Pan Basquaise Recipes

CHICKEN BASQUAISE

Chicken Basquaise image

Chicken Basquaise (poulet Basquaise) is a delicious one pot chicken recipe made with tomatoes and peppers/capsicum. This one pot chicken stew is an easy and delicious midweek meal.

Provided by Robyn

Categories dinner

Number Of Ingredients 13

Ingredients

4 chicken thighs (skin removed)
1½ tbsp olive oil
1 brown onion (sliced)
1 red bell pepper/capsicum (cut into strips)
1 green bell pepper/capsicum (cut into strips)
2 cloves garlic (crushed)
½ tsp smoked paprika
400 g tin/can chopped tomatoes
250ml (1c) stock/water
1 bay leaf
sea salt
cracked black pepper
parsley (finely chopped, for serving, optional)

Steps:

Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
Season the chicken thighs with salt and pepper then fry in 1 tbsp 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 tbsp oil for 5 minutes, adding a splash of water if they start to burn.
Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
Return the chicken thighs to the pan and place the lid on it.
Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
Sprinkle chopped parsley over, if using, and serve.

Nutrition Facts : Calories 325 kcal, Carbohydrate 11 g, Protein 20 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 239 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CREAMY HATCH CHILE CHICKEN

Creamy Hatch Chile Chicken image

Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

5 Hatch chile peppers
1 ½ tablespoons butter
1 onion, cut into strips
1 cup frozen corn
¾ tablespoon chicken bouillon granules
¼ teaspoon ground black pepper
1 ½ cups shredded rotisserie chicken
1 cup Mexican crema

Steps:

Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g

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