Oranges and Lemons are favorite ingredients in the south of Span, especially around Seville, where the orange and almond trees are a familiar and wonderful sight.
Pare a thin strip of peel from the orange using a vegetable peeler and set it aside. Peel the orange, then cut it into even segments, working over a bowl to catch any excess juice. Dust the chicken thighs with plenty of seasoned flour.
Heat the olive oil in a large frying pan and fry the chicken pieces on both sides until nicely brown. Transfer the browned chicken to a plate. Add the chopped onion and crushed garlic to the pan and fry for 4-5 minutes until the onion begins to brown. Add th esliced red and yellow peppers to the pan and fry, stirring occasionally with a wooden spoon, until they are slightly softened.
Add the chorizo, stir-fry for a few minutes, then sprinkle over the almonds and rice. Cook, stirring, for 1 – 2 minutes.
Pour in the chicken or vegetable stock, chopped tomatoes and white wine, then add the reserved orange peel and the dried thyme. Season well, Bring the sauce to a simmering point, stirring, then return the chicken to the pan.
Cover tightly and cook over a very low heat for 1 – 1 1/2 hours until the rice and chicken are tender. Just before serving, add the orange segments and juice, and allow to cook briefly to heat through. Season to taste, garnish with sprigs of fresh thyme and serve.
This entry was posted in Recipes on January 12, 2016 by Jeff.