Chicken Basque

Für 4 Portionen

Zutaten

1 3/4 kg Chicken (8 pieces)

2 groß. Red peppers

2 mittl. Onions

50 g Sundried tomatös in oil

2 EL Extra virgin olive oil

2 Cloves garlic

150 g Chorso sausage

225 ml Brown basmati rice

275 ml Chicken stock

170 ml Dry white wine

1 Essl Tomato purree

1 1/2 TL Fresh herbs chopped

50 g Pitted black olives halved

1 1/2 Orange

- salt

- fresh milled black pepper

SOURCE

- Ozlady (Sydney)

- posted from Peter Stephan

- 02.04.98

Use a wide, shallow, flameproof casserole with a domed lid, 24cm at base, or any wide flameproof casserole of 4.5 litre capacity.

Peel the orange and cut into wedges. Skin the sausage and cut into 1cm slices. Season the chicken joints well with salt and pepper. Slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Peel the onion and slice into strips of approx the same size. The dried tomatös should be drained, wiped dry with paper and the cut into 1cm pieces. Heat 2 tbsp olive oil in the casserole and when hot add chicken pieces 2 or 3 at a time and brown to nutty golden colour on both sides. As they brown remove to a plate lined with paper towel. Add a little more oil to the casserole, heat slightly higher than medium. When hot add onion and peppers and allow to brown a little at the edges, moving them around from time to time for about 5 minutes. Add the garlic, chorizo and dried tomatös and toss around for a minute or two until the garlic 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 simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (its important to keep the rice down in the liquid). Finally sprinkle the herbs over the chicken pieces 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 to 1 hour or until the rice is cooked. Or in preheated oven at 180C for 1 hour. Or boil rice first then add everything and put in oven 200C for 20 mins.


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