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). This meal can be prepared in advance up to Stage 9. Ingredients (for 4 people). 57.7 g I thought it would be easy to duplicate the Basque chicken I had several times on the French side of the Basque region (the area straddles the border between France and Spain). ( More oil may be needed.). Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour. One that can be made in advance. For a better experience on Delia Online website, enable JavaScript in your browser. Or, even more simply, it can be served with a crusty loaf of fresh French bread. Serves 4. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it! Start by seasoning the chicken joints well with salt and pepper. Now heat 2 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. It makes a lot of wonderful sauce, so try serving it over rice. Cut the onion and red pepper ( remove pith etc.) Drain / dry and cut sun dried tomatoes into 1cm pieces. It is essential to choose the right ingredients to make a good Basque chicken: red label chicken and vegetables from a small local producer will give a completely different flavour to your dish. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly. My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. Add onions and peppers and brown - about 5 minutes. Finally, place the wedges of orange in among the chicken and scatter with the olives. 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. Place chicken pieces on the top ( the rice should be submerged in the liquid. Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Take out and drain on kitchen paper. Our Favorite Videos Get Recipe » I ultimately decided I lik… Another recipe I found in Better Homes & Gardens Cook Healthy Today. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder), Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug, 2 oz (50 g) black olives (pitted if you prefer), 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices, 1 level tablespoon sun-dried tomato paste, Chilled Fennel Gazpacho with Olive Ciabatta Croutons. 19 %, ounces chorizo sausages, cut into 1cm chunks, pint chicken stock, better if made freshly from giblets etc. Add chopped garlic chorizo and sun dried tomatoes. While they always include hot or mild peppers, tomatoes, and something meaty like ham or sausage, it was hard to pin down the mildly spicy sauce I prefer. Chicken basquaise recipe. into strips the same size. Joint chicken and season well ( you can use just chicken breasts if you feel flush ). Here is a very simple recipe for Basque chicken. https://www.deliaonline.com/.../european/spanish/chicken-basque Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. The Basque Region. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces. This recipe is from The Delia Collection: Chicken. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Pour in the stock and wine, and add some seasoning. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. https://www.bascofinefoods.com/spanish-recipes/chicken-basquaise After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. into strips the same size. Joint chicken and season well ( you can use just chicken breasts if you feel flush ). Heat until a gentle simmer is achieved. Cut the onion and red pepper ( remove pith etc.) Next add a little more oil to the casserole, with the heat slightly higher than medium. Add the chicken and brown all over. Add the chicken … Great for an informal dinner party, Total Carbohydrate Drain / dry and cut sun dried tomatoes into 1cm pieces. You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8½ pint (4.5 litre) capacity. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through. A Family favourite. Add the stock, wine, tomato puree and cayenne pepper. 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. Add rice - stir until grains have been coated in the oil. But the versions I tried were all so different! Likewise, peel the onion and slice into strips of approximately the same size. ), sprinkle on the herbs and scatter the olives and orange wedges. Also I have used chicken … It is perfect to fix when you have fresh bell peppers on hand.

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