Basque chicken is one of the leading dishes of Basque cuisine. Cyril Linjac shares his version of this comforting gravy dish that’s sure to tempt your guests.
Preparation time: 25 minutes
Preparation time: 1 hour
Ingredients for 4 people
the pipe
1 onion, peeled and minced
1 clove of garlic, peeled and cleaned
2 yellow peppers, peeled and ground
2 red peppers, peeled and minced
4 breast fillets, peeled, cut into cubes
15 cl of white wine
250 g of crushed tomato
Espelette pepper
150 g of chorizo
Fine salt and ground black pepper
cooked rice
80 g candied tomato puree (candied tomato leaves)
150 g of basmati rice
1 liter of broth per cube
2 pinches of red pepper
2 tbsp. tbsp. chopped parsley
Fine salt
Olive oil
Recipe steps
Preheat the oven to 200°C. Pour the candied tomato petals into the blender and mix them with olive oil or the oil from the jar with the petals and a tablespoon of water if it’s a little more complicated to make a smooth preparation. In a salad bowl, mix the rice with the tomato pulp, two pinches of red pepper and the broth from the rice flower, season with fine salt. Pour into a baking tray. Place in the oven and cook for 20 minutes without stirring.
Pour a little hot olive oil into a pot or hot casserole, arrange the pieces of meat seasoned with fine salt and freshly ground black pepper, let them brown on all sides, remove the chicken pieces to a plate. Add the onion, let it brown, add the garlic and peppers, season with salt and Espelette pepper, continue to cook until lightly browned, deglaze with white wine, let reduce, cook for 5 to 6 minutes, stir and pour in the tomato sauce . Continue to cook on low heat for 5 minutes. Drop the meat. Mix gently and cover for 15 minutes.
At the end of cooking the cooked chicken, put the rice in a bowl, put a little chopped parsley on top of the rice or in it, in a second bowl the chicken with the peppers in sauce, sprinkle with chorizo cubes.