Basque Chicken

8 fl oz virgin olive oil
2 small chickens, jointed
4 large tomatoes, skinned and chopped large
2 small green peppers, seeded and chopped large
2 small red peppers, seeded and chopped large
1 large Spanish onion
3 cloves garlic, peeled and sliced
1 tsp paprika
8 fl oz orange juice
8 black olives, unpitted
5 oz Serrano ham, sliced thinly
1 glass dry white wine
2 oz brown rice
sea salt and black pepper

Brown the chicken in the oil over a medium high flame and then add the onions, peppers, rice, paprika and garlic.

Add tomatoes, ham and fluids and then cover and casserole for 45 minutes in a high sided saucepan over a low flame until the meat is cooked and the rice is soft. The gravy should have a thick consistency.