Chicken Basque

A Family favourite. One that can be made in advance. Great for an informal dinner party

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 3 1⁄2 lbs chicken, jointed
• 2  large  red peppers
• 2  medium onions
• 2  ounces sun-dried tomatoes packed in oil or 2  ounces chopped tomatoes, well drained
• 2 -3  tablespoons olive oil
• 2 -3  garlic cloves, chopped
• 4  ounces  chorizo sausages, cut into 1cm chunks
• 8  fluid ounces brown basmati rice
• 1⁄2 pint  chicken stock, better if made freshly from giblets etc
• 6  fluid ounces dry white wine, good excuse open a bottle
• 1  tablespoon tomato puree
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon  herbes de provence
• 2  ounces  stoned black olives, halved
• 1⁄2 large orange, split into wedges

Directions

1. Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
2. Cut the onion and red pepper ( remove pith etc.) into strips the same size.
3. Drain / dry and cut sun dried tomatoes into 1cm pieces.
4. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
5. Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
6. Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
7. Add rice - stir until grains have been coated in the oil.
8. Add the stock, wine, tomato puree and cayenne pepper.
9. Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
10. This meal can be prepared in advance up to Stage 9.