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Chicken Basque

This is an old favourite, Delia Smith circa 1990’s recipe, a bit like a paella but without the seafood. One pot cooking, just perfect warm evening outdoor food with a glass of rosè.


Serves 4

4-6 good sized chicken thighs, skin on
2 red peppers
2 onions thickly sliced
2 chopped garlic cloves
150g cooking chorizo cut into 1cm slices
225g basmati rice
300ml chicken or vegetable stock
150ml white wine
1 tbsp tomato purée
1/2 tsp paprika
2 tbsp pitted olives
150g sun-dried tomatoes roughly chopped
sea salt & freshly ground pepper
2 tablespoons olive oil

Preheat oven to 180°C

Season chicken thighs and brown, skin side down first in olive oil in an oven proof pan preferably with a lid. Remove chicken, add onion, peppers, chorizo and garlic until soft. Add rice, tomato purèe, sun-dried tomatoes, paprika, garlic and mix well. Add wine, stock, thyme, mix together. Place chicken thighs on top, scatter thyme and olives. Place lid and put in oven for approximately 1 hour, checking from time to time there is enough liquid, add more stock if necessary. Check rice is cooked and soft.

Approximate cost £6.00