Description
Savor Mediterranean magic with this irresistible Chicken Basque recipe that blends Spanish culinary tradition with robust flavors. Rich tomato sauce, tender chicken, and smoky peppers create a hearty dish promising warmth and comfort you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 (3 1/2 pounds or 1.6 kg) chicken, jointed into 8
- 150 g chorizo, sliced
Vegetables and Aromatics:
- 2 red peppers, sliced
- 1/2 onions, sliced
- 2 garlic cloves, chopped
- 50 g black olives
- 50 g sun-dried tomatoes
Liquids and Seasonings:
- 225 ml (1 cup) brown basmati rice
- 275 ml (1 1/4 cups) chicken stock
- 170 ml (3/4 cup) dry white wine
- 2 1/2 tablespoons olive oil
- 1/2 orange, cut into wedges
- 1 teaspoon thyme
- 1 tablespoon sun-dried tomato paste
- 1/2 teaspoon hot paprika
- Salt
- Pepper
Instructions
- Generously coat chicken pieces with a robust blend of seasonings, ensuring complete coverage.
- Heat oil in a large skillet and sear chicken until a rich golden-brown crust develops, then transfer to a separate plate.
- In the same pan, gently sauté onions and bell peppers until they become translucent and slightly softened.
- Introduce diced chorizo, minced garlic, and chopped tomatoes, stirring to combine and release aromatic flavors.
- Incorporate uncooked rice, tomato paste, smoked paprika, and fresh thyme, mixing thoroughly to distribute ingredients evenly.
- Carefully pour white wine and chicken stock into the pan, tasting and adjusting seasoning as needed for balanced flavor profile.
- Arrange seared chicken pieces atop the rice mixture, then scatter fresh orange wedges and briny olives across the surface.
- Cover the pan and simmer gently on low heat for 50-60 minutes, or alternatively bake in a preheated 180°C oven until rice is tender and chicken is fully cooked.
- Allow the dish to rest for 10 minutes, then serve directly from the cooking vessel, allowing the flavors to meld and intensify.
Notes
- Elevate seasoning by using a blend of kosher salt, smoked paprika, and black pepper for deeper flavor complexity.
- Pat chicken completely dry before browning to ensure a crispy, golden-brown exterior that seals in moisture.
- Experiment with different rice varieties like bomba or calasparra for authentic Spanish texture and superior absorption.
- Adapt for dietary needs by substituting chorizo with plant-based sausage or extra vegetables for vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Basque
Nutrition
- Serving Size: 8
- Calories: 372 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg