Basque rice chicken (poulet ai riz basqnais)

4 servings


Fry the chicken whole in goose or pork fat. Add onion, chaber, bay leaf, salt and pepper. When the chicken browns on all sides, pour warm water so that the chicken is only covered with water. Put the sausage in one piece and the grated orange zest, cover the pan and keep on a low heat until the chicken is soft. At the same time, cook a spicy seasoning: fry the red pepper cut into thin strips in goose fat and, when the pepper is half ready, add tomatoes, marjoram or chaber, salt to taste and keep on a low heat for another 3-4 minutes so that the tomatoes do not turn into mush. Add 1 tbsp. spoonful of red ground pepper. When the chicken is almost ready, lower the rice into a large saucepan of salted boiling water and cook until it is almost ready (about 12-15 minutes). Tip the rice, put it in a dish in which you can serve it to the table, pour it into rice 1-2 ladders of broth in which the chicken was cooked, and put it on a very low heat. Remove the chicken and sausage from the broth. Cut the chicken into the desired number of portions and put on top of the rice; around, put the seasoning, made with tomatoes and peppers, and garnish with sausage, cut into square slices.