|
| 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, 1998
|
