Basquechickenandrice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASQUE CHICKEN AND RICE



Basque Chicken and Rice image

This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet - On Our Immigrant Ancestors.

Provided by JazzysNamma

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 (3 lb) roasting chickens, cut into 8 pieces
3 garlic cloves, peeled and chopped
1 medium yellow onion, chopped small
1/2 medium bell pepper, chopped small
1/4 cup water
2 cups rice
4 cups chicken stock
1 bay leaf
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 989.1, Fat 45.1, SaturatedFat 11.8, Cholesterol 167.6, Sodium 496.1, Carbohydrate 89.8, Fiber 2.1, Sugar 5.3, Protein 50.7

CHICKEN BASQUE STYLE



Chicken Basque Style image

Provided by Barbara Kafka

Categories     dinner, project, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium green peppers
2 medium red peppers
2 large onions, peeled and finely chopped (about 3 cups)
5 cloves garlic, peeled and smashed
2 ounces rendered chicken fat
2 ounces pork belly, skin removed if necessary (available at a butcher's or specialty store), or pancetta, cut into 1/2-inch cubes
4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1 1/2-inch lengths
2 1/4 pounds ripe tomatoes, cored and cut into 1-inch chunks (about 6 cups)
1 4 to 5 pound chicken, cut into 10 serving pieces with back, neck and wing tips reserved for stock
Kosher salt to taste
Freshly ground black pepper to taste
2 bay leaves
1 branch fresh thyme

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



Basque-Style Chicken image

Tasty Basque-style dishes with sautéed peppers and tomatoes with garlic provided the inspiration for this simple chicken skillet.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 9

1/2 cup KRAFT Zesty Italian Dressing, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 onion, sliced
3 slices OSCAR MAYER Boiled Ham, finely chopped
3 cups mixed green and red bell pepper strips
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, drained
1/2 tsp. paprika
1/2 tsp. crushed red pepper
3 cups hot cooked long-grain white rice

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.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

BASQUE CHICKEN CASSEROLE



Basque Chicken Casserole image

This was my dinner tonight and i really loved the taste of the chicken and the rice. It is kind of a paella casserole

Provided by Swiss Miss

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 1/3 kg chicken, cut into pieces
2 tablespoons flour
salt and pepper
3 tablespoons olive oil
1 onion, cut into rings
1 green pepper, slit
1 red pepper, slit
1 garlic, pressed
150 g chorizo sausage, slit
1 tablespoon tomato puree
200 g long grain rice
450 ml chicken broth
chile
thyme
120 g ham, cut into cubes
olive
parsley

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.

Nutrition Facts : Calories 1267.9, Fat 76.4, SaturatedFat 21.7, Cholesterol 292.4, Sodium 1502.2, Carbohydrate 55.1, Fiber 2.7, Sugar 3.9, Protein 84.3

CLASSIC BASQUE CHEESECAKE RECIPE BY TASTY



Classic Basque Cheesecake Recipe by Tasty image

Indulge in the sweeter side with this extra-creamy Basque cheesecake. Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way.

Provided by Aleya Zenieris

Categories     Desserts

Time 3h15m

Yield 12 servings

Number Of Ingredients 8

2 lb cream cheese, softened
1 ⅔ cups granulated sugar
5 large eggs, room temperature
2 large egg yolks, room temperature
2 cups heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon kosher salt
¼ cup all purpose flour

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!

Nutrition Facts : Calories 513 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 0 grams, Protein 10 grams, Sugar 16 grams

More about "basquechickenandrice recipes"

SPICY BASQUE-STYLE CHICKEN RECIPE | MYRECIPES
spicy-basque-style-chicken-recipe-myrecipes image
2007-05-14 Instructions Checklist. Step 1. Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium …
From myrecipes.com
5/5 (14)
Calories 264 per serving
Servings 4
  • Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.
  • Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.


SPICY BASQUE CHICKEN WITH SAFFRON RICE RECIPE - THE …
spicy-basque-chicken-with-saffron-rice-recipe-the image
2014-12-08 Published on December 8, 2014 / Last updated on April 4, 2022. Rate Jump to Recipe. Smoked paprika, chilies, and green olives give this …
From thewanderlustkitchen.com
4.5/5 (12)
Total Time 30 mins
Category Main Dish
Calories 520 per serving
  • Rinse the rice through a mesh strainer until the water runs clear. Place in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let cook until the water has reduced beneath the level of the rice. Cover, turn the heat down to low, and simmer for 15 minutes. Turn off the heat and let sit until ready to serve.
  • While the rice cooks, slice the two chicken breasts in half length-wise to produce four thin breast pieces. Season both sides of each piece with the smoked paprika and pepper.
  • Heat the olive oil in a 12" or larger skillet over medium-high heat. Once hot, add the sliced onion and saute for 3 minutes. Push the onion to one side of the pan and add the chicken pieces. Immediately turn the heat down to medium. Let the chicken cook for 2 minutes, then turn the chicken and add the garlic, olives, prosciutto, capers, and tomatoes.
  • Allow the contents to come to a boil, then turn the heat to low and cover the pan. Simmer for 6 minutes, or until chicken is cooked through. Remove the cooked chicken from the pan and turn the heat back up to medium-high. Cook the sauce for 3 minutes to thicken. Serve the chicken topped with sauce and a side of saffron rice.


BASQUE-STYLE CHICKEN
2022-03-09 Directions. Preheat oven to 350°F. Season chicken thighs on all sides with sea salt and paprika. Set aside. Heat a large, higher-sided saucepan over medium heat. Once heated, add the olive oil and sliced ham. Sauté for about five minutes until slightly crisp, then remove the …
From more.ctv.ca
Cuisine French
Category Dinner
Servings 4-6
Total Time 1 hr 30 mins


BASQUE CHICKEN | RICARDO
2008-12-06 Preparation. With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a large ovenproof skillet, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate. In the same skillet, sauté the peppers, onion, Bayonne ham, garlic and thyme over high heat, about 5 minutes. Add oil, if needed.
From ricardocuisine.com
5/5 (10)
Category Main Dishes
Servings 6
Total Time 1 hr 20 mins


BASQUE CHICKEN - RELISH
Preheat oven to 425F. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
From relish.com


KARL’S BASQUE CHICKEN IN A CLAY POT II | JABBERWOCKY STEW
2012-09-23 Remove to the bowl. Deglaze the sauté pan with sherry and pour the liquid into the bowl. Drain clay pot. Give the onion, mushrooms and chorizo a gentle stir and pour half of the mix into the clay pot. Arrange the chicken pieces in the clay pot. If you are using a round clay pot put the leg/thigh pieces on the outside and breast pieces in the ...
From jabberwockystew.net


CHICKEN BASQUAISE RECIPE | HOW TO MAKE CHICKEN BASQUAISE | BASCO
Method. Pre-heat your oven to 200°C/400°F/Gas Mark 6. Start by butchering the chicken into 8 pieces, that is 2 wings, two breasts, two legs and two thighs. Cut the breasts into two pieces. To prepare the sauce, heat 3 tablespoons of the oil in a large oven-proof casserole dish. Add the ham and fry until crispy, remove from the pan and drain ...
From bascofinefoods.com


BASQUE CHICKEN DRUMSTICKS - HIDDEN PONIES
2014-06-18 Oh yes, the good old “What’s for dinner” question. On a good week I also meal plan. I have a basic formula I like to use: 1 meal each of rice, pasta, potatoes & bread based (pitas, pizza, chicken pot pie etc.), 1 meal of “other” (Asian noodles, stirfry etc.), 1 leftovers meal or easy dinner (eat out, boxed or homemade frozen food) and 1 meal at my mom’s house.
From hiddenponies.com


BASQUE CHICKEN | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
Basque Chicken is a community recipe submitted by starch&dairy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat oven to 200 degrees Celsius. Lightly oil bottom of earthenware crock or deep casserole, just enough to coat. Place butterflied peppers skin-side-up in continuous layer at ...
From nigella.com


BASQUE-STYLE RISOTTO WITH CHICKEN, CHORIZO AND PEPPERS (RIZ GAXUXA)
2019-02-11 Stir in the chorizo and pancetta, and cook for 5 minutes until sizzling and fragrant. Stir in the bell peppers and cook for 2-3 minutes until slightly translucent. Stir in the rice, black pepper and Espelette pepper. Cook for 3 minutes, just until the rice gets translucent. Pour in half of the chicken stock (500ml) – it should cover all the rice.
From pardonyourfrench.com


BASQUE ROAST CHICKEN | CANADIAN LIVING
2011-08-15 Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan. Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes. Nutritional facts Per each of 6 servings: about. Sodium 668 mg.
From canadianliving.com


BASQUE CHICKEN OR POULET BASQUAISE - LARDER LOVE
Instructions. Heat oil in a large pan and sear the chicken on both sides. Do not move for 1 minute to form a crust then tiurn after 2 mins and do other side. Remove chicken from pan. Add the onion to the pan and cook for 4 minutes before adding the garlic and sliced peppers. Add the paprika and cook for a further 5 minutes.
From larderlove.com


CHICKEN BASQUE- DELIA SMITH'S FAMOUS RECIPE | RICE | QUENCH …
1/2 large orange, cut into 1/2" wedges -- peel on. Start off by seasoning the chicken pieces with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry ...
From quench.me


12 BASQUE RECIPES STRAIGHT FROM THE PYRENEES | SAVEUR
2021-08-19 Marmitako (Basque Tuna and Potato Soup) Matt Taylor-Gross. In this traditional Basque recipe, marmitako means roughly “from the …
From saveur.com


FAVORITE BASQUE RECIPES – EUSKAL KAZETA
2022-01-14 Basque-Style Tuna Belly. Cod, Cockles and Shrimp in Basque Wine Sauce from Food and Wine. Hake and Clams in Salsa Verde from Spain Recipes. Saveur’s Basque Seafood Stew. Shrimp with Grapefruit-Vanilla Nage Recipe from Tinto’s in Philadelphia. Chef Jose Garces’ Txangurro (Crab) Salad Sandwich.
From euskalkazeta.com


BEST AUTHENTIC BASQUE SPANISH FOOD RECIPES - BASCO FINE FOODS
From classic Basque food recipes like Bacalao Pil Pil, Marmitako or Chipirones en su Tinta influenced by Javier’s childhood memories, to more modern dishes like Mussels with Chistorra Sausage and Txakoli that use 100% Basque ingredients. Sea Bass Bilbaína. 35 mins. 2 people. Bar Nestor Tortilla. 30 mins. 4 people. Sukalki Recipe . 4hrs. 4 people. Ibérico Ham …
From bascofinefoods.com


ONE POT CHICKEN BASQUAISE (POULET BASQUAISE ... - MRS JONES'S …
2021-04-09 Instructions. Season the chicken thighs with salt and pepper then fry in 1 tablespoon olive oil over medium high heat until browned all over. Remove to a plate, cover with foil and cook the sliced onion with the other ½ tablespoon oil for 5 minutes, adding a …
From mrsjoneskitchen.com


BASQUE CHICKEN RECIPE - EASY FRENCH FOOD
Add the tomatoes, cover and simmer on low to medium heat for 20 minutes. Add salt and pepper to taste. Meanwhile, in another frying pan, brown the chicken on all sides in two tablespoons olive oil on medium heat. Add the chicken to the tomato sauce along with the wine, several teaspoons of mixed dried herbs, and the pinch of cayenne pepper.
From easy-french-food.com


FRENCH CHICKEN: EASY & DELICIOUS 'POULET BASQUAISE
2019-05-08 Instructions. In a large plate, place our drumsticks and use a paper towel pat dry the meat. Roll the drumsticks in the flour and set aside. Season with salt. Heat a large pan or pot (I use my Le Creuset) over medium heat. Once hot, drizzle half of the olive oil and cook the drumsticks for 4-5 min on each side.
From bonappeteat.ca


10 BEST BASQUE DESSERTS RECIPES | YUMMLY
6,036 suggested recipes. Goxua (Basque Cream Dessert) La Cocina de Babel. flour, sugar, sugar, eggs, powdered sugar, sugar, whipping cream and 6 more. Coffee Dessert As receitas lá de casa. instant coffee, condensed milk, ladyfingers, cornstarch, milk and 3 more. Fast Dessert Marmita. sliced almonds, dulce de leche, eggs . Layered Dessert As receitas lá de casa. …
From yummly.com


BASQUE-STYLE CHICKEN | CANADIAN LIVING
2007-10-31 %RDI. Iron 24.0; Folate 13.0; Calcium 6.0; Vitamin A 8.0; Vitamin C 88.0; Method Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches.
From canadianliving.com


BASQUE CHICKEN AND CHORIZO SAUTé RECIPE - FOOD & WINE
Step 2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, …
From foodandwine.com


TRADITIONAL POULET BASQUAISE (BASQUE CHICKEN) - TINY ISLAND KITCHEN
2020-11-16 Place them straight in cold water to remove the skin easier. Mash them with a fork. In a large saucepan, cook chicken in medium heat until they turn brown on olive oil. And add Bayonne ham, onions, and garlic and cover it for 10 minutes. Once ham and chicken are cooked take out; Pour the white wine for 5-7 minutes.
From tinyislandkitchen.com


BAKED BASQUE CHICKEN - RECIPE | SPICE TREKKERS
Preheat oven to 425°F. Place chicken in a bowl. Pound salt, garlic, and Gorria pepper into a paste. Stir into 1 Tbsp oil. Rub all over chicken pieces. Place chicken in a large, deep roasting pan and put it in the oven. Roast for 15 minutes until well colored. Reduce heat to 350°F and add onions, peppers, and ham.
From spicetrekkers.com


BASQUE CHICKEN | A TABLE: RECIPES FOR COOKING AND EATING THE …
2021-04-17 Add the tomatoes to the boiling water and blanch until the skin starts to peel at the edges of the cuts, 10 to 20 seconds. Drain and transfer to the ice bath. Once the tomatoes are cooled slightly, use your fingers to peel off the skin and discard. Roughly chop the tomatoes; set aside. Season the chicken pieces with salt.
From coolfooddude.com


BASQUE CHICKEN WITH SAUCE – THE BASQUE WIFE
2013-07-19 Place sweet peppers, onions and garlic in saucepan. Cook and stir for 3 to 4 minutes or until vegetables are nearly tender. Add paprika and red pepper flakes. Cook and stir for 1 minute more. Stir in tomatoes, broth, parsley and olives. Bring to …
From thebasquewife.com


CHICKEN BASQUAISE | RIVER COTTAGE
Method. Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to ...
From rivercottage.net


BASQUE CHICKEN AND CHORIZO DINNER - FARM TO JAR FOOD
2022-05-23 Return the chicken and chorizo to the skillet, cover, and turn the heat down to low. Simmer, covered, for 20-25 minutes. Add the quartered artichoke hearts, raise the heat to medium and cook uncovered until the sauce is slightly thickened (5-10 minutes). If not on the SCD, serve with crusty French bread.
From farmtojar.com


BASQUE STYLE BRAISED CHICKEN AND CHORIZO (CHICKEN ... - MY KITCHEN …
2020-09-17 Transfer to the tray with the sausage, for now. Reduce the heat to medium and again, add a little more oil if needed. Add the onion, potatoes, bay leaves, thyme, apple, tomatoes, and tomato paste. Season with salt and pepper to taste and cook for about 6 to 8 minutes, stirring frequently, to help the veggies tenderize.
From mykitchenlittle.com


BASQUE ROAST CHICKEN (CHICKEN BASQUE STYLE RECIPE) - CARIBBEAN …
2021-05-02 Place in a bowl, toss with the olive oil. Combine salt, sweet paprika, smoked paprika, cayenne pepper and rub all over the chicken pieces. Place, skin side up, on top of the vegetable mixture in pan. Roast in the oven at 450°F, basting halfway through until juices run clear when chicken is pierced, about 45 minutes.
From caribbeangreenliving.com


BASQUE CHICKEN AND SAFFRON RICE RECIPE | CDKITCHEN.COM
Return chicken to skillet. Saute 2 minutes. Add salt and pepper to taste. Serve chicken over rice and spoon sauce on top. For Basque Saffron Rice: Heat oven to 350 degrees F. Using an oven-proof casserole that also can be used on a burner, heat oil over medium-high heat. Add onion and rice. Saute 5 minutes.
From cdkitchen.com


BASQUE CHICKEN | METRO
Preparation. In a large pan over medium-high heat, brown the chicken drumsticks in the olive oil. Cook over medium heat for about 15 minutes. Season. Add the peppers and prosciutto and continue cooking for about 20 minutes. Add the onion and cook for 15 minutes.
From metro.ca


BASQUE CHICKEN TRADITIONAL SPANISH RECIPE - GOURMAND BREAKS
2011-04-13 Slice the pepper into good thick strips. Peel the onion and slice thickly. Cut your dried tomatoes, whether they be in oil or freshly re-hydrated, into small pieces. Now heat 3 tablespoons olive oil in a good sized casserole pot and add the chicken pieces, not all at once, but two or three first and brown them well on both sides.
From gourmandbreaks.com


CHICKEN BASQUE | RECIPES | DELIA ONLINE
2021-05-28 Chicken Basque. 50 min. ute. s - 1 h. ou. r. to cook. 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. My interpretation of it also uses dried ...
From deliaonline.com


POULET BASQUAISE – BASQUE-STYLE CHICKEN - TASTE FRANCE MAGAZINE
Remove the fried chicken pieces from the pan, add the onions, garlic and strips of pepper to the fat and briefly sauté them. Deglaze with the white wine and leave to simmer for 2-3 minutes without covering. Set the oven to 200°C. Sprinkle everything with ground paprika and Piment d'Espelette. Mix in the tomato paste, followed by the tomatoes.
From tastefrance.com


BRAISED CHICKEN BASQUE-STYLE (CHICKEN BASQUAISE) | SAVEUR
2021-07-16 Preheat the oven to 450°F. Meanwhile, in a large Dutch oven or high-sided cast-iron skillet, warm 1 tablespoon oil over medium heat. Add the sausages and cook, turning occasionally, until browned ...
From saveur.com


BASQUE CHICKEN AND RICE CASSEROLE | RECIPELION.COM
Instructions. Heat a deep stove-top casserole and add the oil and chicken. Brown pieces well and then remove to a platter. Leave the oil in the pan. Add to the pan and garlic, yellow onion, and green pepper. Saute until the onion is clear and then deglaze the pan with 1/4 cup water. Return the chicken to the pot and add the remaining ingredients.
From recipelion.com


Related Search