Spanish Chicken Basque

Title:
Spanish Chicken Basque

Yield:
1 Servings

Categories:
Spanish,
Chicken




Ingredients:





 3 1/2 lb Chicken, jointed into 8


          Pieces


     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


          Wedges


          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