How To Make Basque-Style Chicken with Peppers and Olives
If you’re in the mood for good food, try this basque-style chicken. A filling meal with a hearty broth that’s best eaten on cold days.
Serves:
Ingredients
- 3mild chili peppers,anaheim, poblanos, fresno, or another variety
- olive oil,for sprinkling
- 3tbspolive oil
- ½tspsalt
- ¼tspground black pepper
- 8chicken thighs,skin on, bone in
- 1medium red onion,thinly sliced
- ¼lbbaked ham,one thick piece, cut into matchsticks
- 1garlic clove,thinly sliced
- 1jalapeno,or other small hot chili pepper, seeded and chopped
- 1cantomatoes,chopped
- 1cupchicken stock
- ½cuppitted green olives,coarsely chopped
- 2tbspfresh parsley,chopped
Instructions
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Turn on the broiler and set a rack about 5 inches from the broiler element. Brush the chiles with enough oil to lightly coat. Broil for 5 minutes, turning several times, or until they are charred.
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Transfer to a bowl, cover with a plate to help steam and soften the skins and set aside for 5 minutes.
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Carefully pull the charred skin of the chili by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.
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Trim away the excess fat from the thighs. Sprinkle all over with salt and pepper. In a large deep skillet or Dutch oven, heat the oil over medium-high heat.
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Working in batches, add half of the thighs, skin side down. Cook for 4 minutes or until golden on the undersides. Turn and brown the other sides for 3 minutes.
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Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.
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Discard all but 2 tablespoons of fat from the pan. Add the onion, ham, and garlic. Cook, stirring often for 5 minutes until the onions have started to soften.
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Add the roasted chiles and jalapeño. Continue cooking, stirring often for 2 minutes. Add the tomatoes and stock.
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Use a wooden spatula to scrape up the dark glaze from the bottom of the pan. Bring to a boil, lower the heat, and partially cover. Simmer for 5 minutes.
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Return all the chicken to the pan, skin side up, along with any juices in the bowl. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover.
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Simmer for 20 to 25 minutes or until the chicken is cooked through, opaque, and registers 165 degrees F with a digital thermometer.
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Taste the sauce for seasoning and add more salt and black pepper, if you like. Sprinkle the dish with the chopped olives and parsley. Serve hot.
Nutrition
- Calories: 757.51kcal
- Fat: 58.73g
- Saturated Fat: 14.24g
- Trans Fat: 0.22g
- Monounsaturated Fat: 28.94g
- Polyunsaturated Fat: 10.65g
- Carbohydrates: 7.99g
- Fiber: 1.74g
- Sugar: 3.27g
- Protein: 47.64g
- Cholesterol: 264.16mg
- Sodium: 857.40mg
- Calcium: 46.36mg
- Potassium: 778.16mg
- Iron: 2.63mg
- Vitamin A: 82.91µg
- Vitamin C: 41.59mg
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