Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 lb 5 oz chicken, jointed into 8 pieces
• 1 oz butter
• 6 tablespoons olive oil, divided
• 2 red onions, sliced
• 3 large red peppers, sliced
• 4½ oz chorizo, sliced
• 8 sun-dried tomatoes, sliced
• 6 cloves garlic, sliced
• 10½ oz basmati rice, rinsed
• 1 tablespoon tomato puree
• 1/2 teaspoon paprika
• 4 bay leaves
• A handful of thyme leaves
• 1½ cups chicken stock
• 12 Tbsp dry white wine
• 2 lemons (1 juiced, 1 cut in wedges)
• 3½ oz black olives
• Salt and black pepper, to taste

Method

1. Season the chicken well. Heat the butter and half the oil in a large casserole and brown the chicken in batches for 8 to 10 minutes; set aside.
2. Add the remaining oil, onions, and peppers and cook gently for 10 minutes until soft. Add the chorizo, sun-dried tomatoes, and garlic and cook for 3 minutes.
3. Stir in the rice, tomato puree, and paprika and cook for 1 minute, then pour in the wine and stock and add the bay leaves and thyme.
4. Return the chicken on top of the rice, cover, and cook on low heat (or in a 350°F oven) for 30 to 35 minutes until the chicken is cooked through and the rice is tender.
5. Rest for 5 minutes, stir in the lemon juice and olives, check the seasoning, and serve with lemon wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).