This hearty Spanish Chicken Basque is a comforting one-pot meal that combines tender chicken pieces with aromatic basmati rice, spicy chorizo, and sweet roasted peppers. The dish simmers slowly, allowing the flavors of garlic, white wine, and tomato puree to meld into a rich, savory sauce. It’s perfect for a cozy weeknight dinner or a casual gathering with friends. The addition of black olives and fresh herbs adds a bright, Mediterranean finish. Serve it straight from the casserole for a rustic presentation that’s as satisfying to look at as it is to eat.
Spanish Chicken Basque
Description
This hearty Spanish Chicken Basque is a comforting one-pot meal that combines tender chicken pieces with aromatic basmati rice, spicy chorizo, and sweet roasted peppers. The dish simmers slowly, allowing the flavors of garlic, white wine, and tomato puree to meld into a rich, savory sauce. It’s perfect for a cozy weeknight dinner or a casual gathering with friends. The addition of black olives and fresh herbs adds a bright, Mediterranean finish. Serve it straight from the casserole for a rustic presentation that’s as satisfying to look at as it is to eat.Ingredients
Directions
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Preheat oven to 350°F (180°C).
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Season chicken joints well with salt and pepper.
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Slice red peppers in half, remove seeds, and slice each half into 6 strips.
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Slice onion into strips similar in size to the peppers.
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Drain sun-dried tomatoes and cut into 1/2" pieces.
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Heat olive oil in a large flameproof casserole dish over medium-high heat.
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Add chicken and brown until nutty golden on all sides.
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Remove chicken to a plate lined with kitchen paper.
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Add garlic, chorizo, and sun-dried tomatoes to the pot and toss for 1-2 minutes.
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Stir in the rice and coat grains well with the oil and ingredients.
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Add stock, white wine, tomato puree, and paprika. Stir to combine.
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Bring the mixture to a simmer.
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Reduce heat to low. Place chicken pieces gently on top of the rice mixture.
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Sprinkle over fresh herbs, olives, onion strips, and orange wedges.
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Cover the casserole and cook over very low heat for 50-60 minutes, or until rice is tender and chicken is cooked through. Alternatively, bake in the oven for 1 hour.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 949.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 13.1g66%
- Cholesterol 353.6mg118%
- Sodium 325.7mg14%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 3.5g15%
- Sugars 4.2g
- Protein 107.3g215%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the dish to rest for 5-10 minutes after cooking before serving to let the rice firm up slightly.
You can substitute white rice for brown basmati, but reduce the cooking time by about 10-15 minutes as white rice cooks faster.
If you prefer a milder flavor, use sweet paprika instead of hot paprika.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock.
For added creaminess, stir in a tablespoon of butter or a dollop of sour cream just before serving.
