Chicken Basque

Name: Chicken Basque
Cook time: 1 h
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces; brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug; 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder); 6 fl oz (170 ml) dry white wine; ½ large orange, cut into wedges; 1 level teaspoon chopped fresh thyme; 2 oz (50 g) black olives (pitted if you prefer); salt and freshly milled black pepper; 2 large red peppers; 1 very large or 2 medium onions; 2-3 tablespoons extra virgin olive oil; 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices; 2 oz (50 g) sun-dried tomatoes in oil; 2 large cloves garlic, chopped; 1 level tablespoon sun-dried tomato paste; ½ level teaspoon hot paprika

Instructions

Cook:1h

The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it! The Delia Online Cookery School: Watch how to prepare peppers and chillies in our video, press the recipe image to play.

Updated at: Thu, 21 Nov 2024 11:52:05 GMT