now today we're gonna be making up a Spanish chicken dish now this is from the northern part of Spain so it's the Basque region so you know I've been there a few times and this is a really delicious dish so I thought I'd make that out today so what we're going to be making is a one pot Spanish chicken dish from the Basque region and one what I do first of all is go through the ingredients so just go through the ingredients now I've got five chicken legs complete legs with the skin on if you prefer you could you know cut me in half so you've got one drumstick on one thigh but I'm going to leave them as complete legs and we're going to brown those off in the pan chorizo now Spanish sausage this one's pecan tea so it's got a little bit of chili in there little bit spicy probably use about 150 grams so about two-thirds of that now on the outside light skin the sort of membrane this is dry sort of thing and you can kind of peel it back so peel that off and then you want to slice it down to red peppers now with the red peppers get rid of the seeds and we're just going to cut that into slices sun-dried tomatoes now these have been in a jar of oil like olive oil but that delicious and they really do add a lovely flavor in the dish now what I would say is about 50 grams of sun-dried tomatoes that have been drained 50 grams of black olives we've got some freshly ground black pepper and salt season it all up one onion peel that chop it up nice and fine probably going to use half an orange now just slice your inch down and you can Nestle that in between the bits of you know chicken and it'll just have a lovely flavor in there so half an orange two cubes of chicken stock now I'm going to dissolve those in 750 milliliters of boiling water so two tubes of chicken stock 3 cloves of garlic peel those and chop them up paella rice now it's the rice they make pyres in Spain so delicious rice and we need to cooked go there's a flee and sticky and it just sucks up all those flavors now I'm not gonna use the whole bag I'm gonna use 350 grams of paella rice sun-dried tomato Puri it will splodge it out so probably about a tablespoon of that paprika now it's hot paprika I'm gonna use half a teaspoon but you equally can get smoked paprika so again I'm just trying to get a little bit of heat in this dish just to sort of warm me up a little bit or it'd be delicious fresh thyme strip the leaves off you know I'm just going to use a couple of sprigs really so like a teaspoon of em fresh parsley that's just a sprinkling at the end so peel the leaves off chop it up and we just add that in it will just finish off the dish really and then finally I've got some wine I'm gonna use about a glass of wine so it's roughly about 150 milliliters of a good white wine if you haven't got white wine you want to use red wine it's up to you but I prefer the white if you don't drink you could just add a little bit more stocking instead so there's all the ingredients what I'm gonna do is get it all prepared go over to the hob and we're going to start off by browning off the chicken so I've come over to the hob I've got it all laid out all chopped up so I'm ready to get on with the cooking now I'm gonna start off just put a little bit of olive oil in the pan and we're going to start off by browning the chicken now we do need to season the chicken so let's just put their board in there first that's it let's switch to heat on I'd say you want to do it maybe a medium hot you don't want it sort of sucking in the chicken you want to get a nice sort of golden brown color on the outside we're not really trying to cook the chicken all the way through which is trying to get a little bit of color on it so later on when it's all served up it will look presentable now just kind of season the chicken bits all all right and again we just wait for that yeah a little bit warmer and then we can put it in I'm just gonna see if how many of these I can get in at a time even get moving that's it just about now again I'm just gonna put some seasoned on this side as well and you get a few worries a bit hot you just turn it down a little bit just get a little bit of color on one side turning over trying to build the color up all over and again have a look at we're getting on look at that lovely color just kind of move them around pull on the sides the drill is the rest of the cooking is not going to brown off the chicken it's just gonna cook it thoroughly with the rice so you know it's quite good to try and get a nice color on it now but whether chicken cooking for about 10 minutes laughs I'm just trying to get a bit of color on it which I think I've done so I'm gonna pull those out put them on a plate look at that delicious now with the pen still hot I'm just gonna go in with the onion and also the red pepper as well put it all in together quick moves around don't worry about the bottom of the pan if it goes a bit of black the Spanish flavor their folks have got the chorizo I'm gonna put that in and drawing everything Kanha covered no absolutely beautiful in its kitchen now I've also got the sun-dried tomatoes so I must put those in and then we've got the garlic so we've got that all in the pan then a little soon we're going to add once we you know just let this for a couple more minutes is the white wine and then what you'll find it's all the bits at the bottom of the pan which are the flame we are going to lift off and it will sort of flavour up the dish now I'll go down with the wine before do that turn the thing up a little bit give a move around and you see all these bits at the bottom start to lift off what you want to just reduce wine down a little bit because trying to put enough the alcohol to just keep the flavor of the wine to go in there and then we're just going to add the rice I think we're ready to add the rice in because he's just gonna start sucking up all these flavors and also got the sun-dried tomato paste now you know reasonable man now we can put the paprika in I say roughly about half a teaspoon now let's just mix that rise up get it coated with all those juicy flavors for look at that some beers all going down with a chicken stock just give out a move around we've got the fresh thyme I'm just gonna put the chicken on top however you can get it in those juices now we've got these bits of orange and again I'm just gonna add a little bit more seasoning bits on black pepper and we're going to turn the heat down now I am gonna reduce it right down to a really low simmer now cook time I reckon we're gonna be needing to fit this about 45 minutes but we'll see how they go because what you want to make sure is the chickens cooked inside and the rice is nice and sticky and delicious so if it takes a little bit longer cook for a little bit longer but do it nice and slowly with the lid on and just for it go the last thing I did forget to put in there is the olives so they just pop those in round the edges that's it so I leave the lid on and I'll see you in about 45 minutes now if I'd mind simmering away 45 minutes so let's just have a look to see where we are let's have a look in there just gonna get a little bit of a rice mixture I'm gonna try it make sure the rice is done first also I don't have a taste of it it smells delicious oh that's got a lovely flavor that the liquid the sauce really delicious the writer needs just a little bit longer and again let's just check one of the chicken to fine yeah it's a little a little bit pinky they're a little bit pinky so with chicken you do need to cook it thoroughly so I'll probably give mine another 15 minutes and then we'll just check the chicken and then it will be ready to serve out so if every pot cooking for a total of one hour we check the chicken at 45 minutes and also the rice and I say I'll give it another 15 minutes so we've had one in our cooking time there so I think we'd probably just dread II to serve it up again let me just try this chicken this is the one I tried earlier it's just had a little bit of pink coming out of it I think this is really good now oh yeah look at that nice clear juices that's ready to go so I'm going to take it over this table and serve it out but before I do I'm just going to finish it off with some fresh parsley just to give it a lovely color look at that beautiful switch it off take it over the table go and serve it up so I just bought the pot over and oh look at that that looks absolutely scrummy mm-hmm and smells as well the aroma is beautiful now I'm just gonna push that back get yourself a plate and I'm going to try some now I'm just going to try a little bit mmm Michelle just mix one from under here yeah it's got a bit of the rice and some of that red pepper let me try mmm that rice is perfect it just Brian that is so delicious but little babes are cooking to give it an hour very low simmer has made that rice absolutely delicious no want to try a bit other chicken please therefore there let's open it up a little bit nice and white I say you've got to make sure you cook your chicken but I think that's going to be really nice and moist and tasty hmm this dish is absolutely lovely and it's so simple to do because once you get all in the pot you leave it cooking and you've got something delicious so it's just gonna finish it off a little bit that Sharif oh and the olives I nearly left behind thanks for watching my videos see you again soon go and make this one because it is really delicious got a good depth of flavor you can't go wrong all the best the original Naked Chef oh yeah