This delicious dish was featured in my food memories in the ‘Nibbling…’ series. It’s perfect for scaling up to feed a bigger party and being cooked in one pot it means less washing up at the end of the night – win!
This recipe was given to me as a photocopy of a photocopy, so I have no idea where it has come from, so if you recognise it please let me know so that I can give the cook credit.
Approx. 650g chicken breasts, legs, and thighs (you’re preference) – enough for 4 people
2 red peppers
50g sun-dried tomatoes
2-3 tbsp olive oil
2 garlic cloves, chopped
150g chorizo, skinned and chopped into 1cm slices
225ml brown rice
300ml chicken stock
170ml dry white wine
1 tbsp tomato puree
½ tsp smoked paprika
1 tsp dried mixed herbs
50g pitted black or green olives, halved
½ orange, peeled and cut into wedges
Optional: parmesan, basil, extra olives, jarred roasted red peppers to garnish
Season the chicken with salt and pepper.
Slice the red peppers in half and remove the seeds and pith. Slice each half into 6 strips.
Peel the onion and slice into strips of the same size.
Cut the dried sun-dried tomatoes into 1cm pieces.
Heat 2 tbsp oil in a casserole dish on the hob on a medium heat and, when hot, add the chicken pieces and brown them until they are a golden colour on both sides.
Remove the chicken to a plate lined with kitchen paper.
Add more oil and turn up the heat slightly higher than medium.
Add the onion and pepper, tossing for 5 minutes.
Add the garlic, chorizo and sundried tomatoes and toss until the garlic is golden.
Stir in the rice. Add the stock, wine, tomato puree and paprika.
Once it’s simmering, turn the heat down to medium-low and place the chicken on top. Scatter in the olives and orange on top.
Cover and simmer for 50 minutes – 1 hour until the rice is cooked. If it starts to dry out, add more stock or wine to loosen it up until the rice is cooked.
Serve garnished with a sprinkle of parmesan, a basil leaf or two, or a piece of roasted red pepper. Enjoy!