Chicken Basque - cooking recipe

Ingredients

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

Preparation

Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
Cut the onion and red pepper ( remove pith etc.) into strips the same size.
Drain / dry and cut sun dried tomatoes into 1cm pieces.
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.
Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
Add rice - stir until grains have been coated in the oil.
Add the stock, wine, tomato puree and cayenne pepper.
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.
This meal can be prepared in advance up to Stage 9.