1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika
- salt and freshly milled black pepper
2-3 tablespoons extra virgin olive oil
- 275 ml chicken stock (or stock made from Marigold vegetable bouillon powder)
- 170 ml dry white wine
50 g sun-dried tomatoes in oil
- 1.75 kg chicken, jointed into 8 pieces
150 g chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 large cloves garlic, chopped
- 1 level teaspoon chopped fresh thyme
1 very large or 2 medium onions
- ½ large orange, cut into wedges
- 2 large red peppers
- 50 g black olives (pitted if you prefer)
- brown basmati rice measured to the 225 ml level in a glass measuring jug
- Start by seasoning the chicken joints well with salt and pepper.
- Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
- Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
- Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
- After that, add the chorizo, sun-dried tomatoes and garlic and toss these 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 sun-dried tomato paste, paprika and chopped thyme.
- Pour in the stock and wine, and add some seasoning. 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 (it's important to keep the rice down in the liquid).
- Finally, place the wedges of orange in among the chicken and scatter with the olives.
- Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite.
- Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.