The flavorful Delia Smith Chicken Basque is made with a bright assortment of ingredients, including a chicken, brown basmati rice, white wine, and more. You can whip up a big serving of this delicious dish in about an hour.
More Delia Smith Recipe:
🧡 Why You’ll Love This Chicken Basque Recipe:
- Bursting Flavors: Experience a symphony of tastes with succulent chicken, aromatic thyme, and zesty orange wedges.
- Effortless Preparation: Simple steps cater to both novice and experienced cooks.
- Versatility: Enjoy as a standalone dish or pair it with your favorite sides for a satisfying meal.
❓ What Is Delia Smith Chicken Basque?
Delia Smith Chicken Basque is a culinary masterpiece featuring juicy chicken, vibrant peppers, and aromatic thyme. Combining ingredients like sun-dried tomatoes and chorizo, it promises a symphony of tastes.
🍗 Delia Smith Chicken Basque Ingredients
- 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
- brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
- 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
- 6 fl oz (170 ml) dry white wine
- ½ large orange, cut into wedges
- 1 level teaspoon chopped fresh thyme
- 2 oz (50 g) black olives (pitted if you prefer)
- salt and freshly milled black pepper
- 2 large red peppers
- 1 very large or 2 medium onions
- 2-3 tablespoons extra virgin olive oil
- 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- 2 oz (50 g) sun-dried tomatoes in oil
- 2 large cloves garlic, chopped
- 1 level tablespoon sun-dried tomato paste
- ½ level teaspoon hot paprika
🍛 How To Make Delia Smith Chicken Basque
- First, add a lot of salt and pepper to the chicken parts.
- Then, cut the red peppers in half and take out the seeds and skin. Then, cut each half into six strips.
- In the same way, peel the onion and cut it into strips that are about the same size.
- First, drain the dried tomatoes and pat them dry with kitchen paper. Then, cut them into ½-inch (1 cm) pieces.
- Now, heat 2 tablespoons of olive oil in the dish. Once it’s pretty hot, add the chicken pieces two or three at a time and brown them on both sides until they are a nutty golden color.
- To drain, move them to a plate lined with kitchen paper as they turn brown.
- Next, raise the heat a bit above medium and add a little more oil to the dish. Once the oil is hot, add the onion and peppers.
- Move them around a few times during the 5 minutes they take to cook a bit around the edges.
- This is when you add the chorizo, sun-dried tomatoes, and garlic. Mix these for a minute or two until the garlic turns pale gold and the chorizo starts to get some color.
- Next, add the rice and stir it in. Once the rice is well covered in oil, add the sun-dried tomato paste, paprika, and chopped thyme. Add the wine and stock, and then season to taste.
- Lower the heat to a gentle simmer as soon as everything is almost boiling. After adding a little more spice, carefully place the chicken on top of everything. It’s important to keep the rice low in the liquid.
- The last step is to add the orange wedges and olives to the chicken.
- Place a lid that fits tightly on top and cook over very low heat for fifty minutes to an hour, or until the rice is done but still has some bite to it. Our Cookery School Video for Long-grain Rice on this page also shows you how to make Perfect Rice.
- You could also cook it in an oven that has already been heated at 350°F (180°C) for one hour at gas mark 4.
💭 Recipe Tips
- Perfect Browning: Ensure a nutty golden color when browning chicken for enhanced flavor.
- Ideal Rice Texture: Keep the rice low in liquid for a perfect bite.
🥗 What To Serve With Chicken Basque?
Pair Chicken Basque with Crusty Bread Rice Pilaf, Roasted Vegetables, Green Salad, Mashed Potatoes.
🎚 How To Store Leftovers Chicken Basque?
- In the fridge: Store leftovers Chicken Basque in a continair for up to 2 days.
- In the freezer: Freeze leftovers Chicken Basque in a continair for up to 3 months.
🥵 How To Reheat Leftovers Chicken Basque?
- In the oven: Cover Leftovers Chicken Basque with foil, and heat for 15-20 minutes at 350°F.
- In the microwave: Use a Leftovers Chicken Basque microwave-safe dish, cover, and heat on medium for 2-3 minutes.
- On the stove: Reheat in a pan over medium heat Leftovers Chicken Basque stirring occasionally, for about 10 minutes.
FAQ’S
Can I Use Skinless Chicken for Chicken Basque?
Yes, you can use skinless chicken for Chicken Basque adjust cooking time as needed for the specific chicken parts.
Can I Use Brown Rice Instead?
You can substitute brown basmati rice for a healthier option ensure to adjust the cooking time and liquid accordingly.
How to Prevent the Rice From Sticking to the Bottom?
To prevent the rice from sticking, keep the heat low and resist stirring once the chicken is placed on top. This helps maintain a proper balance of liquid and ensures even cooking.
How Do I Make Chicken Basque Less Spicy?
To make the dish less spicy, reduce the amount of hot paprika and black pepper. Adjust according to your preference for a milder flavor profile
More Delia Smith Recipe:
Delia Smith Chicken Basque Nutrition Facts
- Calories: 304
- Total Fat: 17g
- Saturated Fat: 4.9g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 3.2g
- Monounsaturated Fat: 7.7g
- Cholesterol: 83mg
- Sodium: 474mg
- Total Carbohydrates: 7.7g
- Dietary Fiber: 2.6g
- Sugars: 4.5g
- Protein: 26g
- Calcium: 47mg
- Iron: 1.9mg
- Potassium: 484.3mg
Delia Smith Chicken Basque
Description
The flavorful Delia Smith Chicken Basque is made with a bright assortment of ingredients, including a chicken, brown basmati rice, white wine, and more. You can whip up a big serving of this delicious dish in about an hour.
Ingredients
Instructions
- First, add a lot of salt and pepper to the chicken parts.
- Then, cut the red peppers in half and take out the seeds and skin. Then, cut each half into six strips.
- In the same way, peel the onion and cut it into strips that are about the same size.
- First, drain the dried tomatoes and pat them dry with kitchen paper. Then, cut them into ½-inch (1 cm) pieces.
- Now, heat 2 tablespoons of olive oil in the dish. Once it’s pretty hot, add the chicken pieces two or three at a time and brown them on both sides until they are a nutty golden color.
- To drain, move them to a plate lined with kitchen paper as they turn brown.
- Next, raise the heat a bit above medium and add a little more oil to the dish. Once the oil is hot, add the onion and peppers.
- Move them around a few times during the 5 minutes they take to cook a bit around the edges.
- This is when you add the chorizo, sun-dried tomatoes, and garlic. Mix these for a minute or two until the garlic turns pale gold and the chorizo starts to get some color.
- Next, add the rice and stir it in. Once the rice is well covered in oil, add the sun-dried tomato paste, paprika, and chopped thyme. Add the wine and stock, and then season to taste.
- Lower the heat to a gentle simmer as soon as everything is almost boiling. After adding a little more spice, carefully place the chicken on top of everything. It’s important to keep the rice low in the liquid.
- The last step is to add the orange wedges and olives to the chicken.
- Place a lid that fits tightly on top and cook over very low heat for fifty minutes to an hour, or until the rice is done but still has some bite to it. Our Cookery School Video for Long-grain Rice on this page also shows you how to make Perfect Rice.
- You could also cook it in an oven that has already been heated at 350°F (180°C) for one hour at gas mark 4.
Notes
- Perfect Browning: Ensure a nutty golden color when browning chicken for enhanced flavor.
Ideal Rice Texture: Keep the rice low in liquid for a perfect bite.
Delia Smith Chicken Basque