Spanish Chicken Basque
3 1/2 lb Chicken, jointed into 8
2 lg Red peppers
1 Very large onion
2 oz Sun dried tomatoes in oil
3 tb Extra virgin olive oil
2 lg Cloves garlic, chopped
5 oz Chorizo sausage skinned &
Cut in 1/2" slices
8 oz Brown basmati rice
10 fl Oz chicken stock
6 fl Oz dry white wine
1 tb Tomato puree
1/2 ts Hot paprika
1 ts Chopped fresh herbs
2 oz Pitted black olives, halved
1/2 lg 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 1/2" 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).
Posted to MM-Recipes Digest by BobbieB1
on Apr 27, 1998