Basque Chicken
Tender chicken pieces braised in a colorful, savory sauce of sweet bell peppers, tomatoes, and mild chili.
- 55 min
- 857 kcal / serving
- easy
- Protein
- 57.4 g
- Fat
- 60.1 g
- Carbs
- 21 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 pc chicken thighs or breasts (skin-on)
- 3 pc bell peppers (red and green, sliced into strips)
- 3 pc tomatoes (diced)
- 1 pc onion (sliced into strips)
- 2 pc garlic cloves (chopped)
- 50 g cured ham (e.g., Serrano or Bayonne, diced)
- 3 tbsp olive oil
- 1 tsp paprika powder (or Piment d'Espelette)
- 1 pinch salt
Method
- Heat the olive oil in a deep skillet and sear the chicken pieces skin-side down for 5 minutes until crispy, flip, and remove.
- Add the diced ham, onion, and bell pepper strips to the remaining fat, sautéing for about 5 minutes.
- Stir in the chopped garlic and paprika powder, letting it cook for 1 minute until fragrant.
- Add the diced tomatoes, season well with salt, and bring the vegetable mixture to a boil.
- Place the chicken pieces back into the skillet on top of the vegetables, keeping the skin side up.
- Cover and simmer gently over medium-low heat for 30-35 minutes until the chicken is thoroughly cooked and tender.
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