Chicken Basque

• 3 1/2 lbs chicken, jointed
• 2 large red peppers
• 2 medium onions
• 2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained
• 2 -3 tablespoons olive oil
• 2 -3 garlic cloves, chopped
• 4 ounces chorizo sausages, cut into 1cm chunks
• 8 fluid ounces brown basmati rice
• 1/2 pint chicken stock, better if made freshly from giblets etc
• 6 fluid ounces dry white wine, good excuse open a bottle
• 1 tablespoon tomato puree
• 1/4 teaspoon cayenne pepper
• 1 teaspoon herbes de provence
• 2 ounces stoned black olives, halved
• 1/2 large orange, split into wedges

1. Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
2. Cut the onion and red pepper ( remove pith etc.) into strips the same size.
3. Drain / dry and cut sun dried tomatoes into 1cm pieces.
4. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
5. Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
6. Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
7. Add rice - stir until grains have been coated in the oil.
8. Add the stock, wine, tomato puree and cayenne pepper.
9. Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
10. This meal can be prepared in advance up to Stage 9.

chicken, red peppers, onions, tomatoes, olive oil, garlic, chorizo sausages, brown basmati rice, chicken stock, white wine, tomato puree, cayenne pepper, black olives, orange

Taken from www.food.com/recipe/chicken-basque-151094 (may not work)