Embrace the flavours of the Basque region with this easy recipe. Smokey paprika flakes and piquillo pimientos add a well-balanced heat to this comforting dish.

Serves 6

3 Tbsp extra virgin olive oil (EVO)
4 chicken thighs, bone in
4 chicken drumsticks
Salt and freshly ground black pepper
1½ red onions, chopped
200g Alejandro picante chorizo collar, sliced
2 garlic cloves, chopped
2 tsp Pons hot paprika flakes
1½ cups Calasparra rice
150ml white wine
½ 185g jar Salvagno pitted olives in oil
½ 220g jar El Navarrico sliced pimientos
1 small sprig rosemary, leaves stripped
1 orange, zested
3½ cups chicken stock
Handful Italian parsley or coriander, to serve

Preheat the oven to 180°C.

Heat 2 Tbsp of EVO in a large ovenproof casserole dish over a moderate heat. Season the chicken and add to the pan to brown on all sides. Remove and set aside. Add remaining EVO, onion, chorizo, garlic and paprika flakes and sauté until the onion is beginning to go translucent. Add the rice to toast for 5 minutes. Add the wine and let it bubble before adding the olives, pimientos, rosemary, orange zest and chicken stock.

Return the chicken to the dish, cover and bake for 40 minutes or until the chicken is cooked through.

Garnish with parsley or coriander and top with extra paprika flakes.

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