| 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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