This Basque chicken is a light one pot chicken dish with juicy chicken thighs braised with garlic, peppers / capsicum, and tomatoes. It is delicious served with creamy mashed potato, roast potatoes, or with a crisp salad.
This Basque recipe combines chicken with a piperade sauce - made from capsicum / peppers, tomatoes and onions. It is traditionally flavoured with Piment d'Espelette, a variety of peppers native to the Basque region. This can be hard to get hold of in Australia, so I have substituted it with a combination of smoked paprika with a touch of cayenne pepper.
These braised chicken thighs are a dish that I love to double the amount of and make a huge batch - not only are they delicious freshly baked, but the flavours develop in the fridge overnight making them a lovely dinner the following day too, and they freeze well.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1½ tablespoons olive oil
- 4 chicken thighs around 500g / 1 lb in weight
- 1 onion halved and sliced into moon shapes
- 1 red capsicum / pepper cut into strips
- 1 green capsicum / pepper cut into strips
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- pinch cayenne pepper
- 400 g tin chopped tomatoes
- 240 ml Gluten-Free vegetable or chicken stock
- 1 bay leaf
- sea salt
- black pepper
- fresh parsley for serving, optional
Method
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Heat 1 tablespoon oil in large heavy based pan / skillet over a medium – high heat.
- Season the chicken thighs with salt and black pepper then place in the hot pan and cook for 5-7 minutes, until starting to colour, then turn and cook for another 3-4 minutes.
- Remove the chicken to a plate and cover with foil to keep warm. It will not be cooked through at this stage.
- Return the pan to the heat, lower the heat slightly and add the other ½ tablespoon oil. Cook the onion for 5 minutes, adding a splash of water if it starts to burn.
- Add the red and green peppers/capsicum and fry for 3 minutes.
- Add the garlic and cook for a minute, then add the smoked paprika and cayenne pepper and cook for 30 seconds, until fragrant.
- Pour in the tomatoes, stock, bay leaf and season with salt and black pepper. Bring to a simmer.
- Return the chicken thighs to the pan and place the lid on.
- 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.
- Serve with salad and roast potatoes, on jacket potatoes or with rice.
- The chicken will keep in the fridge in an airtight container for up to 3 days.
Notes
Smoked paprika and pinch cayenne pepper – are used as a substitute for espelette pepper, which is traditionally used in this dish.
STORAGE
Fridge - in an airtight container, up to 3 days.
Freezer - freeze the chicken for up to 3 months.
Nutrition
Calories 388kcal | Carbohydrates 13g | Protein 24g | Fat 27g | Saturated Fat 7g | Polyunsaturated Fat 5g | Monounsaturated Fat 13g | Trans Fat 0.1g | Cholesterol 124mg | Sodium 330mg | Potassium 678mg | Fiber 3g | Sugar 7g | Vitamin A 1383IU | Vitamin C 74mg | Calcium 59mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1½ tablespoons olive oil
- 4 chicken thighs around 500g / 1 lb in weight
- 1 onion halved and sliced into moon shapes
- 1 red capsicum cut into strips
- 1 green capsicum cut into strips
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- pinch cayenne pepper
- 400 g tin chopped tomatoes
- 1 c Gluten-Free vegetable or chicken stock
- 1 bay leaf
- sea salt
- black pepper
- fresh parsley for serving, optional
Method
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Heat 1 tablespoon oil in large heavy based pan / skillet over a medium – high heat.
- Season the chicken thighs with salt and black pepper then place in the hot pan and cook for 5-7 minutes, until starting to colour, then turn and cook for another 3-4 minutes.
- Remove the chicken to a plate and cover with foil to keep warm. It will not be cooked through at this stage.
- Return the pan to the heat, lower the heat slightly and add the other ½ tablespoon oil. Cook the onion for 5 minutes, adding a splash of water if it starts to burn.
- Add the red and green capsicum and fry for 3 minutes.
- Add the garlic and cook for a minute, then add the smoked paprika and cayenne pepper and cook for 30 seconds, until fragrant.
- Pour in the tomatoes, stock, bay leaf and season with salt and black pepper. Bring to a simmer.
- Return the chicken thighs to the pan and place the lid on.
- 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.
- Serve with salad and roast potatoes, on jacket potatoes or with rice.
- The chicken will keep in the fridge in an airtight container for up to 3 days.
Notes
Smoked paprika and pinch cayenne pepper – are used as a substitute for espelette pepper, which is traditionally used in this dish.
STORAGE
Fridge - in an airtight container, up to 3 days.
Freezer - freeze the chicken for up to 3 months.
Nutrition
Calories 388kcal | Carbohydrates 13g | Protein 24g | Fat 27g | Saturated Fat 7g | Polyunsaturated Fat 5g | Monounsaturated Fat 13g | Trans Fat 0.1g | Cholesterol 124mg | Sodium 330mg | Potassium 678mg | Fiber 3g | Sugar 7g | Vitamin A 1383IU | Vitamin C 74mg | Calcium 59mg | Iron 2mg
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