Basque-style Chicken Recipe

In a blender, place the sun-dried tomatoes and half of the olive oil. If necessary, add a little water to achieve a smooth cream.

Preheat the oven to 200 °C, then mix the rice with the tomato puree in a bowl. Next, add the paprika and water. Season and bake for 25 minutes.

Chop the onions into pieces, then wash, peel, and chop the bell peppers.

In a hot skillet, pour the remaining olive oil and then sauté the chicken to brown both sides. Then set the chicken aside off the heat.

In the same skillet, sauté the onion for a few minutes, then add the bell peppers and garlic. Season and add the chili powder.

Deglaze with white wine and let reduce.

Add the crushed tomatoes and let simmer for 15 minutes. Add the precooked meat and cover for 15 minutes.

Meanwhile, prepare the chorizo cream by boiling the broth and the cream. Once the liquids are hot, add the chorizo and let it simmer for 10 minutes. Melt the cold butter, and your cream is ready.

Strain the cream and place it in a separate container, then add the pieces of chorizo to the skillet.