This is a delicious combination of chicken, rice, olives and peppers that is typical of many regions around the western Mediterranean. The addition of spicy Chorizo sausage and paprika makes this properly Spanish!
1.5Kg Whole chicken, jointed into 8 pieces
2 Red peppers
50g Sun dried tomatoes in olive oil
3 tbs Olive oil
2-3 Garlic cloves, finely chopped
150g Chorizo sausage, skinned and cut into 1cm slices
250g Basmati rice
300ml Chicken stock
150ml Dry white wine
1 tbs Tomato puree
1 tsp Hot paprika
1 tbs Fresh chopped herbs, such as parsley
50g Black olives, stoned and halved
½ Large orange, peeled and cut into wedges
Salt and black pepper
Preparation and cooking
Start by seasoning the chicken joints with salt and black pepper. Next slice the red peppers in half, and then slice each half into six slices. Peel the onion and slice into similarly sized pieces. Drain the sun-dried tomatoes and cut into 1cm strips.
Now heat 2 tablespoons of olive oil in a flameproof casserole dish and when its fairly hot, add the chicken pieces – two or three at a time, and brown to a golden colour on both sides. As they brown, remove them to a plate lined with kitchen paper. Next, add a little more oil to the casserole dish and turn up the heat to high. Add the onion and peppers and allow them to brown at the edges, frying for about 5 minutes.
After that, add the garlic, chorizo, sun-dried tomatoes and fry for a further 1-2 minutes, until the chorizo has taken on some colour. Now stir in the rice, coat with the oil in the pan, then add the white wine, stock, tomato puree and paprika. As soon as everything has reached simmering point, turn down to a gentle heat. Return the chicken portions on top of the rice, and finally sprinkle with the fresh herbs, scatter the olives and wedges of orange over the rice mixture. Cover with a tight fitting lid and cook over a very low heat for about 50 minutes to 1 hour or until the rice is cooked. Alternatively, this can be cooked in a pre-heated oven at 180°C for 1 hour.