A vibrant French Basque one-pot — browned chicken and rice cooked with red peppers, chorizo, sun-dried tomatoes and olives for a rich, sunshine-filled supper.
- 1.5kg Chicken
- 25g Butter
- 6 tblsp Olive Oil
- 2 sliced Red Onions
- 3 Large Red Pepper
- 130g Chorizo
- 8 Sun-Dried Tomatoes
- 6 cloves sliced Garlic
- 300g Basmati Rice
- drizzle Tomato Puree
- ½ tsp Paprika
- 4 Bay Leaves
- Handful Thyme
- 350ml Chicken Stock
- 180g Dry White Wine
- 2 Lemons
- 100g Black Olives
- to serve Salt
- to serve Pepper
Tags:
MeatVideo
Preparation
- Preheat the oven to 180°C/Gas 4 and have the chicken joints ready. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan, and brown the chicken in small batches on both sides, seasoning as you go and resting the pieces on kitchen paper — don't crowd the pan.
- Add a little more oil and fry the onions over medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers, and cook for another 5 minutes.
- Add the chorizo, sun-dried tomatoes and garlic and cook for 2–3 minutes, then add the rice, stirring to coat in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme, then pour in the stock and wine.
- When the liquid bubbles, lower to a gentle simmer, press the rice down into the liquid, and place the chicken on top. Tuck the lemon wedges and olives around the chicken.
- Cover and cook in the oven for 50 minutes, until the rice is cooked but still has bite and the chicken juices run clear — give it another 5 minutes if needed.
