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Chicken Basquaise

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  • Chicken - 1.5kg
  • Butter - 25g
  • Olive Oil - 6 tblsp
  • Red Onions - 2 sliced
  • Red Pepper - 3 Large
  • Chorizo - 130g
  • Sun-Dried Tomatoes - 8
  • Garlic - 6 cloves sliced
  • Basmati Rice - 300g
  • Tomato Puree - drizzle
  • Paprika - ½ tsp
  • Bay Leaves - 4
  • Thyme - Handful
  • Chicken Stock - 350ml
  • Dry White Wine - 180g
  • Lemons - 2
  • Black Olives - 100g
  • Salt - to serve
  • Pepper - to serve


  • Preheat the oven to 180°C/Gas mark 4.
  • Have the chicken joints ready to cook.
  • Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan.
  • Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go.
  • Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
  • Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned.
  • Add the rest of the oil, then the peppers and cook for another 5 minutes.
  • Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes.
  • Add the rice, stirring to ensure it is well coated in the oil.
  • Stir in the tomato paste, paprika, bay leaves and chopped thyme.
  • Pour in the stock and wine.
  • When the liquid starts to bubble, turn the heat down to a gentle simmer.
  • Press the rice down into the liquid if it isn't already submerged and place the chicken on top.
  • Add the lemon wedges and olives around the chicken.
  • Cover and cook in the oven for 50 minutes.
  • The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife.
  • If not, cook for another 5 minutes and check again.

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