Basque Chicken
6 servings
80 minutes
Basque-style chicken is a vibrant and aromatic dish that combines the flavors of the Mediterranean and traditional European cuisine. Its roots trace back to the Basque region of France and Spain, where culinary arts are filled with a passion for rich aromas and deep flavors. Tender pieces of chicken infused with spices are simmered in a rich sauce with paprika, sweet peppers, tomato paste, and olives, while the addition of white wine adds a refined tanginess to the dish. Basmati rice absorbs all these aromas, creating a hearty and harmonious meal. It is the perfect treat for a cozy family dinner filled with warmth and the taste of Southern Europe.
1
Cut the chicken into drumsticks, thighs, wings, and breasts. Set aside the back; it can be used to make broth.
- Chicken: 1 piece
2
In a deep skillet, heat olive and butter and fry pieces of chicken, seasoning with salt and pepper, until lightly browned and fragrant. This should be done in batches; otherwise, the meat will stew instead of frying.
- Olive oil: 6 tablespoons
- Butter: 25 g
- Chicken: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Fry the onion in the same oil, add thyme, paprika, tomato paste, sweet pepper, sun-dried tomatoes, and olives.
- Red onion: 2 heads
- Thyme: 4 stems
- Hot paprika: 0.5 tablespoon
- Tomato paste: 1 tablespoon
- Red sweet pepper: 3 pieces
- Sun-dried tomatoes: 8 pieces
- Black olives: 100 g
4
Add rice, pour in broth (previously prepared), add wine and crushed garlic.
- Basmati rice: 300 g
- Chicken broth: 350 ml
- Dry white wine: 180 ml
- Bay leaf: 4 pieces
5
Return the chicken to the skillet, cover with a lid, and simmer on low heat for 50 minutes.
- Chicken: 1 piece
