This stew uses Spanish chorizo, boneless chicken breasts, tomatoes, corn kernels, sqaush, sherry, chicken stock, onion and green or red bell peppers.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.
This vegetable tagine includes onions, zucchini, garlic, peppers, potatoes, carrots, tomatoes and flavored with cumin and coriander.
A fun large dish for family or guests.