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).
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