Basque Style Chicken With Peppers And Olives Recipes

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BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES



Basque-Style Chicken With Peppers and Olives image

Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.

Provided by Sheryl Julian

Categories     Dinner     1-Pot

Time 1h10m

Yield 6

Number Of Ingredients 14

3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety)
Olive oil, for sprinkling
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 skin-on, bone-in chicken thighs (about 3 pounds)
1 medium red onion, thinly sliced
1/4 pound (one thick piece) baked ham, cut into matchsticks
1 clove garlic, thinly sliced
1 jalapeño or other small hot chili pepper, seeded and chopped
1 (15-ounce) can chopped tomatoes
1 cup chicken stock
1/2 cup pitted green olives, coarsely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

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