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

 

Method:

  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.
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