Basque Chicken Stew Recipes

CHICKEN BASQUAISE

Chicken Basquaise image

Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This one pot chicken stew is an easy and delicious midweek meal.

Provided by Robyn

Categories dinner

Number Of Ingredients 13

Ingredients

4 chicken thighs (skin removed)
1½ tbsp olive oil
1 brown onion (sliced)
1 red bell pepper/capsicum (cut into strips)
1 green bell pepper/capsicum (cut into strips)
2 cloves garlic (crushed)
½ tsp smoked paprika
400 g tin/can chopped tomatoes
250ml (1c) stock/water
1 bay leaf
sea salt
cracked black pepper
parsley (finely chopped, for serving, optional)

Steps:

Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over.
Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.
Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
Return the chicken thighs to the pan and place the lid on it.
Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
Sprinkle chopped parsley over, if using, and serve.

Nutrition Facts : Calories 325 kcal, Carbohydrate 11 g, Protein 20 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 239 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BASQUE CHICKEN STEW

Basque Chicken Stew image

That's right, you can make a French-inspired soup recipe in just 30 minutes for even the most jam-packed weeknights.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 15

Ingredients

1.25 pound skinless, boneless chicken thighs, cut into 2-inch pieces
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon olive oil
1 onion, thinly sliced
1 red sweet pepper, cut into 1/4-inch-thick strips
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes, drained
1 cup chicken broth
0.75 pound red potatoes, cut into 1/2-inch wedges
0.5 teaspoon dried savory, crushed
1 teaspoon fresh snipped thyme or 1/4 tsp. dried thyme, crushed
0.25 teaspoon salt
0.333 cup small pimiento-stuffed olives (optional)
Fresh thyme

Steps:

Season chicken with salt and black pepper. Heat oil in a 5- to 6-qt. Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side.
Add onion and sweet pepper; cook 3 minutes or until crisp-tender. Add garlic and cook 30 seconds more. Add tomatoes, broth, potatoes, savory, the 1 tsp. fresh thyme and salt. Bring to boil; reduce heat. Simmer, covered, 20 minutes or until chicken and potatoes are tender. Remove from heat. Stir in olives and, if desired, garnish with additional fresh thyme.

Nutrition Facts : Calories 204 kcal, Carbohydrate 16 g, Cholesterol 79 mg, Protein 21 g, SaturatedFat 1 g, Sodium 576 mg, Sugar 5 g, Fat 6 g, UnsaturatedFat 4 g

BASQUE CHICKEN STEW

Basque Chicken Stew image

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy French Soup and Stew Recipes

Time 4h

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
1 ½ pounds red potatoes, cut into 1/2-inch-wide wedges
1 large onion, thinly sliced
1 large red bell pepper, sliced
1 (28 ounce) can diced tomatoes, drained
1 cup low-sodium chicken broth
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed dried savory
½ cup small pimiento-stuffed olives

Steps:

Combine chicken, potatoes, onion and bell pepper in a 5- to 6-quart slow cooker. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. Cover and cook on High for 4 hours or on Low for 8 hours.
Stir in olives before serving.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 20.1 g, Cholesterol 104.1 mg, Fat 7.8 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 2 g, Sodium 685.2 mg, Sugar 4.4 g

BASQUE CHICKEN STEW

Basque Chicken Stew image

Number Of Ingredients 15

Ingredients

1 tablespoon smoked paprika
1 teaspoon kosher salt and pepper
1 pound boneless, skinless chicken thighs, trimmed & cubed
2 tablespoons Olive oil
2 cups diced onions
1 cup diced ham
2 tablespoons minced fresh garlic
1 teaspoon dried thyme
1 dried bay leaf
1/2 cup dry sherry
2 cups low sodium chicken broth
14.5 ounces canned crushed tomatoes
1 cup diced jarred roasted red peppers
1/2 cup chopped fresh parsley
1/4 cup toasted slivered almonds

Steps:

Combine paprika, salt, and pepper; toss with chicken.
Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4-5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.
Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season with salt, black pepper, and sherry. Serve over saffron rice topped with toasted slivered almonds.

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