Chicken Basque

Prep Time: 50 Minutes

Cook Time: 1 Minutes

Ready In: 51 Minutes

Servings: 4

A Family favourite. One that can be made in advance. Great for an informal dinner party

Ingredients:

3 1/2 lbs chicken, jointed

2 large red peppers

2 medium onions

2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained

2 -3 tablespoons olive oil

2 -3 garlic cloves, chopped

4 ounces chorizo sausages, cut into 1cm chunks

8 fluid ounces brown basmati rice

1/2 pint chicken stock, better if made freshly from giblets etc

6 fluid ounces dry white wine, good excuse open a bottle

1 tablespoon tomato puree

1/4 teaspoon cayenne pepper

1 teaspoon herbes de provence

2 ounces stoned black olives, halved

1/2 large orange, split into wedges

Directions:

1. Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
2. Cut the onion and red pepper ( remove pith etc.) into strips the same size.
3. Drain / dry and cut sun dried tomatoes into 1cm pieces.
4. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
5. Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
6. Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
7. Add rice - stir until grains have been coated in the oil.
8. Add the stock, wine, tomato puree and cayenne pepper.
9. Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
10. This meal can be prepared in advance up to Stage 9.

By RecipeOfHealth.com