Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Chicken, jointed into 8 |
| \N \N | Pieces |
| 2 larges | Red peppers |
| 1 \N | 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 & |
| \N \N | 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 |
| \N \N | Wedges |
| \N \N | 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).