Mediteranean Chicken One Pot

Adapted from Delia's Chicken Basque recipe, this has become a firm favourite. I always love a one pot for convenience in the week, but the lovely flavours make this taste like more of a weekend treat! 

Ingredients 

(Serves 4)

4 whole chicken legs 

3 peppers, one red, one yellow, one green, cut into quarters 

2 onions, quartered and broken up

150g sliced chorizo 

50g sundried tomatoes in oil

3 cloves garlic, crushed

50g black olives 

1 orange, thinly sliced

Easy cook rice measured to 225ml in a measuring jug 

1 tsp hot paprika

1 tsp chopped fresh thyme 

1 tbsp sundried tomato paste 

275ml chicken stock

175ml white wine 

2 tbsp olive oil 

Salt and pepper 

Method

1. Preheat the oven to 180 degrees

2. Season the chicken with a little salt and pepper then place skin side down in a hot, ovenproof pan with a little olive oil in the bottom. Fry until the skin becomes crisp and brown then turn to seal all over. Remove from the pan and set aside for later.

3. Add a little more oil to the pan and fry the onions and peppers for a few minutes until the onions soften and the peppers begin to char a little. Add the garlic and fry for a couple of minutes more. 

4. Add the paprika, chorizo and sundried tomatoes to the pan and stir for a couple of minutes until the chorizo releases some of it's fat and colour. Pour in the wine and stir to deglaze the bottom of the pan and cook off the alcohol.

5. Add the rice to the pan, followed by the stock, tomato purée, thyme, olives and a little salt and pepper to season, stir everything together and bring up to a gentle boil.

6. Place the chicken skin side up back in the pan on top of the rice, then lay the slices of orange on top. Place a lid on the pan or cover it in foil, and pop it in the oven for 1 hour.

7. Remove from the oven, check the chicken is cooked through and serve.