Chicken Basque Recipe

Looking for an easy Chicken Basque recipe? Learn how to make Chicken Basque using healthy ingredients.


Submitted by carolra

Makes 2 servings



combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean

Recipe Ingredients for Chicken Basque

263 g chicken, breasts 90064
109 g red peppers 11821
28 g sun-dried tomatoes in oil 11955
105 g chorizo 110917
103 g onions
2 tsp extra virgin olive oil
2 garlic cloves, chopped
131 g rice
70 ml dry white wine
1/2 tbsp tomato paste
1/2 teaspoon paprika, hot
1/2 teaspoon chopped fresh herbs
30 g green olives
105 g orange, peeled and cut into wedges
70 ml water

Recipe Directions for Chicken Basque

  1. Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

  2. Now heat 1 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces ?? two or three at a time ?? and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

  3. After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the stock, wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.

  4. Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

Categories

Chicken, Main Dish, Spanish

Nutrition Facts
Serving Size 519.1g
Amount Per Serving
Calories
643
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
1.9g
10%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
886mg
37%
Potassium
1012mg
29%
Total Carbohydrates
79.0g
26%
Dietary Fiber
7.9g
32%
Sugars
16.3g
Protein
49.9g
Vitamin A 64% Vitamin C 242%
Calcium 11% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • High in manganese
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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