John White Rice and Chicken

 

Ingredients

4 chicken thights cut into 8 pieces, sprinkled with salt & pepper

2 chicken breasts cut into 8 pieces, sprinkled with salt & pepper

6 large red peppers, deseeded and cut into strips
6 medium onions peeled & diced
I cup sun dried tomatoes in oil, drained & cut into pieces
1 chorizo sausage (or any spicy sausage) diced thickly
9 tbsp olive oil
6 cloves garlic, chopped finely
3 cups basmati rice
6 cups chicken stock (canned broth)
2 cups dry white wine * can substitute broth; diluted lemon juice or vinegar to reduce acidity
3 tbsp or 1 small can tomato paste
1 ½ tsp paprika
1 tbsp. dried or fresh Italian seasoning (basil, oregano, parsley)
1 can pitted black olives (roughly 400 grams)
2 large oranges, peeled & cut into wedges
Salt & pepper to taste

Preparation

In a large pot fry the chicken pieces in 2 tbsp oil over medium high heat until golden brown, remove from pot & set aside. Add more oil to the pot and fry the onion and pepper over medium low heat stirring often for 5 minutes. Add the garlic, sun dried tomato, and sausage; and fry stirring constantly for 3 minutes. Stir in the rice and cook for 2 minutes. Add chicken stock, wine, tomato paste & paprika, taste for salt & pepper before bringing to a boil. Turn heat to low and places chicken pieces on top of rice. Add Italian seasoning, orange wedges and olives. Cover pot tightly and let simmer over lowest heat for 45 minutes or until all liquid is absorbed. Turn off stove and let stand for 10 minutes before serving. * Add more liquid if you omit the white wine.

Serves 6-8. * If you substitute the white wine with white balsamic vinegar or rice vinegar, etc. reduce acid by 2/3 and add additional water to equal the amount of liquid. 

(Recipe & photo credits: One Pot Caribbean Cook Book by Peter & Chris Laurie)