Basque Chicken

As requested somewhere - a little food... this takes some preparation but its good. The measures given are guidelines...

A Chicken/Chicken Pieces with skin for 4
150g Chorizo
50g Sun Dried Tomato in Oil
1 tbs Tomato Puree
1 Large Orange
1 Large Onion
2 Red Peppers
6 fl oz/175 ml Dry White Wine
175 ml Chicken Stock
6 fl oz / 175 ml of Brown Basmati Rice
a couple of cloves of garlic
hot paprika (1 tsp)
fresh herbs
salt and fresh ground pepper

Season the chicken pieces in the salt and pepper, fry them in a little olive oil to seal them, until the skins are a nice golden brown - set them aside to drain.

Cut the Sun Dried Tomato into 2cm bits, chop the garlic, peppers (thick strips) and onion...

Add some more olive oil to the pan, cook the onion and peppers for a few minutes until the peppers are just starting to take on colour. Add the Chorizo, garlic and Sun Dried Tomato.

Cook until garlic is turning golden brown (medium heat works)

Add the rice and cook for a minute or two until the rice is well coated in the oil.

Add stock, wine and tomato puree.

Put mix into a large shallow caserole dish, arrange the chicken on top with slices of the peeled orange.

Cook for 1.5-2 hours at 180C or lower.

Eat.

Yummy.

Very rich and very very filling.