Pollo Vascongado Basque Chicken Recipes

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

Ingredients

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

BASQUE CHICKEN

Basque Chicken image

Not your typical chicken recipe! If you are tired of cooking the same old chicken recipes -- try this one ! This one is from "Joy". It is sophisticated and extremely flavourful. I use chicken thighs. I find them to have the most robust flavour of all chicken parts. The sauce is outstanding if you add some chilies and you will likely have some left over (it is great for a quick pasta dinner the next night). I am a novice cook and this dish really made me feel like a pro !

Provided by ajaneck

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2-4 lbs chicken parts
5 tablespoons olive oil
2 lbs red bell peppers, and or 2 lbs yellow bell peppers (cut into 1/2 inch strips)
4 small fresh jalapeno peppers, seeded and minced
4 slices ham, cut into 1/2 in squares (2oz slices)
1/4 cup chopped garlic (about 12 cloves)
salt
ground black pepper
2 -3 cups chopped onions
2 lbs fresh tomatoes, peeled seeded and chopped or 1 (38 ounce) can whole tomatoes, with juice,seeded and crushed
4 -6 cups cooked white rice

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.

Nutrition Facts : Calories 1434.1, Fat 70.6, SaturatedFat 17.5, Cholesterol 323.1, Sodium 569, Carbohydrate 87.9, Fiber 9.5, Sugar 19.5, Protein 109.2

POLLO VASCONGADO (BASQUE CHICKEN )

Pollo Vascongado (Basque Chicken ) image

Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from the Basque region of Spain that she shared.

Provided by Acerast

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken pieces
salt, to taste
pepper, to taste
1/2 cup olive oil (Spamish for authenticity)
1 cup onion, chopped
2 garlic cloves, mashed
3 tablespoons flour
1 cup ham or 1 cup bacon, chopped
1 tablespoon paprika
1 cup white wine
1/2 lb medium shrimp
fresh parsley sprig, to garnish

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.

Nutrition Facts : Calories 889.6, Fat 61.5, SaturatedFat 13.6, Cholesterol 259.9, Sodium 765.3, Carbohydrate 12, Fiber 1.4, Sugar 2.5, Protein 59.2

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