RIOJA RED WINE RECIPES

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RIOJA CHICKEN RECIPE | MYRECIPES



Rioja Chicken Recipe | MyRecipes image

Rioja wine, a dry red wine produced in the Rioja region of Northern Spain, gives this dish its characteristic flavor. But if you don't want to use alcohol, replace the wine with another cup of liquid (either orange juice or chicken broth). Also, if you're short on time, this chicken dish can be cooked on the high-heat setting for 4 hours.

Provided by Marge Perry

Yield 4 servings (serving size: 2 thighs, 1 cup sauce, 1/2 cup rice, and 2 tablespoons parsley)

Number Of Ingredients 15

3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
8 chicken thighs (about 3 pounds), skinned
5 garlic cloves, thinly sliced
½ cup pitted prunes (about 3 1/4 ounces)
¼ cup pimento-stuffed olives
2 tablespoons minced fresh or 2 teaspoons dried thyme
1 tablespoon grated lemon rind
1 bay leaf
1 cup orange juice
1 cup Rioja or other dry red wine
2 tablespoons honey
2 cups hot cooked wild rice blend or long-grain rice
½ cup chopped fresh parsley

Steps:

  • Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
  • Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley.

Nutrition Facts : Calories 379 calories, CarbohydrateContent 46.3 g, CholesterolContent 126 mg, FatContent 7.3 g, FiberContent 2.7 g, ProteinContent 33 g, SaturatedFatContent 1.7 g, SodiumContent 1009 mg

RIOJA CHICKEN RECIPE - FOOD.COM



Rioja Chicken Recipe - Food.com image

Make and share this Rioja Chicken recipe from Food.com.

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 chicken thighs, skinned (about 3 pounds)
5 cloves garlic, thinly sliced
1/2 cup pitted prune (about 3-1/4 ounces)
1/4 cup pimento stuffed olive
2 tablespoons minced fresh thyme or 2 tablespoons dried thyme
1 tablespoon grated fresh lemon rind
1 bay leaf
1 cup orange juice
1 cup rioja wine (you could use orange juice) or 1 cup dry red wine (you could use orange juice)
2 tablespoons honey
2 cups hot cooked wild rice or 2 cups hot cooked long-grain rice
1/2 cup chopped fresh parsley

Steps:

  • Combine flour, salt, and pepper in a shallow dish.
  • Dredge chicken in flour mixture.
  • Place garlic in bottom of an electric slower cooker.
  • Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
  • Combine orange juice, wine, and honey; pour over chicken.
  • Cover with lid; cook on high heat for 1 hour.
  • Reduce heat setting to low; cook 7 hours.
  • Serve over rice.
  • Sprinkle with parsley.

Nutrition Facts : Calories 966.2, FatContent 29.9, SaturatedFatContent 8.4, CholesterolContent 157.9, SodiumContent 310.5, CarbohydrateContent 98, FiberContent 7.5, SugarContent 24.1, ProteinContent 46.7

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