BASQUE CHICKEN CASSEROLE
This was my dinner tonight and i really loved the taste of the chicken and the rice. It is kind of a paella casserole
Provided by Swiss Miss
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
- Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
- Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
- Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
- Add ham, olives and the parsley, let it simmer another 5 minutes.
Nutrition Facts : Calories 1267.9, Fat 76.4, SaturatedFat 21.7, Cholesterol 292.4, Sodium 1502.2, Carbohydrate 55.1, Fiber 2.7, Sugar 3.9, Protein 84.3
CHICKEN BASQUE
Make and share this Chicken Basque recipe from Food.com.
Provided by Paulg
Categories Spanish
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
- Cut the onion and red pepper ( remove pith etc.) into strips the same size.
- Drain / dry and cut sun dried tomatoes into 1cm pieces.
- Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
- Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
- Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
- Add rice - stir until grains have been coated in the oil.
- Add the stock, wine, tomato puree and cayenne pepper.
- Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
- This meal can be prepared in advance up to Stage 9.
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
BASQUE CHICKEN AND SHRIMP IN WINE
This is from Paul Prudhomme's Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove.
Provided by Chocolatl
Categories Chicken
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- If finishing in the oven: preheat oven to 350°.
- Combine seasoning mix ingredients and set aside.
- Remove all visible fat from chicken.
- Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
- Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
- Heat oil in a heavy skillet over high heat.
- Add chicken pieces and brown on all sides, about 8-10 minutes.
- Remove chicken to a bowl or plate.
- Add ham to skillet and saute, stirring once or twice, about 2 minutes.
- Add onions and 1 tablespoon of seasoning mix.
- Cook until a crust begins to form on bottom of pan, about 3 minutes.
- Stir in flour and cook until crust begins to harden, about 3 minutes.
- Add 1 cup of wine.
- Stir and scrape bottom of pan to dissolve crust.
- Cook, scraping well, 1-2 minutes.
- Stir in stock, scrape pan, and bring to a boil.
- Stir in remaining seasoning mix and bring to a rolling boil.
- Whisk in remaining wine.
- Cook 2 minutes.
- Remove from heat.
- To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
- Place shrimp on top.
- Pour sauce over them.
- Cover and bake until chicken is done, about 30 minutes.
- To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
- Add shrimp to skillet and stir.
- Spoon some sauce over chicken and shrimp.
- Cover and simmer over medium-low heat until chicken is done, about 30 minutes.
Nutrition Facts : Calories 405.6, Fat 13.2, SaturatedFat 2.7, Cholesterol 167.5, Sodium 2779.4, Carbohydrate 22.1, Fiber 2.5, Sugar 5.5, Protein 35.4
BASQUE CHICKEN AND RICE
This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet - On Our Immigrant Ancestors.
Provided by JazzysNamma
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
- Brown chicken well and remove to platter.
- Leave oil in pan (I drain off all but 2 tablespoons).
- Add to pan the garlic, onion and bell pepper.
- Saute until onion is clear and then deglaze pan with the 1/4 cup water.
- Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
- Bring to boil, cover the pan, and turn down to a simmer.
- Cook 25 minutes or until rice is tender.
Nutrition Facts : Calories 989.1, Fat 45.1, SaturatedFat 11.8, Cholesterol 167.6, Sodium 496.1, Carbohydrate 89.8, Fiber 2.1, Sugar 5.3, Protein 50.7
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