Spanish Chicken Pot by Wendy Gudgeon A tasty all-in-one recipe. Serves 4


Ingredients:


1 x 1.75 kg chicken 2 large red peppers 2 medium onions 50 g. sun-dried tomatoes 3 tblspns olive oil 2 cloves of garlic 150 g. chorizo 225 ml basmati rice


275 ml chicken stock 180 ml dry white wine 1 tblspn tomato puree ½ tspn hot paprika 1 tspn. mixed dried herbs 50 g. pitted black olives ½ large orange Salt and freshly milled black pepper


Method: • Cut the chicken into 8 pieces and season with salt and pepper. • • •


Drain the sun-dried tomatoes and cut into 1 cm. pieces


• Gently brown the chicken pieces in a large casserole with the olive oil. Remove and drain. • Add the onions and peppers to the pan and stir fry until lightly browned. • Add the peeled, chopped garlic, peeled and sliced chorizo,and sun-dried tomatoes. Cook for another 2 minutes.


• Add the rice and stir until coated, then add the stock, wine, tomato puree and paprika. • When simmering add the chicken on top, sprinkle over the herbs, olives and orange cut into wedges. Cover with a tight fitting lid.


• Place in the oven 180C/Gas 4 and cook for an hour. Serve immediately. 30 To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


Wendy Gudgeon Tel: 01786 824 487 wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


Remove the seeds from the red peppers and cut each one lengthwise into 12 strips. Peel the onions and slice to a similar size.


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