Name: Basque-Style Chicken with Peppers and Olives Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Spanish
Ingredients: 3 mild chili peppers; olive oil; 3 tbsp olive oil; ½ tsp salt; ¼ tsp ground black pepper; 8 chicken thighs; 1 medium red onion; ¼ lb baked ham; 1 clove garlic; 1 Jalapeno; 1 can tomatoes; 1 cup chicken stock; ½ cup pitted green olives; 2 tbsp Fresh Parsley

Immerse yourself in the vibrant flavors of Basque country with this Basque-Style Chicken. This recipe boasts a beautiful blend of colors and tastes, balancing the sweet mildness of roasted chili peppers with the tangy freshness of green olives. The succulent chicken thighs are simmered to perfection in a rich and hearty sauce, permeated with the robust flavors of ham, tomatoes, and touch of jalapeno heat.

Photos of Basque-Style Chicken with Peppers and Olives Recipe

Basque-Style Chicken is a delightful mix of common and exotic ingredients. While most elements like chicken thighs, tomatoes, onions, and garlic might be already present in your pantry, others like mild chili peppers and pitted green olives might require a trip to your local supermarket. Also, do not forget to pick a piece of baked ham, which adds a unique depth of flavor to this dish.

Ingredients for Basque-Style Chicken with Peppers and Olives

Mild chili peppers: These peppers add a unique sweet heat to the dish. They can be found in fresh produce or canned goods section.

Olive oil: Used to roast the peppers and brown the chicken, it offers a mildly fragrant, fruity note.

Chicken thighs: The main protein of the dish, they are juicy and full of flavor.

Red onion: Adds a touch of sweetness and color.

Baked ham: Helps to build a rich, savory foundation for the sauce.

Garlic: Ensures a robust and aromatic base.

Jalapeno: Adds a touch of spiciness. Use according to your heat preference.

Tomatoes: Contribute to the body of the sauce, adding a refreshing tanginess.

Chicken stock: Enhances the overall flavor of the dish.

Green olives: Adds a delightful tangy-ness and textural contrast.

Fresh parsley: For a pop of fresh flavor and color.

One reader, Dagny Otoole says:

This basque-style chicken with peppers and olives recipe is a game-changer! The flavors are rich and vibrant, and the combination of the peppers and olives adds a delightful twist. The dish is a hit with my family and has become a regular feature on our dinner table. Highly recommended!

Dagny Otoole

Essential Techniques for Preparing Basque-Style Chicken

How to roast the chiles: Brush the chiles with olive oil and broil for 5 minutes, turning several times, until charred. Alternatively, roast the chiles on the open flame of a gas stovetop. Transfer to a bowl, cover, and set aside for 5 minutes to steam and soften the skins.

How to peel the chiles: Carefully pull the charred skin off the chiles by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.

How to brown the chicken: Sprinkle the chicken thighs with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown the chicken thighs in batches, skin side down, for 4 minutes until golden, then turn and brown the other sides for 3 minutes.

How to make the sauce: In the same skillet, cook the onion, ham, and garlic for 5 minutes until the onions have started to soften. Add the roasted chiles and jalapeño, then continue cooking for 2 minutes. Add the tomatoes and stock, scraping up the glaze from the bottom of the pan. Simmer for 5 minutes.

How to cook the chicken: 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. Simmer for 20 to 25 minutes, or until the chicken is cooked through.

How to finish and serve: Taste the sauce for seasoning and add more salt and black pepper if needed. Sprinkle the dish with chopped olives and parsley, then serve hot.

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.

Preparation: 20 minutes

Cooking: 50 minutes

Total: 1 hour 10 minutes

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

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.
Transfer to a bowl, cover with a plate to help steam and soften the skins and set aside for 5 minutes.
Carefully pull the charred skin of the chili by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.
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.
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.
Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.
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.
Add the roasted chiles and jalapeño. Continue cooking, stirring often for 2 minutes. Add the tomatoes and stock.
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.
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.
Simmer for 20 to 25 minutes or until the chicken is cooked through, opaque, and registers 165 degrees F with a digital thermometer.
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

Pro Tip for Perfecting Basque-Style Chicken

When roasting the chiles, it's important to keep a close eye on them. The goal is to char the skin without burning the flesh inside. Turning them several times during broiling ensures even roasting. Once charred, steaming them in a covered bowl makes the skin easier to peel off. This technique enhances the flavor of the chiles and gives your Basque-style chicken a smoky depth.

Time-Saving Tips for Making This Basque-Style Chicken Recipe

Prep ahead: Chop and roast the chiles, dice the onions, and prepare the other ingredients the night before to save time on the day of cooking.

Use pre-cut chicken: Save time by using pre-cut chicken thighs instead of trimming and cutting them yourself.

Multi-task: While the chicken is simmering, use that time to prepare side dishes or set the table to make the most of your time in the kitchen.

Organize ingredients: Before starting, gather and organize all the ingredients and utensils needed for the recipe to streamline the cooking process.

One-pot cooking: Opt for a large skillet or dutch oven to cook the entire dish in one pot, minimizing cleanup and saving time.

Substitute Ingredients For Basque-Style Chicken with Peppers and Olives Recipe

mild chili peppers - Substitute with poblano peppers: Poblano peppers have a mild heat level and a slightly smoky flavor, making them a suitable substitute for mild chili peppers in this recipe.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great substitute for olive oil in cooking applications.
red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor compared to red onions and can be used as a substitute in this recipe without significantly altering the taste.
baked ham - Substitute with smoked turkey: Smoked turkey can provide a similar smoky flavor and texture to the dish, making it a suitable substitute for baked ham.
jalapeno - Substitute with serrano pepper: Serrano peppers have a similar heat level to jalapenos and can be used as a substitute to add a spicy kick to the dish.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, providing a convenient alternative while maintaining the essential tomato flavor in the dish.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock to add depth of flavor to the dish while keeping it vegetarian-friendly.
pitted green olives - Substitute with pitted black olives: Pitted black olives can be used as a substitute for green olives, providing a different flavor profile while still adding a briny and savory element to the dish.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro can be used as a substitute for parsley, adding a bright and herbaceous flavor to the dish.

Presenting Basque-Style Chicken with Peppers and Olives

Elevate the chicken thighs: Arrange the chicken thighs on the plate with the skin side up, creating a visually appealing presentation.
Garnish with olives and parsley: Sprinkle the dish with the vibrant green olives and freshly chopped parsley to add a pop of color and freshness to the dish.
Create a balanced composition: Arrange the roasted chiles and jalapeño around the chicken, creating a visually balanced and aesthetically pleasing plate.
Use a deep, elegant plate: Present the Basque-style chicken with peppers and olives in a deep, elegant plate to showcase the rich and flavorful sauce.
Incorporate negative space: Allow for some negative space on the plate to highlight the vibrant colors and textures of the dish.
Consider the visual appeal of the sauce: Drizzle the rich, flavorful sauce around the chicken, ensuring it complements the overall presentation without overwhelming the dish.

Essential Kitchen Tools for Making Basque-Style Chicken

Broiler: A broiler is a kitchen appliance used for cooking food by applying heat from above. It is commonly found in ovens and can be used to roast or char ingredients.
Skillet or Dutch oven: A skillet or Dutch oven is a versatile cooking vessel used for sautéing, frying, searing, and braising. It is typically made of cast iron or other heavy materials and is essential for browning the chicken and making the sauce.
Wooden spatula: A wooden spatula is a kitchen tool used for stirring, flipping, and scraping ingredients in a pan. It is ideal for use with non-stick cookware and for deglazing the pan.
Digital thermometer: A digital thermometer is used to accurately measure the internal temperature of the chicken to ensure it is fully cooked. This is essential for food safety and achieving the perfect doneness.

Storing and Freezing Basque-Style Chicken

Here are the storing and freezing guidelines for basque-style chicken with peppers and olives:

Let the chicken cool completely before storing. Transfer the chicken and sauce to an airtight container or zip-top bag. Refrigerate for up to 4 days.
To freeze, transfer the cooled chicken and sauce to a freezer-safe container or zip-top bag. Squeeze out any excess air and seal tightly. Freeze for up to 3 months.
When ready to eat, thaw the frozen chicken overnight in the refrigerator. Reheat gently in a covered skillet or dutch oven over medium-low heat until heated through, stirring occasionally. You may need to add a splash of chicken stock or water to thin the sauce if it seems too thick.
Alternatively, you can reheat the thawed chicken in a microwave-safe dish in the microwave. Cover the dish with a damp paper towel and heat on high power in 1-minute intervals, stirring in between, until heated through.
The texture of the chicken skin may soften after freezing and thawing, but the dish will still taste delicious. For best results, consume within 4 days of refrigerating or 3 months of freezing.

How to Reheat Leftover Basque-Style Chicken

Preheat your oven to 350°F (175°C). Place the leftover basque-style chicken in an oven-safe dish and cover it with aluminum foil. Bake for about 20-25 minutes, or until the chicken is heated through and the internal temperature reaches 165°F (74°C). This method helps to retain the moisture in the chicken and prevents it from drying out.
For a quicker option, you can reheat the chicken in the microwave. Place the leftovers in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be sure to stir the peppers and olives halfway through to ensure even heating.
If you want to add a crispy texture to the reheated chicken, you can use the broiler. Preheat your broiler to high and place the leftover chicken on a baking sheet. Broil for 2-3 minutes, or until the skin is crispy and the chicken is heated through. Keep a close eye on the chicken to prevent it from burning.
For a stovetop method, place the leftover chicken and sauce in a skillet over medium heat. Cover the skillet and cook for 5-7 minutes, or until the chicken is heated through and the sauce is bubbling. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
If you have leftover chicken stock or tomato sauce, you can add a splash to the dish before reheating to help keep the chicken moist and flavorful. This is especially helpful if the leftovers have been in the refrigerator for a few days and may have dried out slightly.

Interesting Trivia About Basque-Style Chicken

The Basque-style chicken with peppers and olives recipe is a traditional dish from the Basque region of Spain. It combines the flavors of roasted chiles, olives, and chicken to create a rich and savory meal. This dish is a perfect example of the bold and vibrant flavors that are characteristic of Basque cuisine. The combination of ingredients such as roasted chiles, green olives, and chicken creates a unique and delicious flavor profile that is sure to impress your dinner guests.

Is Making Basque-Style Chicken at Home Cost-Effective?

This basque-style chicken with peppers and olives recipe is quite cost-effective for a household. The key ingredients, such as chicken thighs, onions, and canned tomatoes, are affordable and readily available. The dish offers a delightful blend of flavors and textures, making it a satisfying and economical choice for a family meal. The approximate cost for a household of 4 people is around $20, making it a budget-friendly option. Overall Verdict: 9/10

Is This Basque-Style Chicken Dish Healthy?

This Basque-style chicken with peppers and olives recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like bell peppers, onions, garlic, tomatoes, and olives, which provide vitamins, minerals, and antioxidants. Chicken thighs are a good source of protein, and using chicken stock instead of cream or excessive butter helps keep the dish lighter.

However, there are some areas where the recipe could be improved to make it healthier:

The recipe calls for a significant amount of olive oil, which is high in calories. While olive oil is a healthy fat, it should be used in moderation.
Baked ham is often high in sodium and may contain preservatives. Opting for a leaner, less processed protein could be beneficial.
The recipe doesn't include many vegetables beyond the peppers and onions. Adding more variety, such as zucchini, eggplant, or leafy greens, would increase the nutrient content.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of olive oil used in browning the chicken and sautéing the vegetables. Instead, use a non-stick pan or cooking spray to minimize added fat.
Replace the baked ham with a leaner protein, such as turkey bacon or omit it altogether to reduce sodium and fat content.
Incorporate a wider variety of vegetables into the dish, such as zucchini, eggplant, spinach, or kale, to boost fiber and nutrient intake.
Use low-sodium chicken stock to reduce the overall sodium content of the dish.
Serve the chicken with a side of whole grains, like brown rice or quinoa, to add fiber and complex carbohydrates to the meal.

Editor's Opinion on Basque-Style Chicken with Peppers and Olives

The Basque-style chicken with peppers and olives recipe is a delightful blend of flavors and textures. The combination of roasted chiles, jalapeño, and olives creates a rich and savory sauce that perfectly complements the tender, juicy chicken thighs. The addition of baked ham adds a smoky depth, while the fresh parsley provides a vibrant finish. This dish is a wonderful representation of Basque cuisine, and it's sure to impress with its bold and robust flavors. It's a perfect choice for a special dinner or a gathering with friends and family. Buon appetito!

Enhance Your Basque-Style Chicken with Peppers and Olives Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for soaking up the flavorful sauce of the basque-style chicken.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, adding a bright and refreshing contrast to the rich flavors of the chicken dish.

Honey Glazed Carrots with Thyme: Sweet and tender carrots glazed with honey and infused with aromatic thyme, providing a delightful balance to the savory and spicy notes of the basque-style chicken.

Similar Recipes to Basque-Style Chicken with Peppers and Olives

Spanish Paella: A flavorful and colorful rice dish with a variety of seafood, chicken, and chorizo, cooked with saffron and other aromatic spices.

Mediterranean Lamb Kebabs: Tender pieces of marinated lamb skewered with colorful bell peppers, onions, and cherry tomatoes, grilled to perfection and served with a tangy yogurt sauce.

Ratatouille: A classic French vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes, simmered in a savory herb-infused sauce until tender and flavorful.

Perfect Appetizers and Desserts for Basque-Style Chicken

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.

Bruschetta with Tomato and Basil: Elevate a classic appetizer by topping crispy slices of toasted bread with a vibrant mixture of fresh tomatoes, fragrant basil, and tangy balsamic glaze. This refreshing and light option is perfect for any occasion.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and luscious texture of a classic strawberry cheesecake, topped with a vibrant and fresh strawberry compote for a delightful and satisfying treat.

Why trust this Basque-Style Chicken with Peppers and Olives Recipe:

This recipe offers a traditional Basque-style dish, featuring flavorful chicken thighs cooked to perfection. The use of mild chili peppers and jalapeno adds a delightful kick, while the combination of pitted green olives and baked ham provides a unique and savory taste. The inclusion of fresh parsley adds a refreshing touch, enhancing the overall appeal of this dish. With a balanced blend of tomatoes and chicken stock, this recipe promises a rich and satisfying culinary experience.

Share your thoughts on this delicious Basque-Style Chicken with Peppers and Olives recipe in the Recipe Sharing forum section. Join the conversation and let us know if you have any tips or variations to enhance this flavorful dish!

FAQ:

What type of chili peppers should I use for this recipe?

You can use mild chili peppers such as Anaheim or Poblano for this recipe.

Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless chicken thighs if you prefer. Adjust the cooking time as boneless thighs cook faster.

Can I substitute the green olives with black olives?

Yes, you can substitute green olives with black olives if you prefer their flavor.

Is there a substitute for the baked ham?

If you prefer, you can use bacon or pancetta as a substitute for the baked ham.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and reheat it before serving. The flavors often develop more after sitting for a day, making it a great make-ahead dish.