Basquechickenandrice Recipes

Steps:

• Heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet; set aside.
• Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
• Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165ºF). Serve over rice.

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:

• Rinse chicken parts and pat day.
• Combine the paprika, cayenne and pepper; rub into chicken.
• Heat oil in a large, heavy pot.
• Brown chicken quickly and then remove.
• In same pot, sauté the bacon, onion, garlic and pepper until softened slightly.
• Pour off all but 2 tbsp fat.
• Add rice.
• Stir and cook for few minutes.
• Stir in the tomato, chicken broth, saffron and salt.
• Add the chicken pieces.
• Bring to a boil and then lower the heat to a simmer.
• Cover and cook for 30 minutes over medium heat.
• Serve.

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.