Chicken with Olives and Peppers
Ingredients
- Ingredients
- 1 chicken (oven-ready, 1.4 kg)
- salt
- freshly ground peppers
- noble sweet ground paprika
- 2 red Bell pepper
- 50 grams sun-dried Tomatoes (in oil)
- 2 shallots
- 2 garlic cloves
- 100 grams Chorizo
- 2 Tbsps olive oil
- 200 grams Long grain rice
- 1 Tbsp Tomato paste
- 180 milliliters dry white wine
- 300 milliliters Chicken broth
- 1 Tbsp freshly chopped Lemon thyme
- 80 grams black, pitted Olives
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken, pat dry and cut into 8 pieces, season with salt and pepper.
Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut the peppers into bite-size pieces. Drain the tomatoes and cut into strips. Peel the shallots and garlic and chop finely. Peel the sausage and cut into small cubes.
Heat the oil in a large ovenproof skillet and saute the sausage until crispy, remove with a slotted spoon or skimmer and drain on paper towels. Brown the chicken pieces in the pan drippings until golden brown, remove and set aside.
Add the shallots and garlic to the pan and saute until translucent. Add the bell pepper and the rice and sauté briefly. Stir in the tomato paste and deglaze with the wine. Add the tomato, broth, sausage and thyme, season with salt and pepper and simmer 2-3 minutes. Nestle the chicken pieces into the rice, sprinkle with olives, cover and place in the oven. Stir occasionally until the chicken is cooked through, 45-50 minutes . Uncover and simmer 10 minutes.
Season again and serve immediately.
