Chicken Basquaise with Espelette Piperade

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Chicken Basquaise with Espelette Piperade
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Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients


  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d'Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste



  • Instructions


    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Servings
    4-6
    Servings
    4-6
    Chicken Basquaise with Espelette Piperade
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

    Ingredients


  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d'Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste



  • Instructions


    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Servings
    4-6
    Servings
    4-6
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