Ingredients#
- 1 wide and shallow flameproof 4 qt casserole with a domed lid
- 3-1/2 lbs chicken, jointed
- salt and pepper to taste
- 2 large red peppers
- 2 medium onions
- 2 oz sun-dried tomatoes or 1 tin of plum tomatoes, drained
- 2-3 tbsps olive oil
- 2 large garlic cloves, chopped
- 1/4 lb chorizo or other spicy sausage cut into 1/2" rounds
- 8 fl oz brown basmati rice
- 4 oz chicken stock
- 6 oz dry white wine
- 1 level tbsp tomato paste
- 1/4 tsp cayenne pepper
- 1 heaping tsp Provencal herbs
- 2 oz pitted black olives (calamata)
- 1/2 large orange, segmented
Directions#
- Season the chicken with the salt and pepper.
- Split the red peppers, remove seeds and pith and slice each half into 6 strips.
- Slice the peeled onion into strips the same size.
- Drain the dried tomatoes, wipe with paper towel and cut into 1/2" pieces.
- Brown the chicken in 2 tbsps of hot oil in the casserole.
- As they brown set aside with a slotted spoon.
- Brown the pepper and onion using more oil as required.
- When they have browned a bit add the garlic, sausage and dried tomatoes.
- Stir until the sausage begins to colour.
- Stir in the rice and make sure the grains are well coated with the oil.
- Add the stock, wine, tomato paste and cayenne pepper.
- Heat to a gentle simmer, add a little more seasoning and place the chicken pieces on top.
- Sprinkle the herbs over the chicken and scatter the olives and orange segments amongst them.
- Cover with a tight lid and cook gently for 50 to 60 minutes or until the rice is cooked.
- An alternative is to place it in a 350 degree oven for the same amount of time.
- Serves 4