Pic of Chicken and chorizo in Basque style

Chicken and chorizo in Basque style

Show ingredients

Chicken

Chicken and chorizo in Basque style

Main Serves 6 1h 15 min
One pan cooking is always a joy and this one packs in all the flavour of the Basque region; olives, chorizo, paprika. It works a little like paella, with meat and rice cooking together in good stock. Nothing more is need for a hearty, spicy dinner.

Cook's notes

Just a small amount of cooking chorizo added to dishes such as this gives an immense amount of flavour and colour.

Ingredients

  • 1 medium chicken, jointed into 8 pieces
  • 2 tbsp olive oil
  • 1 large Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 small red chilli, seeded and finely sliced
  • 1 tsp smoked sweet paprika
  • 150g cooking chorizo, cut into 1cm slices
  • 300g calasparra or arborio rice
  • 200ml white wine
  • 750ml chicken stock
  • 2 tbsp black olives
  • 1 jar of roasted red peppers, drained and rinsed
  • 2 tbsp parsley, chopped
  • grated zest of 1 orange
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 1h
  • Step 1

    Using a large sauté or, even better, a paella pan, fry the chicken pieces in olive oil until browned on both sides, then remove with a slotted spoon.
  • Step 2

    Fry the onions and garlic with the chilli, paprika and chorizo in the remaining oil for a few minutes. Scatter the rice into the pan and turn to coat with oil - adding a drizzle more if need be.
  • Step 3

    Return chicken pieces to the pan and pour in the wine. Cook over a medium heat until the wine has almost all been absorbed then pour over the chicken stock and fold in the olives and grilled red peppers - making sure that thighs and legs remain well covered during cooking.
  • Step 4

    Bring to a simmer, season and cook over a very low heat for 30-40 minutes without further stirring until the chicken joints are fully cooked and the rice tender.
  • Step 5

    Check seasoning and adjust if necessary then scatter with chopped parsley and grated orange zest immediately before serving with crisp salad leaves.

You may also like…