Chicken with Chorizo, Olives and Rice
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Chicken with Chorizo, Olives and Rice
Yield: 4 servings
-
4
each of chicken drumsticks and thighs - bone in, skin on
- 3
- 1
- 1
- 3
- 1
- 1
- 2
-
1
C basmati rice - washed and well drained
- ½
- 1
-
finely grated zest of ½ an orange
- ½
-
½
C whole black or green olives pitted
-
A handful of chopped flat-leaf parsley
-
28cm x 6cm deep *cazuela* or a 10 C capacity cast iron casserole dish
Preheat oven 180°C
Heat olive oil in cazuela or cast iron casserole dish. Season the chicken pieces and cook on all sides until golden. Remove and set aside.
Add capsicums, red onion, garlic, chorizo and paprika, season and sauté for 10–15 minutes.
Add tomato paste and cook for a further minute.
Stir in the rice, then pour in the wine, stock, orange juice, zest and the salt.
Place the chicken on top along with any resting juices and scatter olives.
Bring to the boil, cover tightly and bake for 40 minutes.
When done remove from oven and rest for about 5 minutes to let the rice absorb the remaining liquid.
Scatter with flat-leaf parsley and serve immediately.
A cazuela is a traditional Spanish terracotta cooking vessel.
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