Paprika Chicken with Chorizo and Wine
Paprika Chicken with Chorizo and Wine

Ingredients

Method

  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 boneless chicken thigh
  • 2 tbsp olive oil
  • ½ sliced onion
  • 2 chopped garlic cloves
  • 1 small chorizo, chopped
  • 100ml red wine
  • 50g fava beans, skins removed
  • 1 tbsp chopped chives
  • Chopped parsley, to garnish
  • Salt and pepper
  • Preheat the oven to 180C. Combine the paprika, chilli, salt and pepper in a bowl, then open out the chicken thigh so it’s flat, before rolling it and coating in the spice mixture. Heat 1 tbsp of oil in a pan, and fry the chicken until golden all over. Transfer to the oven, and roast for about 10 mins to cook through.
  • Meanwhile, heat another tbsp of oil in the pan, and soften the garlic and onion. Add the chorizo chunks, and fry for 5 mins, then pour in the red wine and simmer for 5 mins more. Add the beans, and stir. Remove the chicken from the oven, slice into strips, and add to the pan along with the chives. Stir, then serve on a plate with fresh parsley. Yum!
30 mins
1 serving
This recipe pairs perfectly with the Reed 'Alexia' Grenache 2020 from Barossa Valley, Australia.

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