Basque Chicken

Another winner from Delia!
Serves 4:⁣⁣
✔️ 1 x 1.75kg chicken, jointed in to 8 pieces⁣⁣
✔️ 2 large red peppers, sliced ⁣⁣
✔️ 2 medium onions, sliced ⁣⁣
✔️ 50g sun dried tomatoes in oil, drained, wiped dry and chopped in to 1cm pieces ⁣⁣
✔️ 3 tablespoons extra virgin olive oil ⁣⁣
✔️ 2 large garlic cloves, chopped⁣⁣
✔️ 150g chorizo sausage, skinned and chopped in to 1cm pieces⁣⁣
✔️ brown basmati rice measured to the 225ml level in a measuring jug⁣⁣
✔️ 275ml chicken stock⁣⁣
✔️ 170ml dry white wine ⁣⁣
✔️ 1 tbsp tomato purée⁣⁣
✔️ 1/2 tsp hot paprika⁣⁣
✔️ 1 tsp chopped fresh herbs⁣⁣
✔️ 50g pitted black olives ⁣⁣
✔️ 1/2 large orange cut in to wedges ⁣⁣
Season the chicken joints well with salt and pepper and heat the olive oil in a wide, shallow, casserole dish. When it is hot, brown the chicken and set aside. ⁣⁣
In the same pan as the chicken was, gently fry the onion and peppers for about 5 minutes. Then add the garlic, chorizo and dried tomatoes for another minute or so. Then add the rice, stir and once it has a good coating of oil add the stock, wine, tomato purée and paprika. ⁣⁣
As soon as everything has reached simmering point, turn the heat down to a gentle simmer and add more seasoning. Place the chicken on top, sprinkle with herbs and scatter with the olives and orange wedges. ⁣⁣
Cover with a tight fitting lid and cook over the gentlest possible heat for 50-60 minutes until the rice is cooked. ⁣⁣

Take the dish straight to the table and serve hot 😃

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