This was originally based on a recipe from Delia Smith's
I've adjusted the quantities to produce more rice, and rearranged the
cooking instructions to shorten the preparation time.
You'll need a large casserole pan, and something else to brown the
Makes about eight to ten portions.
We've been somewhat less than impressed with the prepackaged chorizo that British supermarkets sell; buy yours from France or Spain, or get it sliced for you at the deli counter.
This is also very good made with butterbeans instead of (some or all of) the chicken; if you're doing this, add the beans along with the rice.
- Olive oil
- 4 red peppers, halved and cut into strips
- 4 onions, sliced
- 1 head garlic, peeled and sliced
- 100g sun-dried tomato (either dry or in oil), chopped
- One hot chorizo, sliced into thin half-discs
- 1.5kg chicken, cut into large pieces, and/or butterbeans
- 450ml (by volume) basmati rice
- 900ml chicken stock
- 300g pitted green olives
- 200g (1 tube) tomato puree
- 1tbsp smoked paprika
- 1—2 oranges, peeled and torn into segments
- 2tbsp mixed herbs
Season the chicken with pepper, and fry it in olive oil over a high heat in a flat-bottomed pan until the pieces are sealed and reasonably brown on all sides. As the chicken browns, remove it to a plate. (If you're using the quantity of chicken above, you'll find it easiest to do this in two batches.)
While the chicken is cooking, put some olive oil (from the sun-dried tomatoes, if possible) in another pan on medium heat. Cook the chorizo, peppers and onions until the chorizo has released some oil, the peppers are soft and the onions are just starting to brown. Add the sun-dried tomatoes and garlic, and stir well.
Add the rice and stir so that it has a reasonable coating of oil; then add the stock, olives, tomato puree and paprika. Once the mixture's simmering, turn the heat off. Give it a final stir, then place the chicken on top, scatter the orange pieces over it, then scatter the mixed herbs over the whole thing.
Cook uncovered for one hour at 180°C.