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Spanish Chicken Basque

chicken, spanish

3 1/2 lb chicken, jointed into 8
1 pieces
2 large red peppers
1 very large onion
2 oz sun dried tomatoes in oil
3 tablespoon extra virgin olive oil
2 large cloves garlic, chopped
5 oz chorizo sausage skinned &
1 cut in 1/2 slices
8 oz brown basmati rice
10 fl oz oz chicken stock
6 fl oz oz dry white wine
1 tablespoon tomato puree
1/2 teaspoon hot paprika
1 teaspoon chopped fresh herbs
2 oz pitted black olives, halved
1/2 large orange, peeled & cut in
1 wedges
1 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).

Yield: 1 servings

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