Friday, 6 March 2009

Non-Chicken Basque


  • 6 small chicken breasts or quorn fillets

  • 2 tbsp olive oil

  • 2 red peppers, sliced

  • 2 onions, chopped

  • 50g sun-dried tomatoes, sliced

  • 2 cloves garlic, finely chopped

  • 150g chorizo sausage or vegetarian frankfurters

  • 225ml brown basmati rice (measure it in a measuring jug)

  • 275ml chicken or vegetable stock

  • 170ml dry white wine

  • 1 tbsp tomato puree

  • 1 tsp paprika

  • 1 tsp dried basil

  • 50g black olives, chopped in half

  • 1 large orange, cut into wedges


  1. Fry the chicken/quorn in the olive oil until it's brown on all sides using a medium heat. Use a big deep pan as everything will end up in the pan.

  2. Remove the chicken/quorn from the pan and add a bit more oil.

  3. Add the onions, peppers, tomatoes and garlic. Fry for 5 minutes until the onion starts to soften.

  4. Add the rice and stir it around to get it well coated with the oil and flavours.

  5. Add the stock, wine, tomato puree and paprika and stir well.

  6. Place the chicken/quorn back in the pan and push it down slightly into the rice and liquid mixture.

  7. Sprinkle the basil, olives and orange wedges over the top of the chicken.

  8. Place a lid on the pan and cook on a low heat for an hour.

  9. Halfway through the cooking check that there is still some liquid left. If not then add a bit more wine.

Serves 3 to 4.

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