- Ready In:
- 1hr 55mins
- 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
- Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
- Cut the onion and red pepper ( remove pith etc.) into strips the same size.
- Drain / dry and cut sun dried tomatoes into 1cm pieces.
- 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.
- Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
- Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
- Add rice - stir until grains have been coated in the oil.
- Add the stock, wine, tomato puree and cayenne pepper.
- 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.
- This meal can be prepared in advance up to Stage 9.
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This recipe is from Delia Smith's Summer Collection Recipes. I bought the book just for this one recipe in 1990, and have been making many times for family and company, a nice tasty satisfying recipe. ( Delia puts in 1/2 teaspoon hot paprika in place of the cayenne. Otherwards everything else is exact)
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I live in the UK with my wife and two daughters. I work in the travel computer industry. I really do have a passion for cooking. I only wish I had discovered this earlier in life and may be I could have made it a career. No doubt I am not the only one ! My favourite cookbooks at the moment is Rick Bayless's Mexican Kitchen , The Fishmongers Cookbook by Mitchell Tonks and all cookbooks by Rick Stein. Casa Moro is great too.