Chicken Basque
by Peeb69
A delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean. This Spanish version adds spicy chorizo and a hint of paprika.
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INGREDIENTS
- 1 whole chicken ; jointed
- 2 large red peppers ; seeds removed
- 2 oz sun dried tomatoes in oil ; drained & dried
- 2 medium onions
- 2 large cloves garlic ; chopped
- 5 oz chorizo ; skinned , cut into 1/2 inch slices
- 8 fl. oz brown basmati rice ; measured in a measuring jug
- 10 fl. oz chicken stock
- 6 fl. oz dry white wine
- 1 level tablespoon tomato puree
- 1/2 teaspoon hot paprika
- 1 teaspoon fresh herbs ; chopped
- 2 oz pitted black olives ; halved
- 1/2 large orange ; peeled & cut into wedges
- salt & pepper
- 2-3 tablespoons extra virgin olive oil
INSTRUCTIONS
Start off by seasoning the chicken joints well with salt and pepper. Next slice the red peppers in half and remove the seeds and pith, then slice each half into 6 strips. Likewise peel the onion and slice into strips of approx. the same size. The dried tomatoes should be drained, wiped dry with a piece of kitchen papaer and cut into 1/2 inch pieces.
Now heat 2 tablespoons of olive oil in a casserole and, when it's fairly hot, add the chicken pieces 2 or 3 at a time, and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onions and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
After that add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garic is pale golden and the chorizo has taken on some colour. Next stir in the rice and, when the grains have a good coating of oil, add the stock, wine, tomato puree and paprika. As soon as everything has reached a simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken pieces gently on top of everything (it's important to keep the rice down in the liquid). Finally sprinkle the herbs over the chicken and scatter the olives and wedges of orange in among them.
Cover with a tight fitting lid and cook over the gentlest possible heat for about 50 minutes - 1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a preheated oven at gas mark 4, 350 degrees F (180degrees C) for 1 hour.
This recipe is taken from Delia Smith's Summer Collection.
NOTES
janet555
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (444g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 757 | ||
| Calories from Fat: 468 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 52.1g | 69 % | |
| Saturated Fat 15.5g | 78 % | |
| Monounsaturated Fat 23.2g | ||
| Polyunsanturated Fat 9.2g | ||
| Cholesterol 203.7mg | 63 % | |
| Sodium 910.8mg | 31 % | |
| Potassium 1083.9mg | 29 % | |
| Total Carbohydrate 16.7g | 5 % | |
| Dietary Fiber 4.1g | 16 % | |
| Sugars, other 12.6g | ||
| Protein 53.8g | 77 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 757
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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