Basque-Style Chicken

First, we sear pieces of chicken in olive oil, then slowly simmer them in a tomato sauce with vegetables. To save some money, buy a whole chicken and cut it into smaller pieces at home.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 85 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • 8 pieces Meat, chicken, thighs

  • 1 piece Onion, raw

  • 2 piece Bell pepper, red, fresh

  • 2 piece Chili peppers, green chili, fresh

  • 3 pods Garlic, fresh

  • 2 teaspoons Spices, paprika

  • 400 g Tomato, pieces - can

  • 3 pieces Spices, bay (leaves)

  • 250 ml Soup base, chicken, cube

  • 0.75 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Rinse the chicken pieces under running water and thoroughly dry them with paper towels. Season them with pepper and salt. Peel the onion and cut it in half. Slice both halves thinly. Peel and finely chop the garlic. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into strips. Then wash the chilies and remove the seeds. Slice them into rings.

  2. Heat two tablespoons of olive oil in a large pot. When the oil is hot, place half of the chicken pieces in the pot. Sear the pieces for 4 minutes on one side, then flip them and sear the other side. Remove the seared chicken pieces from the pot and set them aside on a plate. Repeat the process with the remaining chicken pieces.

  3. Once all the chicken pieces are seared, add the remaining oil to the pot. Reduce the heat to medium and add the onion, bell pepper, and chili. Sauté the vegetables, stirring occasionally, until they soften. Then add the garlic and continue to sauté until the garlic becomes fragrant.

  4. Place the seared chicken pieces back into the pot and sprinkle them with paprika. Add the tomatoes and bay leaves, then pour in the broth. Reduce the heat, cover the pot, and simmer the dish on low heat for 1 hour or until the chicken is tender and easily separates from the bone. Stir the ingredients in the pot occasionally during cooking.

  5. Season the prepared dish with pepper and salt to taste. Serve it on plates and offer it with steamed rice.

Nutrition Information (Per 100g)

  • Calories: 151.43 kcal
  • Fat: 10.25 g
    • Saturated Fat: 2.41 g
  • Carbohydrates: 3.65 g
    • Sugars: 0.84 g
  • Protein: 9.7 g
  • Fiber: 0.59 g

Advice

Instead of canned tomatoes, you can use fresh tomatoes cut into chunks. Smoked paprika can be replaced with regular ground paprika. To cut the chicken into eight pieces, follow the steps below: First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Find the oval piece of meat along the backbone with the tip of the knife and cut it so it hangs on the thigh. Bend the thigh firmly outward to pop the bone out of the hip joint. Cut off the thigh along with the hip portion of the meat, then turn the chicken over and repeat the process for the other thigh. Then, further halve the thighs at the joint, following the white layer of fat on the underside. Cut off the wing tips and discard them. Place the chicken on its back and make a cut in the meat right next to the breastbone. Then, cut the breastbone with a knife or shears. Halve each breast diagonally, cutting through the meat and ribs so that each side has one breast piece with the wing attached.