Chicken Basque
Transport your taste buds to the sunny Basque region of Spain with this vibrant Chicken Basque recipe. Juicy, golden-browned chicken thighs are nestled into a rich, flavor-packed medley of sautéed bell peppers, smoky chorizo, aromatic spices, and tender long-grain rice. Infused with the depth of dry white wine, tangy chopped tomatoes, and briny black olives, this one-pot dish delivers a perfect balance of savory and smoky flavors. Simmered to perfection in a single skillet or Dutch oven, it's an ideal choice for a hearty weeknight meal or an impressive dinner-party centerpiece. Garnished with fresh parsley for a touch of brightness, Chicken Basque is a comforting, no-fuss meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 100 grams chorizo, sliced
- 2 teaspoons paprika (smoked or sweet)
- 0.5 teaspoon cayenne pepper
- 400 grams canned chopped tomatoes
- 150 milliliters dry white wine
- 250 milliliters chicken stock
- 200 grams long-grain rice
- 50 grams black olives, halved
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Brown the chicken on both sides, about 4-5 minutes per side. Remove the browned chicken from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the onions, bell peppers, and garlic for about 5 minutes, until softened.
Add the sliced chorizo to the pan and cook for 3 minutes, allowing it to release its oils and flavor.
Sprinkle the paprika and cayenne pepper over the vegetables and chorizo, stirring to coat evenly.
Pour in the canned chopped tomatoes, white wine, and chicken stock. Stir well and bring the mixture to a gentle simmer.
Add the rice, oregano, and black olives to the pan, stirring to distribute evenly.
Nestle the browned chicken thighs into the mixture, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 40 minutes, or until the chicken is tender and the rice is fully cooked. Stir occasionally to prevent the rice from sticking to the bottom.
Once cooked, taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley and serve hot. Enjoy your Chicken Basque!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
