  • 2 tbsp. olive oil

  • 1 small onion, finely chopped

  • 1 small red field pepper or red bell pepper, finely chopped

  • 1 red finger chile or Fresno chile, finely chopped

  • 1 jalapeño or serrano chile, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 ½ cups white rice

  • Salt and pepper

  • 1 tbsp. (about a palmful) smoked paprika

  • 1 rounded tbsp. (about a palmful) chili powder

  • 2 ½ cups chicken stock

  • 1 red tomato on the vine, grated or chopped

  • ½ cup frozen peas

Chicken and Chorizo

  • 1 tbsp. olive oil

  • ½ lb. mild or hot Spanish chorizo (I like Gaspar’s), casings removed if needed, cut on an angle into 1 1/2-inch slices

  • 8 piquillo peppers in water from a jar, drained and sliced

  • 1 large rotisserie chicken, cut into 8 pieces, or meat removed from bones and cut or pulled into large pieces

  • 1 cup large pimiento-stuffed Spanish olives, coarsely chopped

  • ½ cup dry sherry or white wine

  • A handful each of fresh cilantro and fresh flat-leaf parsley, chopped

  • 1 lemon, halved


  • Step 1

    For the rice, in a large saucepan, heat the oil, two turns of the pan, over medium-high. Add the onion, red pepper, and chiles and cook, stirring often, until softened, about 5 minutes. Stir in the garlic. Add the rice and stir until the grains are coated, about 2 minutes more. Season with salt and pepper, then stir in the smoked paprika and chili powder. Cook until the rice is aromatic, about 1 minute. Add the stock and bring to a boil. Reduce heat to a simmer, then cover and cook, stirring occasionally, until the rice is almost tender, about 15 minutes. Stir in the tomato and peas. Cover and cook until the peas are heated through, 2 to 3 minutes. Remove from heat.

  • Step 2

    For the chicken and chorizo, heat a large nonstick skillet over medium-high. Add the oil, one turn of the pan. Add the chorizo and cook until the fat begins to render, about 2 minutes. Stir in the piquillo peppers. Add the chicken and cook until heated through, about 2 minutes. Add the olives and sherry. Simmer, swirling the pan often, until the liquid is reduced slightly, about 1 minute. Remove from heat.

  • Step 3

    Fluff the rice and transfer to a 3-quart casserole dish. Top with the chicken and chorizo, then the herbs. Squeeze the lemon over the casserole just before serving.

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