Basque-style chicken
Chicken simmered with peppers, tomatoes and Espelette chilli.
Active time30 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 100 g onions
- 200 g red pepper
- 150 g green pepper
- 800 g chicken pieces
- 20 ml olive oil
- 1 tsp espelette chilli
- 400 g tinned peeled tomatoes
Preparation
Peel and thinly slice the onion. Wash and deseed the peppers, then cut them into strips. Cut up the peeled tomatoes if they are whole.
100 g onions200 g red pepper150 g green pepper400 g tinned peeled tomatoes- knife
- chopping board
Heat the oil in a casserole dish. Brown the chicken pieces for 10 minutes.
800 g chicken pieces20 ml olive oil- casserole dish
- spatula
Add the onion and peppers to the chicken in the casserole dish and fry for 5 minutes.
- casserole dish
- spatula
Add the tomatoes and Espelette chilli. Cover and simmer for 45 minutes, until the chicken is cooked through. Check with a thermometer for at least 74 °C at the centre.
1 tsp espelette chilli- casserole dish
- lid
- food thermometer
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration