Ingredients:
- 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
- 2 large red peppers
- 1 very large or 2 medium onions
- 2 oz (50 g) sun-dried tomatoes in oil
- 2-3 tablespoons extra virgin olive oil
- 2 large cloves garlic, chopped
- 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
- 10 fl oz (275 ml) chicken stock
- 6 fl oz (170 ml) dry white wine
- 1 level tablespoon tomato purée
- ½ level teaspoon hot paprika
- 1 level teaspoon chopped fresh herbs
- 2 oz (50 g) pitted black olives, halved
- ½ large orange, peeled and cut into wedges
- salt and freshly milled black pepper
Method:
- Start by seasoning the chicken joints well with salt and pepper.
- Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips.
- Likewise, peel the onion and slice into strips of approximately the same size.
- The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
- Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides.
- As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
- Next add a little more oil to the casserole, with the heat slightly higher than medium.
- As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
- After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour.
- Next, stir in the rice and, when the grains have 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.
- Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid).
- Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.
- Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. (Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.)
(Source: http://www.deliasmith.com/recipes/chicken-basque,1321,RC.html)
