4 each free-range or organic chicken drumsticks and thighs, bone in, skin on
3 tablespoons olive oil
1 each red and green capsicum, thinly sliced
1 red onion, thinly sliced
3 cloves garlic, crushed
1 spicy chorizo sausage, sliced
1 teaspoon sweet smoked paprika
2 tablespoons tomato paste
1 cup basmati rice, washed and drained
½ cup white wine
1 cup chicken stock
finely grated zest of ½ an orange
juice of 1 orange
½ teaspoon sea salt
½ cup black or green olives
1 tablespoon chopped flat-leaf parsley
28 cm x 6 cm deep cazuela or a 10 cup capacity cast iron casserole
Preheat the oven to 180°C.
Heat the olive oil in the cazuela or casserole. Season the chicken pieces and cook on all sides until golden. Remove and set aside.
Add the capsicums, red onion, garlic, chorizo and paprika, season and sauté for 20 minutes. Add the tomato paste and cook for 1 minute. Stir in the rice then pour in the wine, stock, orange zest and juice and the salt. Place the chicken on top of the rice along with any juices and the olives. Bring to the boil, cover tightly and bake for 40 minutes.
To serve: Scatter with the flat-leaf parsley and serve immediately.
Cooks tip: A cazuela is a traditional Spanish cooking vessel made from terracotta. They are available from specialty food and homewares stores.
Menu: Serve with a Pedro Ximenez and Raisin Ice Cream to finish.