Title: Spanish Chicken Basque
Categories: Spanish Chicken
Yield: 1 Servings

3 1/2	lb	Chicken, jointed into 8
		Pieces
2	lg	Red peppers
1		Very large onion
2	oz	Sun dried tomatoes in oil
3	tb	Extra virgin olive oil
2	lg	Cloves garlic, chopped
5	oz	Chorizo sausage skinned &
		Cut in 1/2" slices
8	oz	Brown basmati rice
10	fl	Oz chicken stock
6	fl	Oz dry white wine
1	tb	Tomato puree
1/2	ts	Hot paprika
1	ts	Chopped fresh herbs
2	oz	Pitted black olives, halved
1/2	lg	Orange, peeled & cut in
		Wedges
		Salt & pepper

Season chicken joints well. Slice peppers in half and remove seeds, then slice each half into 6 strips. Slice onion into similar sized strips.

Drain sun dried tomatoes and cut into 1/2" pieces.

Heat 2 tbsps olive oil in a large flameproof casserole dish and when it is fairly hot add the chicken and brown until nutty golden on both sides. Remove to a plate linned with kitchen paper.

Add garlic, chorizo and tomatoes and toss for 1-2 mins. Stir in the rice and when the grains are well coated add stock, wine, tomato puree and paprika. Bring to a simmer.

Reduce heat and place chicken gently on top of everything. Sprinkle over herbs, olives, and onions. Cover and cook over a very low heat for 50 mins ~ 1 hour, until rice is cooked, (or cook in oven 180 C gas 4 for 1 hour).

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