Spanish chicken basque

Yield: 1 Servings

Ingredients:

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

Instructions:

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).