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Chicken Basquaise

Basque · Dinner · Medium

Chicken Basquaise

Total
1 hr 30 min
Prep
25 min
Serves
6
Calories
610
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Chicken roasts over paprika-scented rice with sweet peppers, chorizo, olives and lemon, bringing crisp edges and rich pan juices to one casserole.

Peppers and onions soften beneath the chicken in Chicken Basquaise, while rice catches the juices below. This rice-baked version also includes chorizo and olives, making the casserole a complete meal with a savory, smoky edge.

Use bone-in thighs of similar size and long-grain rice. Keep the pan tightly covered for the first part of baking so the grains steam evenly, then uncover briefly to dry the chicken skin.

SmokySavoryZestyOne PanNut-freeEgg-free

Method

  1. Heat the oven to 375°F (190°C). Season the chicken thighs with salt and black pepper. Heat the butter and olive oil in a wide ovenproof casserole over medium-high heat. Brown the thighs skin-side down for , then turn for and lift out.

  2. Cook the red onions and peppers over medium heat for until softened. Add the chorizo, sun-dried tomatoes and garlic and cook for until fragrant.

  3. Stir in the rice, tomato paste, paprika, bay leaves and thyme. Pour in the wine and chicken broth, scrape the pan bottom and bring to a simmer.

  4. Set the chicken skin-side up on the rice and tuck in the lemon wedges and olives. Cover tightly and bake for until the rice is tender.

  5. Uncover and bake for until the skin browns and the chicken reaches 165°F. Remove the bay leaves and rest for before serving.

Forkue tips

  • A wide casserole keeps the rice in a shallow, even layer. A narrow, deep pot can leave the bottom soft before the upper grains cook.

Storing and reheating

Refrigerate cooled portions promptly for up to 2 days. Reheat covered at 350°F (175°C) with a splash of broth until the chicken and rice reach 165°F.

Kitchen gear

Ovenproof casseroleTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

610Calories
36gProtein
48gCarbs
28gFat

Chicken Basquaise: FAQ

Is this the tomato-sauce version of Basque chicken?

It is a rice-baked variation with peppers, chorizo and olives. The rice absorbs the sauce rather than being served separately.

Can I replace the sun-dried tomatoes?

Use an extra tablespoon of tomato paste for a smoother background flavor. Fresh tomatoes add more liquid and change the rice balance.

How do I store and reheat Chicken Basquaise?

Refrigerate cooled portions promptly for up to 2 days. Reheat covered at 350°F (175°C) with a splash of broth until the chicken and rice reach 165°F.

How long does Chicken Basquaise take?

About 1 hr 30 min in total: 25 min prep and 1 hr 5 min cooking.

What do I need to make Chicken Basquaise?

The key ingredients are chicken thighs, butter, red onions, red bell peppers, chorizo and sun-dried tomatoes, plus pantry basics.

Any tips for Chicken Basquaise?

A wide casserole keeps the rice in a shallow, even layer. A narrow, deep pot can leave the bottom soft before the upper grains cook.

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