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Chicken Ventricina
Servings: Serves 4
Ingredients
  • 1 x 1.75 kg chicken (cut into 8 pieces ) or chicken pieces
  • brown basmati rice measured to the 225 ml level in a glass measuring jug
  • 275 ml chicken stock
  • 170 ml dry white wine
  • 1 level teaspoon chopped fresh thyme
  • 50 g black olives (pitted if you prefer)
  • salt and freshly milled black pepper
  • 2 large red peppers
  • 1 very large or 2 medium onions
  • 1-2 tablespoons extra virgin olive oil
  • 150 g Ventricina or chorizo sausage, skinned and cut into ½ inch (1 cm) slices
  • 2 oz (50 g) sun-dried tomatoes in oil
  • 2 large cloves garlic, chopped
  • 1 level tablespoon sun-dried tomato paste
  • ½ level teaspoon hot paprika
Steps
  1. INSTANT POT METHOD
  2. Start by seasoning the chicken joints well with salt and pepper.
  3. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into 1 cm pieces.
  4. Now heat 1 tablespoons olive oil in the pot and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
  5. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
  6. After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme.
  7. Pour in the stock and wine (2½ cups of liquid to every cup of grain) 10 mins high natural release
  8. STANDARD METHOD
  9. Start by seasoning the chicken joints well with salt and pepper.
  10. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
  11. Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon.
  12. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
  13. After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme.
  14. Pour in the stock and wine, and add some seasoning. Place the chicken gently on top of everything and scatter with the olives (it's important to keep the rice down in the liquid).
  15. Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite.
  16. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.
Notes
  • EQUIPMENT 
  • You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8½ pint (4.5 litre) capacity.