Seville Chicken Stew
1 orange
1 1/2 - 2 lbs (675-900 g) chicken thighs
All-purpose flour for dredging
3 Tbs (45 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
2 bell peppers (any color) cored, seeded, and cut into strips
1/4 lb (125 g) Spanish chorizo, sliced
1 cup (250 ml) brown rice
1/2 cup (125 ml) sliced blanched almonds
3 cups (750 ml) chicken stock
1/2 cup (125 ml) dry white wine or additional stock
1 15-oz (425 g) can chopped tomatoes with their liquid
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
Using a vegetable peeler, remove the zest of the orange in large strips.
Peel the orange and cut out the segments, working over a bowl to catch
the juice. Set the orange zest, segments, and juice aside. Dust the
chicken thighs lightly with flour. Heat the oil in a large heavy pot
over moderate heat and brown the thighs on all sides. Transfer the
chicken to a plate and add the onion and garlic to the pot. Saute until
the onion is tender but not brown, about 5 minutes. Add the bell peppers
and chorizo and saute for 3 minutes. Add the brown rice, and almonds and
cook, stirring constantly, for 2 minutes. Add the chicken thighs, orange
zest, stock, wine, tomatoes, thyme, salt, and pepper and bring to a
boil. Reduce the heat and simmer covered until the rice and chicken are
tender, about 1 hour. Add the orange segments and juice and cook just
until heated through. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
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