Basque Chicken
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
A hearty Basque-style chicken stew with peppers, tomatoes, and cured ham, simmered until tender and served over rice.
Ingredients
- 3 ½ to 4 pounds bone-in chicken parts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 red, yellow, or green bell peppers or 8 ounces Basque or Italian frying peppers, cut into ½-inch-wide strips
- 4 small jalapeño peppers, seeded and cut into strips
- 4 ounces cured ham (such as country ham, prosciutto, or serrano), cut into ½-inch dice
- 6 garlic cloves, chopped
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 2 pounds fresh tomatoes, chopped, or one 28-ounce can whole tomatoes, crushed
- Cooked rice
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 ½ to 4 pounds bone-in chicken parts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 red, yellow, or green bell peppers or 8 ounces Basque or Italian frying peppers, cut into ½-inch-wide strips
- 4 small jalapeño peppers, seeded and cut into strips
- 4 ounces cured ham (such as country ham, prosciutto, or serrano), cut into ½-inch dice
- 6 garlic cloves, chopped
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 2 pounds fresh tomatoes, chopped, or one 28-ounce can whole tomatoes, crushed
- Cooked rice
Let's Cook
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Step 1.
Have ready: 3 ½ to 4 pounds bone-in chicken parts
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Step 2.
Heat in a Dutch oven over medium-high heat: 2 tablespoons olive oil
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Step 3.
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Reduce the heat to medium and add to the fat in the pot: 1 medium onion, chopped; 2 red, yellow, or green bell peppers or 8 ounces Basque or Italian frying peppers, cut into ½-inch-wide strips; 4 small jalapeño peppers, seeded and cut into strips; 4 ounces cured ham (such as country ham, prosciutto, or serrano), cut into ½-inch dice; 6 garlic cloves, chopped; 1 ¼ teaspoons salt; ½ teaspoon black pepper
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Step 4.
Cook, stirring often, until the peppers are softened, about 10 minutes. Add: 2 pounds fresh tomatoes, chopped, or one 28-ounce can whole tomatoes, crushed
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Step 5.
Return the chicken pieces to the pot. Bring the liquid to a simmer, cover, reduce the heat to low to medium-low, and simmer gently until the chicken is cooked through and tender (the thighs should reach 175°F and the breasts about 160°F), about 45 minutes.
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Step 6.
Serve over: Cooked rice