This is based on a recipe from the Delia Smith Summer book; 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 chicken in. Serves 6.
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.
- Olive oil
- 4 red peppers, halved and cut into strips
- 4 onions, sliced
- 4 cloves garlic, sliced
- 100g sun-dried tomato (either dry or in oil), chopped
- One hot chorizo, sliced into thin half-discs
- Pepper
- 1.5kg chicken, cut into large pieces
- 450ml (by volume) basmati rice
- 550ml chicken stock
- 340ml dry white wine
- 2tsp tomato puree
- 1tsp smoked paprika
- Half an orange, peeled and cut into segments
- 2tsp mixed herbs
Cook the peppers and onions over a medium heat until the peppers are soft and the onions are just starting to brown. Add the sun-dried tomato, chorizo and garlic, and stir well.
Season the chicken with pepper, and fry it over a high heat in another pan until the pieces are sealed and reasonably brown on all sides. (You'll probably need to do this in two batches.) Take the chicken off the heat.
Back in the first pan, the chorizo should by now have released some oil. (If it hasn't, add a bit more olive oil.) Add the rice and stir so that it has a reasonable coating of oil; then add the stock, wine, 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.
Put the lid on the pan and cook for one hour at 180°C.