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 😃
Basque Chicken
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