Look at what's cookin

My adventure's in feeding my family

Seville Chicken April 24, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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

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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.

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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.

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Add the red and yellow peppers and fry, stirring occasionally, until slightly softened.

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Add the sausage, stir-fry for a few minutes.

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Then sprinkle in the almonds and rice.

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Cook for 1-2 minutes. Pour in the chicken stock, tomatoes and wine and then add the orange strip and thyme. Season well.

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Bring to simmering point, stirring, then return the chicken pieces to the pan.

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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.

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