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:

1. Heat the olive oil in a large pan.
2. Season the chicken pieces and brown, in batches, until golden-brown. Set aside on a plate.
3. 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.
4. 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.
5. Stir to coat well then pour in the white wine.
6. Stir once then pour in the hot stock and season.
7. Bring to a simmer, stir once more, then place the chicken pieces on top of the rice.
8. Cover the pan and simmer very gently over the lowest heat, without stirring, for 40 minutes.
9. Scatter over the olives and simmer for a further 10-15 minutes, or until rice and chicken are cooked.
10. Garnish with orange zest and parsley and serve.

Recipe from Le Creuset.