adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Basque-Style Chicken With Peppers and Olives
Basque-Style Chicken With Peppers and Olives
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory Basque-Style Chicken in a flavorful sauce with roasted chilies, ham, tomatoes, garlic, and olives. Perfect for a cozy, comforting meal.
Ingredients:
  • 3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety)
  • Olive oil, for sprinkling
  • 8 skin-on, bone-in chicken thighs (about 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 medium red onion, thinly sliced
  • 1/4 pound (one thick piece) baked ham, cut into matchsticks
  • 1 clove garlic, thinly sliced
  • 1 jalapeño or other small hot chili pepper, seeded and chopped
  • 1 (15-ounce) can chopped tomatoes
  • 1 cup chicken stock
  • 1/2 cup pitted green olives, coarsely chopped
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Prepare the chiles: Preheat the broiler and position a rack about 5 inches away from the heat source. Lightly brush the chiles with oil and broil for 5 minutes, turning occasionally until charred. Alternatively, char the chiles directly on a gas stovetop flame. Place the chiles in a bowl, cover with a plate to steam and soften for 5 minutes.
  • Peel and deseed the chiles: Gently remove the charred skin by hand, cut the chile open, discard the seeds, and roughly chop.
  • Prepare the chicken: Trim excess fat from the thighs and season with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Brown the thighs skin side down for 4 minutes until golden, then flip and brown for another 3 minutes. Transfer thighs to a bowl and repeat with remaining pieces.
  • Prepare the sauce: Keep 2 tablespoons of fat in the pan and discard the rest. Combine the onion, ham, and garlic in the pan. Sauté for 5 minutes until the onions begin to soften. Mix in the roasted chiles and jalapeño, and continue to cook for an additional 2 minutes. Stir in the tomatoes and stock. Deglaze the pan by scraping the flavorful bits using a wooden spatula. Bring the mixture to a boil, then reduce the heat, partially cover, and simmer for 5 minutes.
  • Arrange the chicken in the pan, skin side up, with all the juices. Feel free to pack the thighs snugly. Drizzle sauce over the chicken. Bring to a boil, then reduce heat, partially cover, and simmer for 20-25 minutes until chicken is fully cooked and reaches 165°F.
  • Adjust seasoning by tasting the sauce and adding more salt and black pepper if desired. Then, garnish with chopped olives and parsley before serving hot.

Similar Recipes