Nutrition Facts
4 servings
4
Basque-style Chicken Recipe
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Here is the recipe for Basque chicken for a meal with southern flavors. Enjoy this delicious recipe, perfect for a family or friends gathering, sure to please everyone.
Ingredients
4 Chicken breast
1 Onion
2 Red bell pepper
2 Yellow bell pepper
1 clove Garlic
250 Crushed tomatoes
150 White wine
150 Chorizo
20 Butter
120 Liquid cream
60 Vegetable broth
150 Rice
2 pinches Paprika
400 Water
80 Candied tomato
6 Olive oil
2 pinches Espelette pepper
Directions
1
In a blender, place the sun-dried tomatoes and half of the olive oil. If necessary, add a little water to achieve a smooth cream.
2
Preheat the oven to 200 °C, then mix the rice with the tomato puree in a bowl. Next, add the paprika and water. Season and bake for 25 minutes.
3
Chop the onions into pieces, then wash, peel, and chop the bell peppers.
4
In a hot skillet, pour the remaining olive oil and then sauté the chicken to brown both sides. Then set the chicken aside off the heat.
5
In the same skillet, sauté the onion for a few minutes, then add the bell peppers and garlic. Season and add the chili powder.
6
Deglaze with white wine and let reduce.
7
Add the crushed tomatoes and let simmer for 15 minutes. Add the precooked meat and cover for 15 minutes.
8
Meanwhile, prepare the chorizo cream by boiling the broth and the cream. Once the liquids are hot, add the chorizo and let it simmer for 10 minutes. Melt the cold butter, and your cream is ready.
9
Strain the cream and place it in a separate container, then add the pieces of chorizo to the skillet.
10
To finish, serve the peppers and the meat with the chorizo cream accompanied by hot rice.
Ingredients
Ingredients
4 Chicken breast
1 Onion
2 Red bell pepper
2 Yellow bell pepper
1 clove Garlic
250 Crushed tomatoes
150 White wine
150 Chorizo
20 Butter
120 Liquid cream
60 Vegetable broth
150 Rice
2 pinches Paprika
400 Water
80 Candied tomato
6 Olive oil
2 pinches Espelette pepper
Directions
Directions
1
In a blender, place the sun-dried tomatoes and half of the olive oil. If necessary, add a little water to achieve a smooth cream.
2
Preheat the oven to 200 °C, then mix the rice with the tomato puree in a bowl. Next, add the paprika and water. Season and bake for 25 minutes.
3
Chop the onions into pieces, then wash, peel, and chop the bell peppers.
4
In a hot skillet, pour the remaining olive oil and then sauté the chicken to brown both sides. Then set the chicken aside off the heat.
5
In the same skillet, sauté the onion for a few minutes, then add the bell peppers and garlic. Season and add the chili powder.
6
Deglaze with white wine and let reduce.
7
Add the crushed tomatoes and let simmer for 15 minutes. Add the precooked meat and cover for 15 minutes.
8
Meanwhile, prepare the chorizo cream by boiling the broth and the cream. Once the liquids are hot, add the chorizo and let it simmer for 10 minutes. Melt the cold butter, and your cream is ready.
9
Strain the cream and place it in a separate container, then add the pieces of chorizo to the skillet.
10
To finish, serve the peppers and the meat with the chorizo cream accompanied by hot rice.
Notes
-
Nono
Super recipe
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