Spanish chicken basque

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).

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