This recipe comes from the Basque Country, an autonomous community in northern Spain. The Basque people are indigenous to the region and have their own language (the only paleo-European language still spoken in Europe) and culture distinct from other parts of Spain. Food is a major part of the culture, and this chicken recipe is a classic example. It’s a simple peasant dish with fresh flavors and a light tomato and pepper base. It’s delicious by itself but also goes well with rice or crusty bread.
On the Ingredients
- Bell peppers are a type of sweet pepper that comes in a variety of colors (red, green, yellow, orange, chocolate, candy cane stripe, white, and purple). Like the tomato, peppers are culinarily grouped as vegetables even though they’re technically fruits (and even more technically berries). Bell peppers are 92% water and packed with vitamins and minerals. It’s one of the richest dietary sources of vitamin C and also has vitamins B6, K1, E, and A, plus potassium, folate, and several antioxidants. (Read more about bell peppers.)
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
- Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, which contributes to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety.
Recipe Notes and Substitutions
You can use any mix of bell pepper colors.
Poulet Basquaise (Basque Chicken with Peppers)
6
servings20
minutes50
minutes1
hour10
minutesThis recipe comes from the Basque Country, an autonomous community in northern Spain. The Basque people are indigenous to the region and have their own language (the only paleo-European language still spoken in Europe) and culture distinct from other parts of Spain. Food is a major part of the culture, and this chicken recipe is a classic example. It's a simple peasant dish with fresh flavors and a light tomato and pepper base. It's delicious by itself but also goes well with rice or crusty bread.
Ingredients
6 chicken highs (bone-in with skin)
1 red bell pepper (thick slices)
1 orange bell pepper (thick slices)
1 green bell pepper (thick slices)
1 large Spanish onion (thinly sliced)
4 cloves garlic (minced)
1/2 cup dry white wine OR chicken stock
1 cup diced tomatoes
1/4 cup olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
salt and pepper to taste
Directions
- Preheat oven to 350° F.
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Add the olive oil to a large skillet or Dutch oven and heat over a medium flame. When the pan is hot, add the chicken skin-side down. Cook for 5 minutes, flip, and cook another 5 minutes. Remove the meat from the pan and set aside.
- Add the onion and peppers to the hot pan, season with salt, and sautéed for about 10 minutes, until soft.
- Add the garlic and sauté for a minute, then deglaze the pan with the white wine or chicken brother, scraping the bottom of the pan with a wooden spoon to release the browned bits.
- Add the tomatoes and dried thyme. Stir to combine, then arrange the chicken on top of the veggies.
- Cover the pan with an oven-proof lid or aluminum foil. Bake in the oven for 40 minutes. Remove the lid or foil and bake for a further 10 minutes. Serve hot and enjoy!
