Chicken
Chicken and chorizo in Basque style
One pan cooking is always a joy and this one packs in all the flavour of the Basque region; olives, chorizo, paprika. It works a little like paella, with meat and rice cooking together in good stock. Nothing more is need for a hearty, spicy dinner.
Cook's notes
Just a small amount of cooking chorizo added to dishes such as this gives an immense amount of flavour and colour.
Ingredients
- 1 medium chicken, jointed into 8 pieces
- 2 tbsp olive oil
- 1 large Spanish onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 small red chilli, seeded and finely sliced
- 1 tsp smoked sweet paprika
- 150g cooking chorizo, cut into 1cm slices
- 300g calasparra or arborio rice
- 200ml white wine
- 750ml chicken stock
- 2 tbsp black olives
- 1 jar of roasted red peppers, drained and rinsed
- 2 tbsp parsley, chopped
- grated zest of 1 orange
- salt and pepper
Method
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Step 1
Using a large sauté or, even better, a paella pan, fry the chicken pieces in olive oil until browned on both sides, then remove with a slotted spoon.
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Step 2
Fry the onions and garlic with the chilli, paprika and chorizo in the remaining oil for a few minutes. Scatter the rice into the pan and turn to coat with oil - adding a drizzle more if need be.
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Step 3
Return chicken pieces to the pan and pour in the wine. Cook over a medium heat until the wine has almost all been absorbed then pour over the chicken stock and fold in the olives and grilled red peppers - making sure that thighs and legs remain well covered during cooking.
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Step 4
Bring to a simmer, season and cook over a very low heat for 30-40 minutes without further stirring until the chicken joints are fully cooked and the rice tender.
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Step 5
Check seasoning and adjust if necessary then scatter with chopped parsley and grated orange zest immediately before serving with crisp salad leaves.
