Basque-Style Chicken


8 chicken joints (or breasts)

salt and freshly-milled pepper

2 large red peppers

2 medium-sized onions

2oz sun-dried tomatoes in oil (or 1 tin chopped tomatoes, drained)

3-4 tablespoons fruity olive oil

2-3 cloves garlic, chopped

4 oz chorizo sausage, sliced

8 fl oz brown rice (as measured in a jug)

½ pint chicken stock (see below)

6 fl oz dry white wine

1 tablespoon tomato puree

quarter teaspoon cayenne pepper

1 teaspoon mixed herbs

2 oz stoned black olives, halved

½ large orange


Season chicken joints with salt and pepper

Slice red peppers in half and remove the pith and seeds, then cut each half into six strips

Peel and slice the onions into strips

Drain tomatoes and cut into half inch pieces

Heat two tablespoons of oil in casserole dish and brown the chicken pieces

Drain chicken pieces onto a plate lined with kitchen paper

Brown the pepper and onion (add more oil if needed)

Add chopped garlic, tomatoes and chorizo and stir until the garlic is pale gold and the chorizo has coloured slightly.

Stir in the rice

Once the rice is coated in oil, add the stock, wine, tomato puree and cayenne pepper

Once the liquid reaches simmering point, reduce the heat to a gentle simmer

Season to taste

Place chicken on top of everything.

Sprinkle herbs, olives and wedges of orange over the chicken.

Cover with a tight lid and cook very gently for around on hour or until the rice is cooked (it should still have a bit of a bite to it though)