Basque Chicken Recipes

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

Steps:

• If finishing in the oven: preheat oven to 350°.
• Combine seasoning mix ingredients and set aside.
• Remove all visible fat from chicken.
• Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
• Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
• Heat oil in a heavy skillet over high heat.
• Add chicken pieces and brown on all sides, about 8-10 minutes.
• Remove chicken to a bowl or plate.
• Add ham to skillet and saute, stirring once or twice, about 2 minutes.
• Add onions and 1 tablespoon of seasoning mix.
• Cook until a crust begins to form on bottom of pan, about 3 minutes.
• Stir in flour and cook until crust begins to harden, about 3 minutes.
• Add 1 cup of wine.
• Stir and scrape bottom of pan to dissolve crust.
• Cook, scraping well, 1-2 minutes.
• Stir in stock, scrape pan, and bring to a boil.
• Stir in remaining seasoning mix and bring to a rolling boil.
• Whisk in remaining wine.
• Cook 2 minutes.
• Remove from heat.
• To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
• Place shrimp on top.
• Pour sauce over them.
• Cover and bake until chicken is done, about 30 minutes.
• To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
• Add shrimp to skillet and stir.
• Spoon some sauce over chicken and shrimp.
• Cover and simmer over medium-low heat until chicken is done, about 30 minutes.

Steps:

• Rinse and pat dry the chicken parts.
• Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
• Remove browned chicken to a plate.
• Remove all but 3 tbsp of fat in pan.
• Return chicken to pan.
• Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
• Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
• Meanwhile, prepare the sauce.
• Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
• Bring to a boil, then reduce the heat to med.
• Simmer, stirring often, until the sauce has thickened, about 20 min.
• Serve chicken on top of cooked white rice; spoon sauce on top.

Steps:

• Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
• Cut the onion and red pepper ( remove pith etc.) into strips the same size.
• Drain / dry and cut sun dried tomatoes into 1cm pieces.
• Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
• Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
• Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
• Add rice - stir until grains have been coated in the oil.
• Add the stock, wine, tomato puree and cayenne pepper.
• Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
• This meal can be prepared in advance up to Stage 9.

Steps:

• Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
• Brown chicken well and remove to platter.
• Leave oil in pan (I drain off all but 2 tablespoons).
• Add to pan the garlic, onion and bell pepper.
• Saute until onion is clear and then deglaze pan with the 1/4 cup water.
• Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
• Bring to boil, cover the pan, and turn down to a simmer.
• Cook 25 minutes or until rice is tender.

Steps:

• Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
• Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
• Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
• Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
• To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.