Friday, 22 January 2010

Chicken in a bra (Chicken Basque)

Amy always calls this 'chicken in a bra'. I remember this being something my mum would make for special occasions and is probably the first time I ever tasted chorizo. She was forward thinking my mum :)

Adjust the amount of chicken and rice depending on how many folks you're feeding.

Chicken breasts
Chorizo sausage, about a forefinger's worth each
1 large white onion
garlic - a healthy squeeze of paste or about 3-4 cloves
tomato puree - a good dollop
1 teaspoon sweet smoked paprika
2 red bell peppers
sun dried tomatoes - probably allow about 3-4 each, just see what quantity you get
risotto rice
chicken stock and white wine

Start by gently sauteeing the chorizo in a smear of oil so it releases some of its fat and oil. Then add the onions, peppers, and garlic and allow to sweat gently until the vegetables are getting a bit soft.

Add the cubed chicken and allow it to seal.

Add the smoked paprika, tomato puree and chopped sundried tomatoes. Let it all sit and cook down together for at least ten or fifteen minutes.

Then go with the rice - allow about 70g per person and first add the wine so the alcohol cooks off, then barely cover the rice with stock and stir well. Put the lid on and keep revisiting to check if it needs more liquid. LOW HEAT at this point obviously :)

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