Recipes

Recipes

Chicken Basque

Ingredients: Serves 4

4 chicken legs	150g chorizo sausage
2 large red peppers	120g basmati rice - measured
1 large onion	275ml water
50g sun dried tomatoes	170ml dry white wine
oil	15ml tomato puree
2 large cloves garlic	1/2 tsp paprika
50g pitted olives	1/2 large orange, peeled & cut into wedges

Method:

Season the chicken with salt and pepper

Cut the peppers in half, remove the white pith and seeds and cut each one into 6 strips.

Peel the onion, cut in half and cut each into 3 strips.

Cut the sun dried tomato into 1cm pieces

Heat 10ml oil in big billy, put the chicken in and BROWN it on all sides

Place browned chicken on a plate

Put onions and peppers into big billy fry for about 5 minutes, adding a little more oil if necessary.

Add the garlic, sausage and sun dried tomatoes and stir around the billy for a couple of minutes.

Stir in the rice

Add the stock, wine, tomato puree and paprika, bring to simmering point, move to a less fierce part of the fire, place the chicken pieces on the top, scatter on the olives and wedges of orange.

Put on a lid and cook for for about 50 minutes.

Keep an eye on the fire, you need a fierce heat to fry in and a gentle heat to cook the meat.