Chicken Basque
Not sure if this is ‘official’. It’s how I make it.
You need: Enough chicken on the bone (i.e. not the breasts) for four, two red peppers, one large onion, three or four garlic cloves, a couple of chillis, a good length of chorizo, a handful of sundried tomatoes, a mug of basmati rice, chicken stock, white wine or cider.
Season the chicken pieces then brown them in a large, heavy frying pan. Put them skin side down first, then flip them over. When browned, transfer them to a plate.
Chop up the onion, pepper, chillis, garlic, sundried tomatoes, chorizo and add them to the pan you browned the chicken in (with extra oil if it looks a bit dry in there). Once they have some colour, add in the rice. Allow this to get nicely coated in oil, then cover it all with the chicken stock and white wine.
Put the chicken pieces back into the pan (skin-side up), cover it with tin foil and then put a lid on it, so it’s nicely sealed. Turn down the heat and leave for an hour, checking now and again that the rice isn’t too dry (if it is, add some stock).
After the hour’s up, you might want to bung the chicken in a really hot oven for ten minutes or so, to make the skin all crispy. Or not. This recipe should probably have oranges in as well, I think.
