Chicken with Chorizo, Olives and Rice

It's that busy time of year! The silly season of end of year assessments. Unlike other (lucky students), my degree rolls on over the festive period. My aim this year is to cram my little head as much as I can in December so I can let loose over Xmas and New Year before finishing up my exams while nursing a post-party migraine.

Last night I finally took my head out of the books and into the kitchen because it's time for a decent meal. As convenient and sinfully yummy as they are, there's only so much instant noodles my stomach can handle. Mr S. (who's not inclined to cooking his own dinner...*cue frown*...) is at his wits end. I guess it's getting dire when he runs out of canned baked beans and starts feasting on cereal or toast for dinner.

With my head buried in my books and the return of cold, rainy weather, I'm screaming out for comfort food and there's nothing more comforting to me than rice. For those who know me it's a no brainer that I tend to cook a lot of Spanish fare. Plus there's a new piece of cast iron cookware that I've been dying to use!

Chicken with Chorizo, Olives and Rice

Ingredients (serves 4)

4 each chicken drumsticks and thighs - bone in, skin on (I only used 2 each because my chicken pieces were quite large)
3 Tbl olive oil
1 large red capsicum (you can use green instead or both if you wish)
1 red onion -thinly sliced
3 cloves garlic - crushed
1 spicy chorizo sliced
1 tsp sweet smoked paprika
2 Tbl tomato paste

1 C basmati rice - washed and well drained (any fragrant long-grain rice will do)
1/2 C white wine
1 C chicken stock
finely grated zest of 1/2 an orange
juice of 1 orange
1/2 tsp sea salt

1/2 C whole black or green olives pitted
A handful of chopped flat-leaf parsley

28cm x 6cm deep *cazuela* or a 10 C capacity cast iron casserole dish

Method

Preheat oven 180°C

Heat olive oil in cazuela or casserole. Season the chicken pieces and cook on all sides until golden. Remove and set aside.

Add capsicums, red onion, garlic, chorizo and paprika, season and sauté for 10-15 minutes.

Add tomato paste and cook for a further minute.

Stir in the rice, then pour in the wine, stock, orange juice, zest and the salt.

Place the chicken on top along with any resting juices and scatter olives.

Bring to the boil, cover tightly and bake for 40 minutes.

When done remove from oven and rest for about 5 minutes to let the rice absorb the remaining liquid.

Scatter with flat-leaf parsley and serve immediately.

*A cazuela is a traditional Spanish terracotta cooking vessel.*

This recipe was adapted from Issue #20, 2008 of 'Dish' magazine.