30 Minute MondaysChicken & PoultryEuropeanHealthyMain DishUnder 30 Minutes

Spicy Basque Chicken with Saffron Rice

Smoked paprika, chilies, and green olives give this Spicy Basque Chicken recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!

Smoked paprika, chilies, and green olives give this Spicy Basque Chicken recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!

This is what I like to call “man-friendly food.”

Why, you ask?

Well, mostly because the husband really likes it. My understanding of all things masculine stems from my experience with him.

He likes Spicy Basque Chicken, therefore Spicy Basque Chicken is masculine.

I took enough philosophy courses to know that there are quite a few things wrong with this logical assessment, but I can’t think very well when I’m hungry and right now there are leftovers in the fridge that are calling my name.

Looking for Basque recipes? Try this delicious one today! Smoked paprika, chilies, and green olives give this Spicy Basque Chicken recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!

He practically licked the bowl, then cleaned all of the remnants on my plate, too. Sorry feminism, but there seems to be something biologically programmed in me to take pleasure in satisfying his appetite.

I imagine that he feels the same way when I ask him to open a jar of pickles.

Anyway, I came across a recipe for Basque chicken in an old issue of Cooking Light, and adapted it to make it my own. I added onions, garlic, and capers (all necessary, in my opinion), and altered the cooking method so you can use chicken breast halves instead of tenders.

I never buy chicken tenders because they are stupidly expensive and I just don’t see the point. With the money you save you can buy yourself a cappuccino at a little cafe in Paris. You’re welcome.

Looking for Basque chicken recipes? Here is a great one to try today! Smoked paprika, chilies, and green olives give this Spicy Basque Chicken recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!

You definitely don’t want to skip the smoked paprika in this recipe – sweet paprika makes a poor substitute.

What to serve with saffron rice? This Basque recipe answers that question perfectly.

I know that saffron can be expensive (I bought mine at a spice bazaar in Istanbul, so I got a good deal), so if you want to you can add a packet of Goya Sazon instead of the saffron threads. The flavor will be a little different, but it will still be delicious! You can buy it online or grab a box on the spice aisle at your supermarket.

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Smoked paprika, chilies, and green olives give this Spicy Basque Chicken and Rice recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!


Here’s What You’ll Need:

A 12″ or larger lidded skillet (preferably cast iron, like this affordable one from Lodge)

A 3 quart or larger lidded saucepan (I prefer nonstick when making rice)

Here’s the Recipe!

Spicy Basque Chicken with Saffron Rice Recipe

Smoked paprika, chilies, and green olives give this Spicy Basque Chicken recipe a bright color and well-rounded flavor. Pair with saffron rice for an easy 30-minute dinner!
4.5 from 12 votes
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Course: Main Dish
Cuisine: European
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 520kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 1 1/2 cups long grain white rice
  • 4-6 threads saffron
  • 1/2 teaspoon salt
  • 2 cups vegetable or chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts - about 2 large half breasts
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion - sliced
  • 2 cloves garlic - minced
  • 1/4 cup roughly chopped green olives
  • 4 ounces prosciutto - roughly chopped
  • 1 tablespoon capers
  • 2 14-ounce cans diced tomatoes with chilies (juice included)

Instructions

  • Rinse the rice through a mesh strainer until the water runs clear. Place in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let cook until the water has reduced beneath the level of the rice. Cover, turn the heat down to low, and simmer for 15 minutes. Turn off the heat and let sit until ready to serve.
  • While the rice cooks, slice the two chicken breasts in half length-wise to produce four thin breast pieces. Season both sides of each piece with the smoked paprika and pepper.
  • Heat the olive oil in a 12" or larger skillet over medium-high heat. Once hot, add the sliced onion and saute for 3 minutes. Push the onion to one side of the pan and add the chicken pieces. Immediately turn the heat down to medium. Let the chicken cook for 2 minutes, then turn the chicken and add the garlic, olives, prosciutto, capers, and tomatoes.
  • Allow the contents to come to a boil, then turn the heat to low and cover the pan. Simmer for 6 minutes, or until chicken is cooked through. Remove the cooked chicken from the pan and turn the heat back up to medium-high. Cook the sauce for 3 minutes to thicken. Serve the chicken topped with sauce and a side of saffron rice.
Nutrition Facts
Spicy Basque Chicken with Saffron Rice Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
520
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
10
g
Cholesterol
 
166
mg
55
%
Sodium
 
1736
mg
75
%
Carbohydrates
 
29
g
10
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
65
g
130
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. This is a fantastic recipe! I used espelette rather than smoked paprika. We’re adding this to the rotation at our house!

  2. Made this delicious dish last night. You are right, my husband raved about it and asked me to double the recipe next time I make it so he can have leftovers.

  3. Haven’t made this yet, but it’s on the menu for tonight. I know it will be yummy. I’m also a feminist and love watching my husband dig into my meals. Of course, I love watching anyone enjoy what I take time to prepare with love. Thank you for the recipe. (P.S. We are American expats in Germany, so looking for good recipes online is a necessity!) : )

  4. Wow! Anetta! It’s a delicious recipe! Pointed! With spicy, it’s going to be very good! 🙂

    You’re welcome to the Basque Country !!

  5. Hi Anetta! Just wanted to let you know I made this recipe last night, and my husband and I absolutely loved it! Thank you!! This is the second recipe of yours I’ve tried–the first was the Tuscan Chicken Skillet, which I’ve made at least five times in the past several weeks, we love it so much–and your site is quickly becoming my go-to place when I’m planning my weekly menus. I can’t wait for next week, so I can try another of your recipes. You have culinary skillz, girl!! (With a “z”!)

  6. That sounds really great! My husband would love it also. I’m with you on the man food business. I think one of my favorite things in life is making a meal that my husband loves.

  7. My husband doesn’t like spicy…Does recipe still work without green chilies? I like spicy so on my finished portion I can always Siracha…or do you think Rotel which is 10 oz won’t be too spicy…Love to hear your thoughts…thanks

  8. Of course I am needing to make this tonight, it looks awesome and hoping it makes my hubby happy too. One question…I always get confused with diced tomatoes with green chiles….that is NOT Rotel right? Because those are spicier?

    1. Hey, Denise! Rotel usually comes in 10 ounce cans. I just used my grocery store’s generic “diced tomatoes with green chilies” that come in 14 ounce cans. I think they are just as spicy as the Rotel ones!

      1. Good point, hadn’t thought of that! Spicy works for me, looking forward to basking in its yumminess ha!