Basque chicken

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the tomatoes in a sieve, drain and collect the oil (3-4 tablespoons). Wash the thyme, shake dry. Except for something to garnish, pluck off leaves and chop. Peel onion and garlic and chop finely. Clean, wash and roughly dice the bell peppers. Halve the sausage lengthwise and cut into thin slices

2. 2

   Wash the chicken, dab dry and cut into 8 parts (2 wings, 2 upper legs, 2 lower legs, 2 breasts) Heat the oil in a frying pan. Fry the meat for 4-5 minutes, turning it over, and take it out. Put slices of sausage into hot frying fat, turn the meat and leave it crispy for 2-3 minutes, take it out

3. 3

   Add the tomato oil you have collected to the hot frying fat and heat it up. Fry paprika, rice, onion and garlic in it until transparent, season with 1 teaspoon salt. Dust with paprika powder and sweat it on. Pour approx. 1 1/2 litre of boiling water from the kettle, add tomato paste and bring to the boil

4. 4

   Spread meat, olives, tomatoes and sausage on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower shelf for 45-60 minutes (do not stir) until the rice is cooked and the liquid is absorbed. Take the roaster out of the oven, cover and let it rest for about 8 minutes, garnish with remaining thyme

5. 5

   With 6 people:

Nutrition Facts

KCAL
710 kcal

CARBS
43 g

FATS
38 g

PROTEINS
49 g