Pollo Vascongado Basque Chicken
Transport your taste buds to the heart of Basque country with Pollo Vascongado, a comforting and flavorful Basque chicken recipe that celebrates vibrant Mediterranean flavors. This richly layered dish features tender, bone-in chicken thighs simmered to perfection in a savory sauce of sautéed onions, garlic, sweet bell peppers, and ripe tomatoes, enhanced with a touch of white wine, smoky paprika, and a hint of fresh parsley. A balance of hearty and aromatic, the sauce thickens into a luscious base perfect for pairing with fluffy rice, crusty bread, or roasted potatoes. Ready in just over an hour, this one-pot wonder makes an impressive yet accessible meal for any occasion. Perfect for fans of Spanish and Mediterranean cuisine, this dish is as visually delightful as it is delicious.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Red bell peppers, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 4 medium Tomatoes, diced
- 2 tablespoons Tomato paste
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 1 piece Bay leaf
- 1 teaspoon Smoked paprika (optional but recommended)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the red and green bell peppers and cook for another 5 minutes until slightly softened.
Add the diced tomatoes, tomato paste, and smoked paprika if using. Stir well to combine.
Pour in the white wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate.
Add the chicken stock and bay leaf to the skillet, and stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up. The liquid should come about halfway up the chicken pieces.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and simmer for 30 minutes, occasionally spooning the sauce over the chicken.
Remove the lid and simmer for another 10 minutes to thicken the sauce slightly.
Discard the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley just before serving. Serve hot with rice, crusty bread, or roasted potatoes.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 42.8 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4500 mg | 96% | |
*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.
