Chicken Basque

"The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it!"
Servings:
4 people

Health Score

High
Medium
Low
7.1 / 10
Medium score

Glycemic Index

Index
46
Low
Load
23
High

Nutrition per serving:

Calories1356.83 kcal68%
Fat85.26 g122%
Carbs50.33 g19%
Sugars6.95 g8%
Protein86.16 g172%
Sodium1157.63 mg58%
Fiber4.86 g17%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
46
Low
Glycemic Load
23
High

Ingredients

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2-3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

Directions

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