Posted on April 03, 2018 by Jenny Cromack
This week I can take no credit for the recipe. When I got home for Easter I was greeted with one of the best meals I have had in while. Not only did it taste lovely, but this chicken basque recipe allows you to decide how much protein you want to hit your protein goal each day and is ideal for a post workout feed…
Ingredients
- 3 to 4 breasts and 3 to 4 wings/thighs/legs
- brown basmati rice (225 ml) level in a glass measuring jug
- 350 ml chicken stock
- ½ large orange, cut into wedges
- 1 level teaspoon chopped fresh thyme
- 50g black olives (pitted if you prefer)
- salt and freshly milled black pepper
- 2 large red peppers
- 1 very large or 2 medium onions
- 2-3 tablespoons extra virgin olive oil
- 100 g chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- 50 g sun-dried tomatoes in oil
- 2 large cloves garlic, chopped
- 1 level tablespoon sun-dried tomato paste
- ½ level teaspoon hot paprika
Method
Start by seasoning the chicken joints well with salt and pepper.
Next, slice the red into strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into pieces.
Now heat 2 tablespoons olive oil in the casserole and, when it is hot, add the chicken pieces – two or three at a time – and brown them to a golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme.
Pour in the stock, add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid).
Finally, place the wedges of orange in among the chicken and scatter with the olives.
Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite.
Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.
We hope you enjoy this chicken basque recipe, it’s one of our firm favourites at motive8!