Catalan Chicken Recipe

Ingredients : Serves 4

60 ml/4 tbsp oil
4 chicken breasts, skinned and boned

2 onions, sliced
1 garlic clove, crushed
350 g/12 oz/1.5 cups long-grain rice

15 ml/1 tbsp tomato puree (paste)

2.5 ml/0.5 tsp turmeric
600 ml/1 pt/2.5 cups Chicken Stock
2.5 ml/0.5 tsp paprika
Salt and freshly ground black pepper

100 g/4 oz garlic sausage, cubed

1 green (bell) pepper, sliced
1 red pepper, sliced
50 g/2 oz stuffed green olives

15 ml/1 tbsp chopped parsley

Method :

Heat half the oil in a flameproof casserole dish (Dutch oven) and fry (saute) the chicken until browned on both sides. Remove from the pan and keep warm. Add the onions and garlic and fry until soft. Add the remaining oil and the rice and cook to a golden color, then stir in the tomato puree, turmeric, stock and paprika and season to taste. Bring to the boil, then add the chicken, garlic sausage and peppers. Simmer over a low heat for 30 minutes or until the rice is just tender, stirring occasionally and adding a little more hot stock if necessary. Add the olives and heat through, then serve sprinkled with the parsley.