Description
Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until ...
Instructions
Preheat the oven to 180°C/Gas mark 4
Have the chicken joints ready to cook
Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan
Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go
Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done
Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned
Add the rest of the oil, then the peppers and cook for another 5 minutes
Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes
Add the rice, stirring to ensure it is well coated in the oil
Stir in the tomato paste, paprika, bay leaves and chopped thyme
Pour in the stock and wine
When the liquid starts to bubble, turn the heat down to a gentle simmer
Press the rice down into the liquid if it isn't already submerged and place the chicken on top
Add the lemon wedges and olives around the chicken
Cover and cook in the oven for 50 minutes
The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife
If not, cook for another 5 minutes and check again