Chicken Basque

One of my favourite recipes and so perfect for winter. It is also a one pot wonder. You can’t go wrong with this winner.
1.75kg chicken pieces. Salt and freshly ground pepper to taste.
2 Large red peppers
2 onions
50g sundried tomatoes in oil
45ml vegetable oil
120g chorizo sausage cut into slices
5ml fresh thyme
2 garlic cloves chopped
200g rice, uncooked
15ml tomato paste
5ml paprika
375ml chicken stock
170ml white wine
70g pitted black olives
Heat oven to 180 degs
Rub chicken with salt and pepper
Slice red peppers into thick slices
Peel onion and cut into large chunks
Drain the sundried tomato and cut into pieces
Heat the oil and brown the chicken pieces in batches and drain on paper towel
Saute the onions and peppers in the same oil and pan from the chicken
Add the chorizo, sundried tomato, thyme, garlic and cook for 2 to 3 mins
Add the rice and stir to coat
Add the the tomato paste and paprika
Deglaze the pan with the stock and wine and adjust the seasoning

Place the rice mix in an ovenproof dish (with a tight fitting lid), top with the chicken and sprinkle with the olives.Bake until the rice is just cooked, about one hour and 10 mins
Serve and enjoy!

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