Basquechickenandrice Recipes

BASQUE CHICKEN AND RICE

Steps:

• Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
• Brown chicken well and remove to platter.
• Leave oil in pan (I drain off all but 2 tablespoons).
• Add to pan the garlic, onion and bell pepper.
• Saute until onion is clear and then deglaze pan with the 1/4 cup water.
• Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
• Bring to boil, cover the pan, and turn down to a simmer.
• Cook 25 minutes or until rice is tender.

CHICKEN BASQUE STYLE

Steps:

• Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
• While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
• Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
• Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
• Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
• Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.

BASQUE-STYLE CHICKEN

Steps:

• Heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet; set aside.
• Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
• Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165ºF). Serve over rice.

BASQUE CHICKEN CASSEROLE

Steps:

• Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
• Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
• Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
• Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
• Add ham, olives and the parsley, let it simmer another 5 minutes.

CLASSIC BASQUE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
• Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
• Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
• Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don't worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
• Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50-60 minutes.
• Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
• Slice and serve.
• Enjoy!