Title: Spanish chicken basque
 Categories: Spanish, Chicken
      Yield: 1 Servings
 
  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
 
  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).