Chicken Basque Style
Transport your taste buds to the sun-soaked Basque region of Spain with this vibrant Chicken Basque Style recipe. This one-pot wonder features tender, golden-seared chicken thighs simmered in a rich, aromatic sauce of bell peppers, garlic, tomatoes, and a medley of warm spices like paprika and cumin. Green olives lend a briny burst of flavor, perfectly balanced by the subtle acidity of dry white wine and the savory depth of chicken stock. With just 15 minutes of prep time and a slow simmer that fills your kitchen with irresistible aromas, this dish is an effortless way to impress. Serve it over fluffy white rice or with crusty bread to soak up every last drop of the flavorful sauce. Perfect for a cozy family meal or an elegant dinner, this Chicken Basque Style recipe brings bold Mediterranean flavors straight to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 400 grams canned diced tomatoes
- 125 milliliters dry white wine
- 250 milliliters chicken stock
- 100 grams pitted green olives
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 4 servings cooked white rice or crusty bread (to serve)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin side down and sear for 5-6 minutes, until the skin is golden and crispy. Flip and cook the other side for 2-3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the sliced red and yellow bell peppers and cook for another 5 minutes until the vegetables are slightly tender.
Add the minced garlic, paprika, cumin, and cayenne pepper (if using). Stir well and cook for 1 minute to release the aroma of the spices.
Pour in the canned diced tomatoes, dry white wine, and chicken stock. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the tomato and pepper mixture. Add the bay leaf and pitted green olives.
Cover the skillet with a lid and reduce the heat to low. Simmer gently for 35-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Discard the bay leaf and garnish the dish with freshly chopped parsley before serving.
Serve the Chicken Basque Style hot, alongside fluffy white rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 907 mg | 19% | |
*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.
