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Spanish Chicken Basque

Spanish Chicken Basque three1  pound chickens Chicken, jointed into 8 Pieces 2 large Red peppers 1 Very large onion 2 ounces of Sun dried tomatoes in oil 3 tablespoons of Extra virgin olive oil 2 large Cloves garlic, chopped 5 ounces of  Chorizo sausage skinned & cut in 1/2" slices 8 ounces of  Brown basmati rice 10 fluid ounces of chicken stock 6 fluid ounces of dry white wine 1 tablespoon of Tomato puree 1/2 teaspoon of  Hot paprika 1 teaspoon of  Chopped fresh herbs 2 ounces of Pitted black olives, halved 1/2 of a large  Orange, peeled & cut into 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 lined with kitchen paper. Add garlic, chorizo and tomatoes and toss for 1-2 minutes. 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 minutes ~ 1 hour, until rice is cooked, (or cook in oven 180 C gas 4 for 1 hour). Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998ºF.