Basque chicken
very easy
90 mins
90 mins
Ingredients
- 75 g dried tomatoes in oil (glass)
- 200 g Chorizo (Spanish pepper sausage)
- 3 Sweet peppers (red and light green)
- 2 Onions
- 2 Garlic cloves
- 1 small bunch of thyme
- 1 (approx. 1.5 kg; possibly have the butcher cut into 8 pieces) Organic farmer chicken
- 7-10 Tbsp salt, pepper
- 2 TABLESPOONS Olive oil
- 300 g Rice
- 3 TABLESPOONS Tomato paste
- 1 TEASPOON Piment d'Espelette (Basque chilli powder; alternatively 1⁄2 TL chilli powder)
- 50 g black olives
Directions
- 1
Drain the dried tomatoes and collect the tomato oil. Peel the skin from the sausage, cut the sausage into thin slices. Clean, wash and roughly dice the peppers. Peel and finely dice onions and garlic.
- 2
Wash the thyme, shake dry and remove the leaves.
- 3
Possibly cut the chicken into 8 pieces. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a large frying pan. Fry the chicken parts in it until golden brown all around, take them out.
- 4
Crisply fry the sausage in hot frying fat and remove.
- 5
1 1⁄2 Boil up 1 1⁄2 l of water. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 3-4 tbsp. tomato oil in hot frying fat. Sauté peppers, onions and garlic. Add rice and sauté.
- 6
Stir in the tomato paste, sweat briefly. Stir in pimento. Deglaze with the boiling water, season with 1 teaspoon salt and pepper. Spread tomatoes, sausage, thyme, olives and the meat on the rice.
- 7
Roast in the hot oven on the lowest shelf for 45-60 minutes, stirring no more until the rice is cooked and has absorbed the liquid. Arrange.
Nutrition Facts
700 kcal
44 g
33 g
51 g
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