Spanish chicken basque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken, jointed into 8 |
| Pieces | ||
| 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 |
| Wedges | ||
| Salt & pepper | ||
Directions
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).