Basque Chicken

Basque Chicken

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Servings: 4
Calories: 883


  • 1 chicken weighing 2 1/4 lbs
  • 1 3/4 lbs tomatoes
  • 2 green peppers
  • 2 onions
  • 3 garlic cloves
  • 5 tbsp olive oil
  • 4 floz hot chicken stock
  • 1 1/2 tsp salt
  • 2 pinches freshly ground black pepper
  • 9 oz long grain rice
  • 1 tbsp paprika


  • Wash and dry chicken and giblets. Cut chicken into 8 pieces.
  • Skin and quarter tomatoes, removing core.
  • Halve and clean peppers, then wash and dry them before cutting into strips.
  • Peel onions and garlic and chop finely.
  • Heat 3 tbsp oil. Brown chicken pieces thoroughly. Add onion and garlic and continue to fry, turning frequently, until soft.
  • Add tomato, green pepper, stock, 1 tsp salt and pepper, then cover and simmer for 30 minutes.
  • Wash and drain rice well before frying in remaining oil in a separate pan. Pour in twice as much water as there is rice, add 1/2 tsp salt, cover and cook over low heat for 20 minutes or until rice is done.
  • Stir in paprika, put into serving dish and arrange chicken and vegetables on top.
Calories: 883 kcal
Carbohydrates: 69 g
Protein: 44 g
Fat: 48g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 1066 mg
Potassium: 1140 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 2218 IU
Vitamin C: 86 mg
Calcium: 85 mg
Iron: 3 mg
Ingredients Chicken, Whole Chicken
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