Another recipe from “Rice & Risotto: Cooking with the world’s best-loved grain.” I really enjoyed this one but the hubs was not a big fan. Too many peppers and onions for him. I found it to be a bit liquidy at the end even though the rice was cooked. I enjoyed the flavor a lot but the skin of the chicken got gross at the end!
- 1 orange
- 6 chicken thighs
- Plain flour, seasoned with salt and pepper
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red pepper, seeded and sliced
- 1 yellow pepper, seeded and sliced
- 4 oz chorizo (I used linguica)
- ½ cup flaked almonds
- 1 generous cup brown basmati rice
- 2 ½ cups chicken stock
- 14 on can diced tomatoes
- 1 cup white wine
- Generous pinch of dried thyme
- Salt and pepper
- Thyme to garnish
Slice a thin piece of the peel from the orange and set aside. Peel the orange, then cut it into segments, working over a bowl to catch the juice.
Heat the oil in a large frying pan. Dust the chicken thighs with seasoned flour. Fry the chicken pieces on both sides until nicely brown. Transfer to a plate.
Add the onion and garlic to the pan and fry for 4-5 minutes until the onion begins to brown.
Add the red and yellow peppers and fry, stirring occasionally, until slightly softened.
Add the sausage, stir-fry for a few minutes.
Then sprinkle in the almonds and rice.
Cook for 1-2 minutes. Pour in the chicken stock, tomatoes and wine and then add the orange strip and thyme. Season well.
Bring to simmering point, stirring, then return the chicken pieces to the pan.
Cover tightly and cook over a very low heat for 1-1.5 hours until the rice and chicken are tender.
Serve with the orange segments and thyme.