Brighten your dinner routine with Spicy Basque Chicken with Saffron Rice! This quick, 30-minute recipe boasts a palette of smoked paprika, chilies, and green olives for maximum flavor.
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.
Table of Contents
What is Basque Style Chicken?
Basque chicken, traditionally known as “poulet Basquaise” or “chicken Basquaise,” is a dish that originates from the Basque region, which straddles the border between France and Spain in the western Pyrenees.
The traditional Basque chicken dish is a thick stew cooked with chicken. It’s usually cooked by frying the chicken first, then letting it simmer with peppers, tomatoes, onions, and sometimes garlic. This makes a flavorful and slightly spicy sauce. Using Espelette pepper, a chili pepper native to the Basque region, is a key feature of this dish.
Reasons to Love This Basque Chicken Recipe
- The mix of smoked paprika, garlic, and peppers provides a deep, complex flavor.
- This Basque Chicken is versatile and pairs well with various side dishes, from rice to potatoes.
- This recipe is a one-pot wonder and easy cleanup, with everything cooked in one pot, ideal for busy weeknights.
Recipe Ingredients
- Smoked Paprika: This ingredient imparts a deep, smoky flavor with a hint of sweetness.
- Saffron: Saffron offers a subtle earthy flavor and a vibrant golden color.
- Diced Tomatoes with Chilies: These add a juicy, bright acidity and mild to moderate heat.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Alternatives: Consider using drumsticks or chicken thighs as alternatives. Both options are flavorful due to their higher fat content and bone-in, skin-on characteristics.
- Garnish Options: For garnishes, consider sprinkling chopped fresh parsley or cilantro for a bright touch, or green onions for a mild bite.
- Saffron Alternative: Saffron can be expensive. You can use a packet of Goya Sazon as an alternative. Although the flavor profile will slightly differ, the result will still be delicious. Goya Sazon adds a similar vibrant color and a rich, seasoned taste.
How to Make Basque Chicken
Step #1: Rinse the rice through a mesh strainer until the water runs clear. Place it in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let it 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 it sit until ready to serve.
Step #2: While the rice cooks, slice the two chicken breasts in half lengthwise to produce four thin breast pieces. Season both sides of each piece with smoked paprika and pepper.
Step #3: Heat the olive oil in a 12″ or larger skillet over medium-high heat. Once hot, add the sliced onion and sauté 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.
Step #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 the 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.
Expert Tips
- Achieve Perfectly Cooked Rice: To prevent the rice from being mushy or undercooked, ensure the lid fits tightly during the simmering process to retain steam.
- Deglaze the Pan: Enhance the flavor by adding a splash of dry white wine after sautéing the onions and garlic. Let the liquid reduce to pick up the flavorful bits, adding richness and a subtle acidity to balance the dish. Opt for Sauvignon Blanc or Pinot Grigio for best results.
- Sauce Consistency: If the sauce is too thin after the cooking process, you can dissolve a teaspoon of cornstarch in a little cold water and stir it into the sauce while it simmers. This will help thicken it.
Frequently Asked Questions
You can add red bell peppers or green bell peppers for sweetness, zucchini for a mild flavor, or mushrooms for umami depth.
Yes, you can substitute chorizo or other types of sausage for the prosciutto in this recipe. Chorizo will add a spicy, smoky flavor that complements the smoked paprika.
Storage Info
Store leftover Basque chicken and saffron rice in an airtight container in the refrigerator for up to 3 days. To freeze, store this dish in your freezer for up to 2 months, ensuring it’s tightly sealed to maintain flavor and prevent freezer burn.
Reheat the chicken and rice in the microwave or on the stovetop. For microwave reheating, use a covered dish and stir occasionally to ensure even heating. On the stovetop, add a splash of water or broth to keep the rice moist and prevent it from drying out.
More Delicious Recipes That You’ll Love
Spicy Basque Chicken with Saffron Rice Recipe
RECOMMENDED PRODUCTS
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 tsp 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 tbsp 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 it in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let it 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 it sit until ready to serve.
- While the rice cooks, slice the two chicken breasts in half lengthwise to produce four thin breast pieces. Season both sides of each piece with 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 sauté 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 the 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.
NOTES
Nutrition
oh wow, this looks and sounds delicious, thanks for sharing this recipe.
Simon
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.
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
green chilies are not necessarily spicy, look for heat intensity on the label. They have a milk version
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?
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!
Good point, hadn’t thought of that! Spicy works for me, looking forward to basking in its yumminess ha!
Regards from Basque Country
http://blog.aboutbc.info/2014/12/09/desde-oregon-pollo-vasco-picante-con-arroz-al-azafran/