Recipe

Chicken Basque

Every Week We Deliver Everything You Need To Cook Amazing Meals

Chicken Basque

Classic Spanish dish of roasted chicken thighs in sun-dried tomato, chilli, olive, wine and paprika rice.




Ingredients to serve 2

  • 4 x chicken thighs
  • 1 x red onions – peel and slice
  • 1 x peppers – slice and deseed
  • 50g x sun-dried tomatoes – chop roughly
  • 2 cloves x garlic – crush, peel and chop
  • ½ cup x basmati rice
  • 1 tbsp x tomato paste
  • 1 tsp x paprika
  • 2 x bay leaves
  • 3g x fresh thyme
  • 1 tsp x chicken stock granules
  • 175ml x boiling water
  • 90ml x white wine
  • 1 x lemons – cut into wedges
  • 40g x pitted black olives
  • 3g x parsley – chop roughly
  • ½ x chilli – deseed and chop finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 8 x chicken thighs
  • 2 x red onions – peel and slice
  • 2 x peppers – slice and deseed
  • 100g x sun-dried tomatoes – chop roughly
  • 4 cloves x garlic – crush, peel and chop
  • 1 cup x basmati rice
  • 2 tbsp x tomato paste
  • 2 tsp x paprika
  • 4 x bay leaves
  • 5g x fresh thyme
  • 2 tsp x chicken stock granules
  • 350ml x boiling water
  • 180ml x white wine
  • 2 x lemons – cut into wedges
  • 80g x pitted black olives
  • 5g x parsley – chop roughly
  • 1 x chilli – deseed and chop finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Preheat the oven to 180°C.

Step 2

Prepare all ingredients as indicated above. Dissolve the chicken stock granules in the boiling water.

Step 3

Place a large frying pan on the stove on high heat. When it is nice and hot, place the chicken pieces, skin side down, in the pan. If your pan is small rather brown the chicken in batches so that you don’t overcrowd them in the pan. Season them well with salt. When the skin is browned move them to a side plate or dish (you don’t want the chicken to be cooked through at this stage you are just looking for the skin to be nicely browned).

Step 4

There should be fat in the pan from the chicken, that’s perfect, if there isn’t much fat then add a couple glugs of olive oil at this point. Turn the heat down to medium and add the onion, cook until soft and translucent (about 7 minutes), season with salt. Add the garlic, chilli, tomato paste, thyme, paprika and bay leaf and cook for another minute. Now throw in the sundried tomatoes and rice and give it all a good stir to ensure the rice is nicely coated in oil. Pour in the chicken stock and wine and bring to a boil. Once its bubbling gently, remove from the stove and transfer to a oven-proof casserole dish. Make sure the rice is covered in liquid, if it isn’t then add a little water. Place the chicken pieces on top and a couple of lemon wedges.

Step 5

Cover with tin foil and cook in the oven for 35 minutes. After about 20 minutes, check that the rice hasn’t dried out, if it has then add a little more water.

Step 6

The dish is ready when the rice is cooked but has a little bite and the juices from the chicken run clear. Check seasoning.

Step 7

Serve with more lemon wedges, black pepper and chopped parsley.