This is one of the most popular meals at the fire station and was inspired by the food in the Basque country (Basque Euskal Herria), and is the name given to the home of the Basque people in the Western Pyrenees that spans the border between France and Spain on the Atlantic coast.

INGREDIENTS

SERVES 6

• Olive oil retained from sundried tomatoes
• 6 Chicken Quarters
• Tumeric
• Paprica
• Salt and Black pepper
• 2 Large Onions cut into approx. 1″ pieces
• 2 Red Peppers cut into approx. 1″ pieces
• 4 Cloves Garlic or 2 TSP minced garlic puree
• 1 Jar of sundried tomatoes
• 180gr sliced chorizo
• 10 FL Ounces white long grain rice
• 8 FL Ounces white wine + 12 FL Ounces chicken stock
• 1 TBSP Tomato Puree
• 1/2 Jar Pitted black olives
• 2 Large Oranges Quartered

METHOD

Place the chicken pieces in an oven proof dish then sprinkle a heaped TBSP of turmeric, paprika, salt and pepper over the chicken pieces along with a drizzle of the olive oil from the sundried tomatoes and rub all over and underneath the skin. Place in an oven pre heated to 180C for 50 minutes or until golden, remove the chicken from the dish retaining the liquid and oil at the bottom.

Pour the rest of the olive oil from the sundried tomatoes into an oven proof casserole dish and fry the onions and peppers on high to blacken the edges slightly then turn the heat down to medium low. Add the garlic sundried tomatoes (HALVED) and the chorizo and cook for a few minutes until the chorizo starts to release its colour then turn the heat up to medium high and add the rice ensuring to coat every grain with the oil.

Add the white wine and cook for 1 minute then add the stock, 1 TBSP tomato puree and the liquid retained from the cooking dish earlier then place the chicken pieces on top, the orange segments between the chicken pieces and sprinkle around the olives (HALVED), place the top on and bake  at 180C for 45 minutes or until the rice is soft.

Serving tip

Before plating up , remove the chicken pieces and turn the rice over a few times to incorporate the flavours and colour from the bottom of the casserole dish.