Spanish Chicken Basque

         Yield: 1 Servings
Categories: Spanish, Chicken

3 1/2 lb Chicken, jointed into 8 Pieces 2 lg Red peppers 1 Very large onion 2 oz Sun dried tomatoes in oil 3 tb Extra virgin olive oil 2 lg Cloves garlic, chopped 5 oz Chorizo sausage skinned & Cut in 1/2" slices 8 oz Brown basmati rice 10 fl Oz chicken stock 6 fl Oz dry white wine 1 tb Tomato puree 1/2 ts Hot paprika 1 ts Chopped fresh herbs 2 oz Pitted black olives, halved 1/2 lg Orange, peeled & cut in Wedges Salt & pepper 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).