Spanish chicken basque
Spanish Chicken Basque
Last updated 6/12/2012 1:24:01 AM. Recipe ID 57366. Report a problem with this recipe.
Title: Spanish chicken basque
Categories: Spanish, Chicken
Yield: 1 Servings
3 1/2 lb Chicken, jointed into 8
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
Salt & pepper
Season chicken joints well. Slice peppers in half and remove seeds,
then slice each half into 6 strips. Slice onion into similar sized
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).
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