Basque Chicken Recipes

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BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES



Basque-Style Chicken With Peppers and Olives image

Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.

Provided by Sheryl Julian

Categories     Dinner     1-Pot

Time 1h10m

Yield 6

Number Of Ingredients 14

3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety)
Olive oil, for sprinkling
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 skin-on, bone-in chicken thighs (about 3 pounds)
1 medium red onion, thinly sliced
1/4 pound (one thick piece) baked ham, cut into matchsticks
1 clove garlic, thinly sliced
1 jalapeño or other small hot chili pepper, seeded and chopped
1 (15-ounce) can chopped tomatoes
1 cup chicken stock
1/2 cup pitted green olives, coarsely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

BASQUE CHICKEN



Basque Chicken image

Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.

Provided by mama smurf

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons all-purpose flour
4 skinless boneless, chicken breast halves
1 tablespoon olive oil
1 large green pepper, cut into thin bite-sized strips
1 large yellow pepper, cut into thin bite-sized strips
3 garlic cloves, minced
1 large onion, halved and thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
14 1/2 ounces diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
1/3 cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

Steps:

  • Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
  • Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
  • Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
  • Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3

CHICKEN BASQUE



Chicken Basque image

Make and share this Chicken Basque recipe from Food.com.

Provided by Paulg

Categories     Spanish

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2 lbs chicken, jointed
2 large red peppers
2 medium onions
2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained
2 -3 tablespoons olive oil
2 -3 garlic cloves, chopped
4 ounces chorizo sausages, cut into 1cm chunks
8 fluid ounces brown basmati rice
1/2 pint chicken stock, better if made freshly from giblets etc
6 fluid ounces dry white wine, good excuse open a bottle
1 tablespoon tomato puree
1/4 teaspoon cayenne pepper
1 teaspoon herbes de provence
2 ounces stoned black olives, halved
1/2 large orange, split into wedges

Steps:

  • Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
  • Cut the onion and red pepper ( remove pith etc.) into strips the same size.
  • Drain / dry and cut sun dried tomatoes into 1cm pieces.
  • Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
  • Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
  • Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
  • Add rice - stir until grains have been coated in the oil.
  • Add the stock, wine, tomato puree and cayenne pepper.
  • Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
  • This meal can be prepared in advance up to Stage 9.

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