Cut fresh tomatoes in wedges and slice remaining pepper into 1/4 inch strips. Stir the basil into the sauce and spoon over the chicken. After being cut, pre-cooked and panfried in a skillet first, the chicken is dipped in a sauce of vegetables called “piperade” (derived from the Basque word “biperra” which means “pepper”). Raise temperature of oven to 230 C. Remove foil, bake until onions begin to turn brown (a little charring is actually nice). Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken. 1 green and 1 red bell pepper cut into bite size pieces. Eat. The sauce is outstanding if you add some chilies and you will likely have some left over (it is great for a quick pasta dinner the next night). Mar 12, 2015 - Our best roasted chicken recipe: Basque chicken with spicy piperade sauce. Place chicken evenly over pepper layer. Please excuse my ignorance, but what, pray, are butterflied peppers? can diced tomatoes, add more if needed. This popular marinade originated from the kitchen of Basque … In a large frying pan, heat the remaining oil and fry the chicken on both sides until golden brown. Will keep well for about 2 days max covered in fridge. kosher salt. Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken. Basque Chicken with sauce. Basque chicken originates from the Basque Country, but is now cooked throughout France and even beyond its borders. Soy sauce is also a common ingredient used as the salt component in a marinade. Sprinkle lightly with sugar. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. I am a novice cook and this dish really made me feel like a pro ! When marinating, roasting, or sautéing, let Basque Meat Tenderizer & Barbecue Sauce be your secret. One of my favorite marinades for steak, goat or lamb is Basque meat Tenderizer Barbecue Sauce, as it tenderizes the meat an implants a subtle, somewhat tangy taste. olive oil. Serve chicken on top of cooked white rice; spoon sauce on top. Lemon wedges and more salt if you're into it. 1 tsp paprika. Serve the chicken with saffron rice to soak up the tasty sauce. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. on each … Marinate beef, pork, chicken, lamb, seafood and even veggies! Basque Chicken is a community recipe submitted by starch&dairy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Basque Chicken with sauce. Our selection of Basque recipes have been especially prepared by Basque born chef Javier De La Hormaza. Use as a baste while cooking too! Reduce the heat to medium, partially cover the pot, and cook for about 45 minutes, until the sauce thickens and the; chicken is cooked through. Reduce heat and simmer until chicken is just done (leg moves easily when jiggled), about 35 minutes. can diced tomatoes, add more if needed. While chicken is simmering, cook rice. Smother seasoned chicken with sliced onions, leaving no flesh visible. Transfer the chicken to a deep platter. 1 green and 1 red bell pepper cut into bite size pieces. Ingredients for Basque chicken Red peppers, yellow peppers, onions, olives, garlic and thyme bring together succulent chicken thighs alongside tomatoes, a little dash of sherry, the punch of smoked paprika and a sprinkling of fresh parsley. Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. If you are tired of cooking the same old chicken recipes -- try this one ! 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