| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Spanish, Chicken | 1 | Servings |
INGREDIENTS
| 3 1/2 | lb | Chicken, jointed into 8 |
| Pieces | ||
| 2 | lg | Red peppers |
| 1 | Very large onion | |
| 2 | oz | Sun dried tomatoes in oil |
| 3 | tb | Extra virgin olive oil |
| 2 | lg | 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 | tb | Tomato puree |
| 1/2 | ts | Hot paprika |
| 1 | ts | Chopped fresh herbs |
| 2 | oz | Pitted black olives, halved |
| 1/2 | lg | Orange, peeled & cut in |
| Wedges | ||
| Salt & pepper |
INSTRUCTIONS
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). Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998
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