ONE POT CHICKEN BASQUE

70 mins
Serves 1
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Directions

  1. 1Season 6 chicken thighs (skin on, bone in) with salt, and sear in La Española Cooking Olive Oil until golden. Remove from the pan and set aside.
  2. 2Season 6 chicken thighs (skin on, bone in) with salt, and sear in La Española Cooking Olive Oil until golden. Remove from the pan and set aside.
  3. 3Season 6 chicken thighs (skin on, bone in) with salt, and sear in La Española Cooking Olive Oil until golden. Remove from the pan and set aside.
  4. 4In the same pan, soften one large sliced onion and 3 sliced red peppers.
  5. 5In the same pan, soften one large sliced onion and 3 sliced red peppers.
  6. 6In the same pan, soften one large sliced onion and 3 sliced red peppers.
  7. 7Add 100g sun dried tomatoes, 150g sliced cooking chorizo, and 4 sliced garlic cloves. Cook gently until oil has released from the chorizo.
  8. 8Add 100g sun dried tomatoes, 150g sliced cooking chorizo, and 4 sliced garlic cloves. Cook gently until oil has released from the chorizo.
  9. 9Add 100g sun dried tomatoes, 150g sliced cooking chorizo, and 4 sliced garlic cloves. Cook gently until oil has released from the chorizo.
  10. 10Add white basmati rice (pour rice into a measuring cup up to the 350ml mark), and stir to coat in oil.
  11. 11Add white basmati rice (pour rice into a measuring cup up to the 350ml mark), and stir to coat in oil.
  12. 12Add white basmati rice (pour rice into a measuring cup up to the 350ml mark), and stir to coat in oil.
  13. 13Add 2 tbsp tomato paste, 2 tbsp hot paprika, and a pinch of fresh thyme.
  14. 14Add 2 tbsp tomato paste, 2 tbsp hot paprika, and a pinch of fresh thyme.
  15. 15Add 2 tbsp tomato paste, 2 tbsp hot paprika, and a pinch of fresh thyme.
  16. 16Deglaze with 250ml white wine and let bubble for a minute.
  17. 17Deglaze with 250ml white wine and let bubble for a minute.
  18. 18Deglaze with 250ml white wine and let bubble for a minute.
  19. 19Add 410ml good quality chicken stock, salt, and pepper.
  20. 20Add 410ml good quality chicken stock, salt, and pepper.
  21. 21Add 410ml good quality chicken stock, salt, and pepper.
  22. 22Top with chicken thighs, slices of fresh orange, and black olives. Bring to a boil.
  23. 23Top with chicken thighs, slices of fresh orange, and black olives. Bring to a boil.
  24. 24Top with chicken thighs, slices of fresh orange, and black olives. Bring to a boil.
  25. 25Cover with a lid and place in a 180C oven for 1 hour.
  26. 26Cover with a lid and place in a 180C oven for 1 hour.
  27. 27Cover with a lid and place in a 180C oven for 1 hour.
  28. 28Remove from the oven and let sit for 10 minutes.
  29. 29Remove from the oven and let sit for 10 minutes.
  30. 30Remove from the oven and let sit for 10 minutes.
  31. 31Finish with a generous drizzle of La Española Squeezy Chilli Oil.
  32. 32Finish with a generous drizzle of La Española Squeezy Chilli Oil.
  33. 33Finish with a generous drizzle of La Española Squeezy Chilli Oil.

Ingredients

  • 6 chicken thighs (skin on, bone in)
  • 6 chicken thighs (skin on, bone in)
  • 6 chicken thighs (skin on, bone in)
  • salt
  • salt
  • salt
  • La Española Cooking Olive Oil
  • La Española Cooking Olive Oil
  • La Española Cooking Olive Oil
  • 1 large sliced onion
  • 1 large sliced onion
  • 1 large sliced onion
  • 3 sliced red peppers
  • 3 sliced red peppers
  • 3 sliced red peppers
  • 100 g sun dried tomatoes
  • 100 g sun dried tomatoes
  • 100 g sun dried tomatoes
  • 150 g sliced cooking chorizo
  • 150 g sliced cooking chorizo
  • 150 g sliced cooking chorizo
  • 4 sliced garlic cloves
  • 4 sliced garlic cloves
  • 4 sliced garlic cloves
  • 350 ml white basmati rice
  • 350 ml white basmati rice
  • 350 ml white basmati rice
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp hot paprika
  • 2 tbsp hot paprika
  • 2 tbsp hot paprika
  • 1 pinch fresh thyme
  • 1 pinch fresh thyme
  • 1 pinch fresh thyme
  • 250 ml white wine
  • 250 ml white wine
  • 250 ml white wine
  • 410 ml good quality chicken stock
  • 410 ml good quality chicken stock
  • 410 ml good quality chicken stock
  • pepper
  • pepper
  • pepper
  • slices fresh orange
  • slices fresh orange
  • slices fresh orange
  • black olives
  • black olives
  • black olives
  • La Española Squeezy Chilli Oil
  • La Española Squeezy Chilli Oil
  • La Española Squeezy Chilli Oil

Equipment

large pot with a lidmeasuring cupoven

Tips

  • Let the dish sit for 10 minutes after removing from the oven.
  • Finish with a generous drizzle of La Española Squeezy Chilli Oil.