3 1/2 lb Chicken, jointed into 8 Pieces
2 large Red peppers
1 Very large onion
2 oz Sun dried tomatoes in oil
3 tbsp Extra virgin olive oil
2 large 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 tbsp Tomato puree
1/2 tsp Hot paprika
1 tsp Chopped fresh herbs
2 oz Pitted black olives, halved
1/2 large Orange, peeled & cut in
Wedges
Salt & pepper
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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). |
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