Multicoloured Chicken Rice

(Original recipe by Argiro Barbarigou)

Serves 3

Ingredients:

• 6 chicken drumsticks 
• 4 tbsp olive oil 
• 2 onions, thickly sliced 
• 2 bell peppers, one red and one yellow, cut in eight stripes 
• 2 cloves of garlic, finely chopped 
• 10 sun dried tomatoes, finely chopped 
• 1 Greek village sausage in thin slices 
• 1 tbsp tomato paste 
• 1/2 teacup of basmati rice 
• 1 teacup of dry white wine 
• 1 tbsp paprika 
• 1½ teacup of chicken stock or water 
• 1/2 orange, sliced, seeded and unpeeled 
• 2 tablespoons parsley, finely chopped 
• salt 
• freshly ground pepper

Step One

 Warm the olive oil in a deep frying pan or a wok and stir fry the chicken drumsticks over medium heat until they are half done. Remove the chicken from the wok, place it in a platter and keep it covered. 

Step Two

Toss the onions and peppers in the wok for 2 to 3 minutes. Add the garlic, dried tomatoes and sausages and stir well. Follow with the tomato paste and rice and stir until the rice gets well soaked.

Step Three 

 Pour the wine slowly in and cook until it evaporates. Finally sprinkle with the paprika, salt, pepper add the broth and once again stir well. Place the half cooked chicken drumsticks in the wok and stick the orange slices in between. 

Step Four

Turn the heat down, put a lid on and simmer for 20 minutes. Sprinkle with parsley and serve.


Tip1: If you don't have Greek village sausage just use a frankfurter or any type of smoked  thick sausage.