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

Spicy Basque Chicken with Saffron Rice

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 Information
Yield 4 Serving Size 1
Amount Per Serving Calories 520Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 166mgSodium 1736mgCarbohydrates 29gFiber 5gSugar 5gProtein 65g

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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December 8, 2014 | Last Updated on March 13, 2020 by Linda

15 thoughts on “Spicy Basque Chicken with Saffron Rice”

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

    Reply
  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.

    Reply
  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!) : )

    Reply
  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 !!

    Reply
  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”!)

    Reply
  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.

    Reply
  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

    Reply
  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?

    Reply
    • 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!

      Reply

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