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Chicken basque
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
95 minutes
Indulge in a flavorful Spanish chicken dish with smoked ham, chili, and paprika.
Ingredients:
  • 3 dried bay leaves
  • 27.30 gm olive oil
  • 8 skinless chicken thigh cutlets
  • 1 red onion, halved, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 2 long fresh green chillies, seeded, thinly sliced diagonally
  • 2 garlic cloves, finely chopped
  • 5.00 gm paprika
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 150g smoked leg ham, coarsely chopped
  • 62.50 ml chopped fresh continental parsley
  • Steamed white rice, to serve
  • Salt, to season
Instructions:
  • In a large saucepan or flameproof casserole dish over medium-high heat, heat 1 tablespoon of oil. Season the chicken with salt and pepper, then cook half of the chicken for 4 minutes on each side until golden. Transfer to a plate and repeat with the remaining chicken.
  • Heat the remaining oil in the pan over medium heat. Cook the onion, capsicum, and chilli until soft, stirring occasionally for about 5 minutes. Stir in the garlic and cook until aromatic for about 1 minute. Sprinkle in the paprika and mix well. Add the chicken, tomato, stock, ham, and bay leaves.
  • Lower the heat to medium-low and simmer the chicken for 1 hour until it's tender and starts falling off the bone. Season with salt and pepper, then mix in the parsley before serving with steamed rice.

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