"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Basque Recipe

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This recipe for Chicken Basque, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Genin
Added: Thursday, August 16, 2007


4 Chicken breasts with skin.
2 Large red sweet peppers.
1 Large onion.
2 oz. Sun dried tomatoes in oil.
3 T. Extra virgin olive oil.
2 Large cloves of garlic - chopped.
5 oz. Chorizo sausage cut into 1/2 inch slices.
8 oz. Brown basmati rice measured a liquid measuring cup.
10 oz. Chicken stock/broth.
6 oz. Dry white wine.
1 T. Tomato puree/paste.
12 tsp. Paprika.
1 tsp. Chopped mixed herbs.
2 oz. Halved pitted black olives.
12 Large oranges, peeled and cut into wedges.
Salt and pepper to taste.

Slice peppers in half, and cut in to 6 strips from each half.

Peel and slice onion into strips as with above peppers.

Drain dried tomatoes, and cut into 1/2 inch pieces.

In a wide shallow oven casserole dish, with lid, add 2 T. oil and heat.

When hot, add chicken breasts and brown on both sides. Remove and reserve on paper towels to remove excess oil.

Add remaining oil to casserole, add onions, and peppers and brown about 5 minutes.

Add garlic, chorizo and dried tomatoes and toss about.

Stir in rice and add stock, wine, tomato puree and paprika.

When casserole starts to simmer, turn heat down.

Place chicken gently on top of everything and sprinkle herbs over chicken.

Scatter olives, and orange wedges in among chicken.

Salt and pepper to taste.

Cover with tight fitting lid and cook over gentlest possible heat for 50 minutes-1 hour. Make sure rice is cooked but still has a little bite.

If desired, can be cooked in oven, at 350 degrees, for 1 hour.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 20 minites




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