This typical Basque dish is made with red capsicums, white wine and cherry.
Preheat the oven to 180°C/350°F/Gas mark 4.
Heat a large sauté pan until hot. Dust the chicken pieces with the flour then season with salt and black pepper. Add a little of the olive oil to the casserole then seal the chicken in batches on each side until golden brown. Remove and place into an ovenproof casserole. Add the last of the olive oil to the sauté pan then add the onions, garlic and peppers sweat for 5 minutes until just softening. Add the tomato puree and sauté for 1 minute then add the sherry and white wine and bring to a simmer. Add the tinned tomatoes and stir well to combine then pour over the chicken into the casserole. Cover with a lid and place into the oven to bake for 1-1½ hours until the chicken is cooked through, the peppers are tender and the sauce reduced slightly.
While the chicken bakes, cook the rice.
Heat a wide sauté pan until hot, add the oil and onion and sweat for 2 minutes. Add the cloves, cinnamon and cook for another minute.
Add the rice and stir well to combine, coating all the grains in the onion mixture then add the water and stir once more. Add the bay leaves and 2 slices of the lemon, then cover with a lid or cartouche and reduce to a gentle simmer.
Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed.
To serve :
Season the chicken to taste with salt and black pepper then stir in the parsley. Serve with the pilau rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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