1.Season chicken joints well. Slice peppers in half and remove seeds,
then slice each half into 6 strips. Slice onion into similar sized
strips.
2.Drain sun dried tomatoes and cut into ½" pieces.
3.Heat 2 tbsps olive oil in a large flameproof casserole dish and when
it is fairly hot add the chicken and brown until nutty golden on both
sides. Remove to a plate linned with kitchen paper.
4.Add garlic, chorizo and tomatoes and toss for 1-2 mins. Stir in the
rice and when the grains are well coated add stock, wine, tomato puree
and paprika. Bring to a simmer.
5.Reduce heat and place chicken gently on top of everything. Sprinkle
over herbs, olives, and onions.
Cover and cook over a very low heat for
50 mins - 1 hour, until rice is cooked, (or cook in oven 180 C gas 4 for
1 hour).
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