Chicken Basque; Chicken With Bell Peppers And - AEG precision EPC 6000 Owner's Handbook Manual

pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
6 Adjust seasoning and serve with lime
wedges, basmati rice, popadoms, chutney
and cucumber mixed with a little yoghurt
and mint.

CHICKEN BASQUE

Recipe by Silwood School of Cookery
Serves 4
The delicious combination of chicken,
rice, olives and peppers is typical of all
the regions around the Western
Mediterranean, but to our mind this
Spanish version with the addition of spicy
chorizo sausage and a hint of paprika
beats the lot. Our interpretation of it also
uses dried tomatoes preserved in oil to
give it even more character. This recipe
will provide a complete supper for four
from the same pot - it needs nothing to
accompany it!
8 - 10 chicken pieces - thighs and
legs
olive oil, for frying
butter for frying
2 red peppers
1 onion, sliced
60g sun dried tomatoes, diced
2 large cloves garlic, chopped
150g chorizo sausage, skinned and
cut into 1cm slices
275ml chicken stock
170ml dry white wine
15ml tomato purée
2ml paprika
5ml fresh herbs, chopped
8-12 pitted black olives
1 large orange, segmented
20ml cornflour slaked in 40ml water
salt and freshly milled black
pepper to taste
1 Select Browning and brown the chicken
pieces in a little oil and butter. Set aside.
2 Roast and peel the red peppers, then
slice into thick strips.
3 Select Sauté and sauté the onion in a
little oil until soft.
4 Add the chorizo and toss these around
for a minute or two until it has taken on
some colour.
5 Add the peppers, garlic, sun dried
tomatoes, stock, wine, tomato purée
paprika and the chicken pieces. Select
High Pressure and set the timer for 20
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
6 Remove chicken and add the slaked
cornflour. Select Sauté and simmer for
1-2 minutes until thick. Season with salt
and pepper, then pour over the chicken.
7 Sprinkle with herbs and scatter the olives
and segments of orange over the top.
Serve with rice. (See page 5)
CHICKEN WITH BELL PEPPERS
AND NOODLES
Serves 4
65ml olive oil
1 onion, sliced
3 cloves garlic, crushed
4 chicken breast fillets, sliced
1 red pepper, sliced
1 green pepper, sliced
750ml chicken stock
200ml tomato sauce
15ml fresh lemon juice
30ml brown sugar
10ml salt
1 ml freshly ground black pepper
1
/
2
30ml fresh basil, chopped
(10 ml dried)
20ml fresh oregano, chopped
(7½ ml dried)
2 ml ground fennel
1
/
2
bay leaf
1
/
2
250g rice noodles
19