1.75kg Sutton Ho Chicken jointed275ml chicken stock2-3 tablespoons extra virgin olive oil2 large red peppers, sliced into strips2 medium onions, sliced into strips50g sun-dried tomatoes, drained and cutinto small pieces150g chorizo sausage, skinned and cutinto 2cm slices2 cloves of garlicBasmati rice measured to the 225ml levelin a measuring jugI level tablespoon sun-dried tomatopaste1/2 level teaspoon hot paprikaI level teaspoon chopped fresh thyme170ml dry white wine1/2 large orange, cut into wedges50g black olivessalt and pepper
Heat 2 tablespoons of olive oil ina casserole dish and when it is fairlyhot, add the seasoned chicken piecesand brown them to a golden colouron both sides. As they brown removethem. Now add a little more oil to thecasserole, add the onion and peppersand allow them to brown a little atthe edges for about 5 minutes. After that, add thechorizo, sun-dried tomatoes andchopped garlic and toss these aroundfor a minute or two.Stir in the rice and when thegrains have a good coating of oil addthe sun-dried tomato paste, paprikaand chopped thyme.Pour in the stock and wine andadd some seasoning, turning theheat down to a gentle simmer. Then,place the chicken gently on top ofeverything.Finally, place the wedges oforange in among the chicken andscatter with olives.Cover and cook over a low heator in a pre-heated oven at 180°C forabout I hour until the rice is cooked.