Spanish Chicken Basque

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6 fl-oz white wine, dry
3 1/2 lb Chicken; jointed into 8 Pieces
5 oz Chorizo sausage; skinned & cut in 1/2" slices
2 oz Sun dried tomatoes in oil
1 Very large onion
3 tb Extra Virgin Olive Oil
1 ts fresh herbs; Chopped
2 oz black olives; Pitted, halved
salt and pepper; to taste
1 tb Tomato purée
8 oz Brown basmati rice
2 lg Red peppers
1/2 ts Hot paprika
10 fl-oz chicken stock
2 lg cloves garlic; chopped
1/2 lg Orange; peeled & cut in wedges

Original recipe makes 1



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

Verified by stevemur
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Calories Per Serving: 5837 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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