Yield: 1 Servings
|3½ pounds||Chicken, jointed into 8|
|2 larges||Red peppers|
|1||Very large onion|
|2 ounces||Sun dried tomatoes in oil|
|3 tablespoons||Extra virgin olive oil|
|2 larges||Cloves garlic, chopped|
|5 ounces||Chorizo sausage skinned &|
|Cut in 1/2" slices|
|8 ounces||Brown basmati rice|
|10 fluid ounce||Oz chicken stock|
|6 fluid ounce||Oz dry white wine|
|1 tablespoon||Tomato puree|
|½ teaspoon||Hot paprika|
|1 teaspoon||Chopped fresh herbs|
|2 ounces||Pitted black olives, halved|
|½ large||Orange, peeled & cut in|
|Salt & pepper|
Season chicken joints well. Slice peppers in half and remove seeds, then slice each half into 6 strips. Slice onion into similar sized strips.
Drain sun dried tomatoes and cut into ½" pieces.
Heat 2 tbsps olive oil in a large flameproof casserole dish and when it is fairly hot add the chicken and brown until nutty golden on both sides. Remove to a plate linned with kitchen paper.
Add garlic, chorizo and tomatoes and toss for 1-2 mins. Stir in the rice and when the grains are well coated add stock, wine, tomato puree and paprika. Bring to a simmer.
Reduce heat and place chicken gently on top of everything. Sprinkle over herbs, olives, and onions. Cover and cook over a very low heat for 50 mins - 1 hour, until rice is cooked, (or cook in oven 180 C gas 4 for 1 hour).