Spanish Chicken Basque

Spanish Chicken Basque Ingredients

3 1/2 lb Chicken, jointed into 8	10 fl Oz chicken stock
Pieces	6 fl Oz dry white wine
2 lg Red peppers	1 tb Tomato puree
1 Very large onion	1/2 ts Hot paprika
2 oz Sun dried tomatoes in oil	1 ts Chopped fresh herbs
3 tb Extra virgin olive oil	2 oz Pitted black olives, halved
2 lg Cloves garlic, chopped	1/2 lg Orange, peeled & cut in
5 oz Chorizo sausage skinned &	Wedges
Cut in 1/2" slices	Salt & pepper
8 oz Brown basmati rice

Instructions for Spanish Chicken Basque

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). Posted to MM-Recipes Digest by BobbieB1 on Apr 27, 1998

Main Ingredient: ChickenCuisine: Spanish

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Ingredient Insight - look inside this recipe

Chicken	Chicken Stock	Extra Virgin Olive Oil	Garlic
Herb	Olive	Onion	Orange
Paprika	Rice	Sausage	Tomato
White Wine

Spanish Chicken Olive oil Garlic Onion Orange Rice Tomato Wine White wine

for flavor and categorization

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