2013-06-20
Chicken Basque
Ingredients
- 8 small chicken maryland
- 2 tbls olive oil
- 2 large red peppers, sliced
- 2 medium onions, thickly sliced
- 50 gms sundried tomatoes
- 2 large cloves garlic, finely chopped
- 150 gms chorizo sausage, cut into 1 cm slices and halved
- 225 gms basmati rice
- 275 mls chicken stock
- 170 mls dry white wine
- 1tbl tomato puree
- ½ tsp hot paprika
- Salt and freshly ground pepper
- Fresh rosemary, roughly chopped
- 50 gms pitted black olives
- 2 large oranges, peeled and cut into chunks
- Servings : 4
- Prep Time : 30 mins
- Cooking Time : 1 hour
- Temperature : 180ºC
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Method
- Rub a little olive oil onto the chicken pieces and season. Heat a frying pan and fry the chicken skin down until golden and crispy. Turn over and fry for a further minute on the other side. Remove and set aside.
- Heat the olive oil in a large casserole and add the red peppers and onion and cook for 5 minutes until slightly brown at the edges.
- Add the garlic, chorizo and sundried tomatoes and toss around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour.
- Stir in the rice, and when the grains have a good coating of oil add the stock, wine, tomato puree and paprika and bring to simmering point.
- urn the heat down to a gentle simmer add seasoning, place the chicken on top of everything and sprinkle the rosemary, olives and oranges on top.
- Cover with a tight fitting lid and cook in a preheated oven at 180ºC for 1 hour.
This was my signature dish when I was still in the UK and it still is now. I think the original recipe came from a Delia Smith cookbook. As John says you don't have to be Spanish to like this Basque!
Recipe Category: Mains & Sides
posted by Sharon Reynolds on May 3, 2014
I made this dish for my neigbours everyone loved it, great dish for in the cooler weather we are having.