Ingredients
- Chicken (1.5 kg)
- Butter (25 g)
- Olive Oil (6 tbsp)
- Red Onions (2 sliced)
- Red Pepper (3 large)
- Chorizo (130 g)
- Sun-Dried Tomatoes (8)
- Garlic (6 cloves sliced)
- Basmati Rice (300 g)
- Tomato Puree (drizzle)
- Paprika (0.5 tsp)
- Bay Leaves (4)
- Thyme (handful)
- Chicken Stock (350 ml)
- Dry White Wine (180 g)
- Lemons (2)
- Black Olives (100 g)
- Salt (to taste)
- Pepper (to taste)
Instructions
Steps
- Preheat the oven to 180°C (Gas mark 4). Prepare the chicken pieces for cooking.
- In a flameproof casserole or large frying pan, melt 25g of butter and 6 tablespoons of olive oil over medium heat. Add the chicken pieces in batches, browning them on both sides and seasoning with salt and pepper. Use kitchen paper to drain the cooked pieces.
- Add more olive oil to the casserole if needed, and sauté 2 sliced red onions over medium heat for about 10 minutes until softened but not browned.
- Stir in 3 large red peppers and cook for another 5 minutes.
- Add 130g of chorizo, 8 sun-dried tomatoes, and 6 sliced garlic cloves, cooking for 2-3 minutes.
- Incorporate 300g of basmati rice, stirring to coat it well in the oil. Mix in tomato puree, ½ tsp paprika, 4 bay leaves, and a handful of thyme.
- Pour in 350ml of chicken stock and 180g of dry white wine. Once bubbling, reduce the heat to a gentle simmer. Ensure the rice is submerged in the liquid and place the chicken on top. Add 2 lemon wedges and 100g of black olives around the chicken.
- Cover the casserole and transfer to the oven for 50 minutes. The rice should be tender yet firm, and the chicken juices should run clear when tested. If not, return to the oven for an additional 5 minutes and check again.