Recipes

Ingredients

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
paste
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

Method:

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
everything.
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.