Chicken Basque with Blaen-y-Nant Chorizo
|Chicken Basque ready for the oven|
My mother-in-law is an exceptionally good cook and every time we go to stay with them we are spoilt by an array of excellent meals. But occasionally my father-in-law takes over cooking duties and even though he does not have a wide range of dishes this recipe is one he conjures up and always goes down well.
Even though this dish has a long list of ingredients it is quite easy to put together and does not take long to prepare.
I have used free range chicken pieces but also a locally produced chorizo from Blaen-y-Nant Farm which is located in the Hearathog Hills just above where I live. The farm is home to the Howatson family business, where livestock is lovingly cared for by the family. The animals are then used to creat artisan cured meats ensuring full tractability, product provenance, low food miles and from experience superior taste.
8 pieces of Free Range chicken pieces
1 tbs Welsh Rapeseed Oil (Blodyn Aur)
1 red pepper
2 small onions
50g sun-dried tomatoes
3 garlic cloves chopped
200g Blaen-y-Nant chorizo sausage thinly sliced
220g brown balsamic rice
Either 300 ml of home made chicken stock or 1 Chicken stock cube dissolved in about 300 mls of water
1 tbs tomato puree
1 tsp Herbes de Provence
1 tsp paprika
40g black olives (optional)
1 orange cut into thin slices
pinch of salt and pepper to season
Add the oil to a large heavy duty casserole pan.
On a medium heat gently fry the onions and peppers for about 5 minutes.
Add the garlic, tomato puree, chorizo and sun dried tomatoes and fry for a further minute.
Add the uncooked rice.
Place the chicken on top of the rice.
Sprinkle the herbs and paprika onto the chicken, add pinch of salt and pepper to season.
Add the olives and oranges.
Pour the chicken stock over the chicken and rice. The stock should just about cover the chicken, if not add some more water.
|Chicken Basque ready to be served.|
You can either cook this on the hob on a medium heat for about an hour, check occasionally and if it is becoming to dry add some more water or place in the oven on 180C for about 1 hour then turn down to 170C for about 30 minutes. Again check after 1 hour that it isn't to dry, add about 100ml of water. When ready place in a bowl and goes well with some rustic bread.
|Served and ready to be eaten and enjoyed|
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