European 40 min

Chicken Basquaise

Name: Chicken Basquaise
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 1.5kg Chicken; 25g Butter; 6 tblsp Olive Oil; 2 sliced Red Onions; 3 Large Red Pepper; 130g Chorizo; 8 Sun-Dried Tomatoes; 6 cloves sliced Garlic; 300g Basmati Rice; drizzle Tomato Puree; ½ tsp Paprika; 4 Bay Leaves; Handful Thyme; 350ml Chicken Stock; 180g Dry White Wine; 2 Lemons; 100g Black Olives; to serve Salt; to serve Pepper

meatchicken

Ingredientsfor 2

2200

Cal

150g

Protein

250g

Carbs

90g

Fat

11.5kg Chicken
225g Butter
36 tblsp Olive Oil
42 sliced Red Onions
53 Large Red Pepper
6130g Chorizo
78 Sun-Dried Tomatoes
86 cloves sliced Garlic
9300g Basmati Rice
10drizzle Tomato Puree
11½ tsp Paprika
124 Bay Leaves
13Handful Thyme
14350ml Chicken Stock
15180g Dry White Wine
162 Lemons
17100g Black Olives
18to serve Salt
19to serve Pepper

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Instructions

1
Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
2
Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.
3
Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.
4
Cover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.