BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES
Steps:
- Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.
BASQUE-STYLE CHICKEN
Tasty Basque-style dishes with sautéed peppers and tomatoes with garlic provided the inspiration for this simple chicken skillet.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
BASQUE CHICKEN
Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.
Provided by mama smurf
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3
CHICKEN BASQUE STYLE
Provided by Barbara Kafka
Categories dinner, project, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
- While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
- Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
- Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
- Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
- Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.
BASQUE-STYLE CHICKEN
Make and share this Basque-Style Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
- Remove chicken.
- Add mushrooms, sweet peppers and onion to skillet.
- Cook and stir 3 minutes.
- Stir in undrained tomatoes, wine, salt, and pepper.
- Bring to boiling; reduce heat.
- Return chicken to skillet.
- If desired, sprinkle with additional salt and pepper.
- Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
- Transfer chicken to platter.
- Cover; keep warm.
- Skim any fat from vegetable mixture.
- Combine water and cornstarch; stir into vegetable mixture.
- Stir in peas.
- Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- Spoon over chicken and rice.
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