After eating this slow-cooked chicken wonder give compliments to the chef even if it's you! Smile and say delicioso, which means delicious in Spanish.
- 1.8kg whole fresh chicken
- 2 tbs olive oil
- 2 (about 180g) chorizo, thinly sliced
- 1 large red capsicum, halved, deseeded, cut into 2cm pieces
- 1 red onion, coarsely chopped
- 80ml (1/3 cup) dry sherry
- 2 x 400g cans diced tomatoes
- 185ml (3/4 cup) chicken stock
- 2 tsp dried oregano leaves
- Saffron rice, to serve
- Fresh oregano leaves, to serve
- Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place, the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone. Discard the backbone. Cut the breast in half along the breastbone. Use a sharp knife to cut around the legs, between the thigh and the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and cut the breasts in half diagonally. Remove any excess skin.
- Heat the oil in a flameproof casserole dish or large frying pan over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a large plate. Repeat with remaining chicken, reheating the dish between batches.
- Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring, for 2 minutes or until reduced by half.
- Transfer the chorizo mixture to a casserole dish, if necessary. Add the chicken, tomato, stock and dried oregano. Cover and bake in oven for 1 hour or until the chicken is tender.
- Divide the rice among serving dishes and top with the chicken mixture. Sprinkle with fresh oregano to serve.
Cooking tip: To make saffron rice, cook rice using absorption method with chicken stock not water. Add a pinch of saffron threads to liquid.
Time-saving tip: Use 10 chicken pieces, such as drumstick and thigh pieces.
