The week before this was originally published, we gave a recipe to use for the last barbecues of summer,
pairing the dish with Spanish wines. Here, we’re going to pair Spanish
Wines with a Spanish Chicken Stew, a perfect recipe for the cooler days
of autumn coming soon. It uses some classic Spanish ingredients like
chickpeas, chorizo and smoked paprika, in a tomato based sauce.
For a wine to match up with this stew, we want something that isn’t
too high in acidity or tannin, which would clash with the spiciness of
the dish. We are looking for a rounder flavor, and that would be perfect
with a modern style Tempranillo based wine. The wine I chose, Termes,
from Bodega Numanthia-Termes, is just such a wine. That wine is from the
Toro region, where the grape is known as Tinto de Toro. When it comes
from Ribera del Duero, the same grape is called Tinto del País. Below,
you’ll find wines from those regions, as well as the more well known
• 1 Whole Chicken (at least 3 lbs.), cut into parts
• 2 Tablespoons Olive Oil
• 2 Spanish Onions, coarsely diced
• 4 Cloves Garlic, chopped
• 2 (14 Ounce) Cans Diced Tomatoes
• 1 (15 Ounce) Can Chickpeas (Garbanzo Beans)
• 2 Cups Chicken Broth
• 3 tsps. Smoked Spanish Paprika
• 1 tsp. Crushed Red Pepper Flakes (adjust spiciness to taste)
• 2 Tbs. Fresh Basil (substitute 1 Tbs. dried)
• 1 Tbs. Dried Oregano
• Salt And Pepper To Taste
• 1 Large Waxy Potato (like Yukon Gold), small dice
• 4 Ounces Spanish (not Mexican) Chorizo Sausage, sliced 1/4-inch thick
1. Preheat oven to 300 degrees.
2. Heat 1 Tablespoon olive oil in a dutch oven over medium-high heat until shimmering but not smoking.
3. Place chicken pieces in pot, skin-side down, and cook until
lightly brown (about 2 minutes). Turn and cook an additional 2 minutes
on the second side.
4. Remove chicken from pan and set aside.
5. Add chorizo to pan and heat through.
6. Remove chorizo and set aside with chicken.
7. Pour fat out of pan.
8. Add remaining olive oil to pan and heat again until shimmering but not smoking.
9. Add onions and sauté until translucent (about 4 minutes.)
10. Add garlic and sauté until aromatic.
11. Add tomatoes, chickpeas, and chicken broth; season with 2
teaspoons paprika (reserving 1 teaspoon), red pepper flakes, salt, and
pepper. One teaspoon of red pepper flakes will make for a slightly
spicy, yet not overpoweringly spicy, dish.
12. Stir in potatoes, then place chicken pieces on top of vegetables.
13. Bring to a boil over high heat, then cover and place pan in preheated oven for 25 minutes.
14. Remove chicken from the stew and set aside. Stir in the chorizo
pieces and remaining paprika. Place the chicken pieces back on top,
15. Raise oven temperature to 400 degrees. Place pot back in oven,
uncovered, until the stew has thickened and the chicken skin crisps,
about 15 minutes.
16. Serve over rice.