Chicken Basque

Shopping list

• 3.5 pounds chicken — cut into pieces

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• 1 to taste salt

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• 1 to taste pepper

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• 2 large red bell peppers

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• 2 medium onions

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• 2 ounces sun-dried tomatoes — oil-packed

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• 3 tablespoons olive oil

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• 2 large cloves garlic — chopped

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• 5 ounces chorizo — skinned and cut into 1/2 slices

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• 1 cup brown basmati rice

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• 1.5 cups chicken stock

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• 0.75 cup dry white wine

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• 1 tablespoon tomato paste

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• 0.5 teaspoon hot paprika

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• 1 teaspoon fresh herbs — chopped

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• 0.5 cup black olives — pitted and halved

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• 0.5 large orange — cut into 1/2 wedges, peel on

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Step by step

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Slice the red peppers in half, remove the seeds and pith, and slice each half into six strips.

3. 3

   Peel the onion and slice into strips of approximately the same size.

4. 4

   Drain and wipe dry the sun-dried tomatoes, then cut into 1/2 inch pieces.

5. 5

   Heat 2 tablespoons of olive oil in a casserole, then brown the chicken pieces 2 or 3 at a time and remove to a plate lined with paper towels.

6. 6

   Add more oil to the casserole, raise the heat slightly above medium, and add the onion and peppers, allowing them to brown slightly for about 5 minutes.

7. 7

   Add garlic, chorizo, and dried tomatoes; toss for 1- 2 minutes until garlic is pale golden and chorizo is colored.

8. 8

   Stir in the rice, coat well with oil, then add the stock, wine, tomato paste, and paprika.

9. 9

   Bring to a simmer, reduce heat to gentle, and add more seasoning.

10. 10

    Place the chicken on top and sprinkle herbs over the chicken, scattering olives and orange wedges in among them.

11. 11

    Cover with a tight-fitting lid and cook on gentle heat for about 50 minutes to 1 hour, or until the rice is cooked but retains a little bite.