CHICKEN BASQUE (POLLO A LA VASCA)

"The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot."

1 (3 1/2 lb / 1.75 kg) chicken, jointed into 8 pieces
2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
2 to 3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
5 oz (150 g) chorizo sausage, skinned and cut into 1/2 inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock
6 fl oz (170 ml) dry white wine
1 level tablespoon tomato purée
1/2 level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
1/2 large orange, peeled and cut into wedges
salt and freshly milled black pepper

You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 91/2 inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8 pint (41/2 litre) capacity.

Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips.

Likewise, peel the onion and slice into strips of approximately the same size.

The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into 1/2 inch (1 cm) pieces.

Now, heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.

Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour.

Next, stir in the rice and, when the grains have a good coating of oil, add the stock, wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite.

Alternatively cook in a pre-heated oven at gas mark 4, 350 degrees F (180C), for 1 hour.

Serves 4
Recipe adapted from the Delia Smith’s Summer Collection