Chicken Basquaise

What you need

Ingredients

Measured for 9 servings.

• 1500 gChicken
• 25 gButter
• 90 mlOlive Oil
• 240 gRed Onions
• 420 gRed Pepper
• 130 gChorizo
• 8 pcs (approx. 64 g)Sun-Dried Tomatoes
• 30 gGarlic
• 300 gBasmati Rice
• 20 gTomato Puree
• 1 gPaprika
• 4 pcs (approx. 0.8 g)Bay Leaves

Make it

Method

1. 01

   Dice 240 g red onions and 420 g red peppers; slice 130 g chorizo, eight sun-dried tomatoes and 30 g garlic. Keep the 1.5 kg raw chicken separate from ready-to-eat ingredients. Rinse the measured 300 g basmati rice and drain.

2. 02

   Warm the measured 25 g butter and about half the 90 ml olive oil in a deep lidded pan. Brown the chicken in batches, then remove it to a clean plate. Add the remaining oil, soften onions and peppers for about 8–10 minutes, then stir in chorizo, garlic, sun-dried tomatoes, 20 g tomato purée, 1 g paprika and four bay leaves.

3. 03

   Return the chicken and add roughly 250 ml water for a light braising sauce; water is not a counted calorie ingredient. Cover and simmer gently for about 25–35 minutes, until the thickest chicken piece reaches 74°C. Meanwhile cook the rice separately with enough water for its variety, about 12–15 minutes for basmati, then rest covered.

4. 04

   Remove the bay leaves. Divide chicken, pepper sauce and all the cooked rice evenly into nine portions. Chorizo commonly contains pork, so this exact ingredient list is not a halal variant.