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
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|Serving Size: 1 Serving (3137g)|
|Recipe Makes: 1|
|Calories from Fat: 3200 (55%)|
|Amt Per Serving||% DV|
|Total Fat 355.6g||474 %|
|Saturated Fat 97.7g||489 %|
|Monounsaturated Fat 166.6g|
|Polyunsanturated Fat 64.6g|
|Cholesterol 1309.1mg||403 %|
|Sodium 4084.4mg||141 %|
|Potassium 6627mg||174 %|
|Total Carbohydrate 252.9g||74 %|
|Dietary Fiber 25.1g||101 %|
|Sugars, other 227.8g|
|Protein 359.7g||514 %|
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Calories per serving: 5837
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