Chicken Basque Recipe

Name: Chicken Basque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken, jointed; 2 large red peppers; 2 medium onions; 2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained; 2 -3 tablespoons olive oil; 2 -3 garlic cloves, chopped; 4 ounces chorizo sausages, cut into 1cm chunks; 8 fluid ounces brown basmati rice; 1/2 pint chicken stock, better if made freshly from giblets etc; 6 fluid ounces dry white wine, good excuse open a bottle; 1 tablespoon tomato puree; 1/4 teaspoon cayenne pepper; 1 teaspoon herbes de provence; 2 ounces stoned black olives, halved; 1/2 large orange, split into wedges

Servings: persons

3 1/2 lbs chicken, jointed
2 large red peppers
2 medium onions
2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained
2 -3 tablespoons olive oil
2 -3 garlic cloves, chopped
4 ounces chorizo sausages, cut into 1cm chunks
8 fluid ounces brown basmati rice
1/2 pint chicken stock, better if made freshly from giblets etc
6 fluid ounces dry white wine, good excuse open a bottle
1 tablespoon tomato puree
1/4 teaspoon cayenne pepper
1 teaspoon herbes de provence
2 ounces stoned black olives, halved
1/2 large orange, split into wedges

1
Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
2
Cut the onion and red pepper ( remove pith etc.) into strips the same size.
3
Drain / dry and cut sun dried tomatoes into 1cm pieces.
4
Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
5
Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
6
Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
7
Add rice - stir until grains have been coated in the oil.
8
Add the stock, wine, tomato puree and cayenne pepper.
9
Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
10
This meal can be prepared in advance up to Stage 9.

1953

kcal

Calories

Fat

183

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 lbs chicken, jointed, 2 large red peppers, 2 medium onions, 2 ounces sun-dried tomatoes packed in oil or 2 ounces chopped tomatoes, well drained, and more.

Yes, Chicken Basque falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Basque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions