July 07, 2023

One Pot Spanish Sutton Hoo Chicken by Sutton Hoo

By Online Provenance Butcher
One Pot Spanish Sutton Hoo Chicken by Sutton Hoo


1.75kg Sutton Ho Chicken jointed
275ml chicken stock
2-3 tablespoons extra virgin olive oil
2 large red peppers, sliced into strips
2 medium onions, sliced into strips
50g sun-dried tomatoes, drained and cut
into small pieces
150g chorizo sausage, skinned and cut
into 2cm slices
2 cloves of garlic
Basmati rice measured to the 225ml level
in a measuring jug
I level tablespoon sun-dried tomato
1/2 level teaspoon hot paprika
I level teaspoon chopped fresh thyme
170ml dry white wine
1/2 large orange, cut into wedges
50g black olives
salt and pepper



Heat 2 tablespoons of olive oil in
a casserole dish and when it is fairly
hot, add the seasoned chicken pieces
and brown them to a golden colour
on both sides. As they brown remove
them. Now add a little more oil to the
casserole, add the onion and peppers
and allow them to brown a little at
the edges for about 5 minutes. After that, add the
chorizo, sun-dried tomatoes and
chopped garlic and toss these around
for a minute or two.
Stir in the rice and when the
grains have a good coating of oil add
the sun-dried tomato paste, paprika
and chopped thyme.
Pour in the stock and wine and
add some seasoning, turning the
heat down to a gentle simmer. Then,
place the chicken gently on top of
Finally, place the wedges of
orange in among the chicken and
scatter with olives.
Cover and cook over a low heat
or in a pre-heated oven at 180°C for
about I hour until the rice is cooked.