Ingredients

• 3 1/2 lbs chicken, jointed
• 2 large red peppers
• 2 medium onions
• 2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained
• 2 -3 tablespoons olive oil
• 2 -3 garlic cloves, chopped
• 4 ounces chorizo sausages, cut into 1cm chunks
• 8 fluid ounces brown basmati rice
• 1/2 pint chicken stock, better if made freshly from giblets etc
• 6 fluid ounces dry white wine, good excuse open a bottle
• 1 tablespoon tomato puree
• 1/4 teaspoon cayenne pepper
• 1 teaspoon herbes de provence
• 2 ounces stoned black olives, halved
• 1/2 large orange, split into wedges

Instructions

1. Joint chicken and season well ( you can use just chicken breasts if you feel flush ).

2. Cut the onion and red pepper ( remove pith etc.) into strips the same size.

3. Drain / dry and cut sun dried tomatoes into 1cm pieces.

4. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.

5. Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).

6. Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.

7. Add rice - stir until grains have been coated in the oil.

8. Add the stock, wine, tomato puree and cayenne pepper.

9. Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.

10. This meal can be prepared in advance up to Stage 9.