Basque Chicken Peas Recipes

BASQUE CHICKEN WITH PEAS

Steps:

• Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
• Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
• Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
• Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
• To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

BASQUE CHICKEN & PEAS

Steps:

• In a heavy frying pan, cook onion and garlic over medium heat in oil, stirring often, until they begin to turn golden. Dust chicken pieces lightly with flour and add to the onion mixture. Continue to cook thighs, turning them over when they are brown. Stir in salt, pepper, paprika and wine. Simmer for about 15 min longer. Stir in peas and cook for only about 3 minutes Serve hot.

BASQUE CHICKEN

Steps:

• Rinse and pat dry the chicken parts.
• Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
• Remove browned chicken to a plate.
• Remove all but 3 tbsp of fat in pan.
• Return chicken to pan.
• Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
• Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
• Meanwhile, prepare the sauce.
• Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
• Bring to a boil, then reduce the heat to med.
• Simmer, stirring often, until the sauce has thickened, about 20 min.
• Serve chicken on top of cooked white rice; spoon sauce on top.

POLLO VASCONGADO (BASQUE CHICKEN )

Steps:

• Sprinkle chicken pieces with salt and pepper.
• In a large skillet, fry chicken in olive oil until golden on all sides.
• Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
• Saute onion and garlic in the same oil that the chicken was cooked inches.
• When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
• Add the ham or bacon, paprika and wine; bring to a boil.
• Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
• Cover the pot, reduce the heat and simmer 30 minutes.
• Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
• Garnish with parsley sprigs.
• Helma suggests serving this with rice and a green salad.

BASQUE-STYLE CHICKEN

Steps:

• In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
• Remove chicken.
• Add mushrooms, sweet peppers and onion to skillet.
• Cook and stir 3 minutes.
• Stir in undrained tomatoes, wine, salt, and pepper.
• Bring to boiling; reduce heat.
• Return chicken to skillet.
• If desired, sprinkle with additional salt and pepper.
• Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
• Transfer chicken to platter.
• Cover; keep warm.
• Skim any fat from vegetable mixture.
• Combine water and cornstarch; stir into vegetable mixture.
• Stir in peas.
• Cook and stir until thickened and bubbly.
• Cook and stir 2 minutes more.
• Spoon over chicken and rice.