Delia Smith Chicken Basque

Delia Smith’s Chicken Basque doesn’t ask permission. It just shows up—rich, bold, and brimming with things you might not think belong together: olives, orange wedges, smoky chorizo, and red peppers. But one spoonful in, and you get it. This dish isn’t trying to be clever. It’s trying to feed you well.

The smell hits you early. That garlic-chorizo sizzle in olive oil, sharp and savory, with a whisper of smoke. You start layering in the other bits—peppers, tomato paste, paprika, white wine—and suddenly your kitchen smells like warmth and color.

Make this when you want comfort without compromise. When you want the kind of meal that bubbles under a lid while you pour a drink and ignore your phone.

Why You’ll Love It

• That first bite: saffron-coloured rice, juicy chicken, the faint brightness of orange cutting through the richness.
• One pot. Big flavour. No mess.
• Sweet peppers, salty olives, smoky sausage—you get all the contrasts.
• Perfect for lazy Sundays or low-stress dinner guests.
• It tastes even better the next day. Seriously.

Ingredients

• 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
• Brown basmati rice, measured to the 8 fl oz (225 ml) line in a jug
• 10 fl oz (275 ml) chicken stock (or from Marigold vegetable bouillon)
• 6 fl oz (170 ml) dry white wine
• ½ large orange, cut into wedges
• 1 tsp chopped fresh thyme
• 2 oz (50 g) black olives (pitted if you prefer)
• Salt and freshly ground black pepper
• 2 large red peppers
• 1 very large or 2 medium onions
• 2–3 tbsp olive oil
• 5 oz (150 g) chorizo sausage, skinned and sliced into 1 cm pieces
• 2 oz (50 g) sun-dried tomatoes in oil
• 2 garlic cloves, chopped
• 1 tbsp sun-dried tomato paste
• ½ tsp hot paprika

How to Make Delia Smith’s Chicken Basque

1. Season the chicken thoroughly with salt and pepper.
2. Cut peppers into fat strips. Slice onions the same size. Chop the sun-dried tomatoes into chunks.
3. Heat 2 tbsp olive oil in a large oven-safe pan. Brown chicken in batches until golden. Remove and drain on paper towel.
4. In the same pan, soften onions and peppers over medium heat for 5–7 minutes.
5. Add chorizo, garlic, and sun-dried tomatoes. Stir for 1–2 minutes until fragrant.
6. Pour in rice. Stir to coat with all the good stuff. Add tomato paste, paprika, and thyme. Stir again.
7. Add wine and stock. Season again. Bring almost to the boil.
8. Lower heat to a gentle simmer. Nestle chicken pieces on top. Tuck in orange wedges and scatter olives.
9. Cover tightly and simmer on low heat for 50–60 minutes. Or bake at 180°C (350°F) for the same time.
10. Rest for 10 minutes before serving.

Common Mistakes and How to Dodge Them

• Overcrowding the pan when browning chicken – leads to pale, sad skin. Work in batches.
• Stirring after the chicken is in – ruins rice texture. Just let it cook.
• Not tasting the liquid before simmering – that’s your last chance to season.
• Skipping the rest time – everything sets and balances after 10 minutes.

Storage and Reheating

Fridge: Store in a sealed container up to 3 days.
Freezer: Cool completely, portion into containers, freeze up to 3 months.
Reheat: Oven at 180°C with a splash of water, covered. Or stovetop on low. Microwave only if you’re desperate.

Frequently Asked Questions

Can I use skinless chicken?
Yes. But the skin adds richness and protects the meat. Your call.

Can I use different rice?
You can, but adjust liquid and time. Brown basmati holds up best here.

Why is my rice sticking?
Heat’s too high or you stirred after the chicken went in. Keep it gentle.

Too spicy?
Dial back the paprika next time. Or serve it with a blob of yoghurt.

Nutrition Facts (Per Serving)

Calories: 304
Fat: 17g
Saturated Fat: 4.9g
Cholesterol: 83mg
Sodium: 474mg
Carbs: 7.7g
Fiber: 2.6g
Sugar: 4.5g
Protein: 26g

More Delia Smith Recipe:

• Delia Smith Pesto Rice
• Delia Smith Red Cabbage
• Delia smith Vegetarian Shepherd’s Pie