Chicken Basque

Chicken Basque

Savour the rich flavors of Spanish chicken with chili and paprika.


Ingredients (serves 4):

  • 1½ tbs olive oil
  • 8 skinless chicken thigh cutlets
  • 1 onion, halved, thinly sliced
  • 1 red bell pepper (capsicum), seeded, thinly sliced
  • 2 long fresh green chilies, seeded, thinly sliced diagonally
  • 2 garlic cloves, finely chopped
  • 2 tsp paprika
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken stock
  • 3 dried bay leaves
  • ¼ cup chopped fresh continental parsley
  • Steamed Basmati rice, to serve



  1. Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat.
  2. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
  3. Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, bell pepper (capsicum) and chili, stirring occasionally, for 5 minutes or until soft.
  4. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  5. Add the paprika and stir to coat.
  6. Add the chicken, tomato, stock and bay leaves.
  7. Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone.
  8. Season with salt and pepper. Stir in the parsley.
  9. Serve with steamed Basmati rice.
Print Friendly, PDF & Email

More articles

Leave a Reply