Diced 2-3 Tbsp extra-virgin olive oil 5 oz (155.0 g),
chorizo sausage, cut into 1/2″ (1 cm) pieces Sun-dried tomatoes in olive oil
1 cup (250mL), basmati rice
10fl.oz (2275 mL), chicken stock
6fl.oz (170mL), dry white wine
1/2 large orange, cut to wedges
1 teaspoon chopped fresh thyme
2oz (50.0 oz) hot pepper salt and freshly ground peppers
How to make chicken basque
Season the chicken with salt & pepper. In a dutch oven, or brasier, heat 2 Tbsp olive oils and brown the pieces of chicken on both sides. Transfer them to a plate.
Allow the onions and peppers to soften, stirring occasionally. Cook until the chorizo is colored. Mix in the rice. Then, coat the grains with oil and add the tomato paste.
Add the stock and wine. Bring to a gentle simmer. Add the orange wedges, pepper, and chicken to the pan. Sprinkle with the olives. After this, Cover this pan with a tight-fitting cover and let it cook on low heat for fifty minutes to an hour or until the rice is done. You can also cook the rice in a preheated oven at 350°F (180°C) for approximately an hour.