StyleNest love this tasty recipe for spanish Basque chicken.
Serves 6
Preparation Time: 15 minutes
Cooking Time: 50-55 minutes
What You’ll Need:
- 5 tbsp extra virgin olive oil
- 12 chicken thighs, on the bone
- salt and freshly ground black pepper
- 100g chorizo, sliced
- 3 red peppers, sliced
- 2 onions, sliced
- 3 cloves garlic, sliced thinly
- 1 tsp smoked sweet paprika
- rice measured to 300ml
- 200ml dry white wine
- 400ml hot chicken stock
- 2 tbsp black pitted olives
- 1 orange, grated zest only
- handful chopped parsley
What To Do:
- Heat the olive oil in a large pan.
- Season the chicken pieces and brown, in batches, until golden-brown. Set aside on a plate.
- Fry the chorizo in the same pan for a minute or two until lightly browned and some of the coloured oil has released into the pan. Remove with a slotted spoon and set aside.
- In the chorizo oil, fry the peppers, onions and garlic for ten minutes until softened. Stir in the paprika for a minute, then the rice.
- Stir to coat well then pour in the white wine.
- Stir once then pour in the hot stock and season.
- Bring to a simmer, stir once more, then place the chicken pieces on top of the rice.
- Cover the pan and simmer very gently over the lowest heat, without stirring, for 40 minutes.
- Scatter over the olives and simmer for a further 10-15 minutes, or until rice and chicken are cooked.
- Garnish with orange zest and parsley and serve.
Recipe from Le Creuset.