Jersey Tomato, Chicken Stock, Basil, Garlic, Red Bell Pepper, Olive Oil, Salt, Pepper, Chicken, Thyme, Smoked Paprika, Onion, Lemon Juice, Butter, Arborio Rice, Dried Basil, Fennel, Pecorino Romano,
How We Got Here:
Here we are highlighting seasonal fresh Jersey tomatoes. Our tomato ragu is made with jersey tomatoes, chicken stock, basil, onions, garlic, and bell peppers. We slowly simmer this until the sauce thickens. In a separate pan we sweat the onions, garlic, fennel, and dried basil in butter. Once tender we add the arborio rice (risotto). We toast this rice in the aromatics. In a separate pot we bring our house made chicken stock, tomato ragu, pureed jersey tomatoes, and water to a simmer. One ladle at a time, we add this sauce to the risotto and allow it to completely absorb. Once the risotto is al dente, we remove and cool. The roasted chicken is cooked in the oven with a wet rub of salt, pepper, fresh thyme, garlic, smoked paprika, softened butter, and lemon. We roast in the oven for 45 minutes basting every 15 minutes. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Beronia Rioja Reserva, 2015 (Total Wine $19.99)
Premium Selection: : La Rioja Alta Vina Ardanza Reserva, 2012 (Total Wine $39.99)
Arroz con Pollo is a Latin American dish which means chicken and rice and Chef uses the local favorite; New Jersey tomatoes in his dish. Nobody grows tomatoes better than New Jersey! Chef adds stock, herbs and cheese to create this classic, comfort dish but also uses smoked paprika which adds body and smokiness to the dish.
Since this is a comfort food dish, we recommend a medium bodied red to pair with the smokiness of the paprika and the herbs. Yes, you CAN use red wine with chicken. As long as its not a powerful, overwhelming pairing. We are recommending a Spanish Tempranillo as the rich flavors coming from the tomato/onion/bell pepper sauce gives the chicken more weight and body. The melding of flavors in this dish create a harmony where the wine should be simple and just stand up to the flavors.
Tempranillo is the great red grape of Spain, producing a variety of wine styles in regions around the country. Tempranillo wine typically features medium acidity, medium tannins and dark red color. Young, unoaked versions will be pleasantly fruity, with flavors of red fruits and jam. More complex versions, aged in oak – often American oak – will have vanilla, toast and meaty notes.
In Spain’s famed Rioja region, where our recommended wine comes from, Tempranillo is often blended with Grenache. Tempranillo may go by one of its various local names: Abundante, Cencibel, Tinto de Madrid, Tinta del País, Tinta de Toro, Tinto Fino and Ull de Llebre are all synonyms for the Tempranillo grape.
The recommended wine is the Beronia Rioja Reserva, 2015 and is fresh and lively with a pleasant roundness to it. Notes of black cherry, tangy plum, toast and vanilla flavors are matched with moderate tannins and a hint of orange peel acidity. The premium selection is also a Reserve Tempranillo but is aged longer and that adds a layer of sweet spices and some cherries and softer tannins.