Chicken Basque

Name: Chicken Basque
Cuisine: Fusion
Ingredients: chicken; salt and black pepper; sweet red bell peppers; onions; sundried tomatoes; olive oil; garlic cloves; chorizo sausage; basmati rice; chicken broth; white wine; tomato paste; paprika; herbs; black olives; oranges

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
3 ½	pounds	chicken cut into pieces
1	x	salt and black pepper	*
2	large	sweet red bell peppers
2	medium	onions
2	ounces	sundried tomatoes oil-packed
3	tablespoons	olive oil
2	large	garlic cloves chopped	*
5	ounces	chorizo sausage cut in 1/2 inch slices
1	cup	basmati rice brown
1 ½	cups	chicken broth
¾	cup	white wine dry	*
1	tablespoon	tomato paste
½	teaspoon	paprika hot
1	teaspoon	herbs fresh, chopped	*
½	cup	black olives pitted, halved	*
½	large	oranges cut into 1/2 inch wedges, peel on

Ingredients

Amount	Measure	Ingredient	Features
1.6	kg	chicken cut into pieces
1	x	salt and black pepper	*
2	large	sweet red bell peppers
2	medium	onions
57.8	ml/g	sundried tomatoes oil-packed
45	ml	olive oil
2	large	garlic cloves chopped	*
144.5	ml/g	chorizo sausage cut in 1/2 inch slices
237	ml	basmati rice brown
355	ml	chicken broth
177	ml	white wine dry	*
15	ml	tomato paste
2.5	ml	paprika hot
5	ml	herbs fresh, chopped	*
118	ml	black olives pitted, halved	*
0.5	large	oranges cut into 1/2 inch wedges, peel on

Directions

Start off by seasoning the chicken pieces 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 paper towels and then cut into ½ inch pieces.

Heat 2 T. olive oil in the casserole, and when it is fairly hot, add the chicken pieces - 2 or 3 at a time - and brown them to a nutty golden color on both sides.

As they brown, remove them to a plate lines with paper towels, using a slotted 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 timt 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 color.

Next, stir in the rice, and when the grains have a good coating of oil, add the stock, wine, tomato paste, and paprika.

As soon as everything has reached a simmer, 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 to 1 hour, or until the rice is cooked but still retains a little bite.

Alternatively, cook in a preheated oven at 350℉ (180℃) F for 1 hour.