Delia Smith Chicken Basque is made with chicken, brown basmati rice, chicken stock, dry white wine, orange, fresh thyme, black olives, red peppers, onions, extra virgin olive oil, chorizo sausage, sun-dried tomatoes, garlic, sun-dried tomato paste, and hot paprika. This delicious Chicken Basque recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Delia Smith Chicken Basque Ingredients
- 1 x 3½ lb (1.75 kg) chicken, cut into 8 pieces
- 8 fl oz (225 ml) brown basmati rice
- 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 teaspoon 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 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 tablespoon sun-dried tomato paste
- ½ teaspoon hot paprika
How To Make Delia Smith Chicken Basque
- Season the chicken: Sprinkle salt and pepper on the chicken pieces.
- Prepare the vegetables: Cut the red peppers in half, remove the seeds, then slice each half into six strips. Peel the onion and slice it into similar-sized strips. Drain the sun-dried tomatoes, pat them dry, and cut into ½ inch (1 cm) pieces.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large pot. When the oil is hot, add the chicken pieces, a few at a time, and brown them on both sides. Once browned, remove the chicken from the pot and set it aside on a plate lined with paper towels.
- Cook the vegetables: Add a little more oil to the pot if needed. Add the onion and peppers and cook for about 5 minutes until they start to brown at the edges, stirring occasionally.
- Add chorizo and garlic: Add the chorizo, sun-dried tomatoes, and garlic. Cook for 1-2 minutes until the garlic turns light golden and the chorizo starts to brown.
- Stir in the rice: Add the rice and stir until it’s coated with oil. Mix in the sun-dried tomato paste, paprika, and thyme.
- Add liquids and seasoning: Pour in the chicken stock and wine. Season with salt and pepper. Bring to a simmer, then reduce the heat to low. Place the chicken pieces on top of the rice mixture.
- Add orange and olives: Place the orange wedges among the chicken and scatter the olives on top.
- Cook: Cover the pot with a tight-fitting lid and cook on low heat for about 50 minutes to 1 hour, or until the rice is cooked but still firm. Alternatively, you can cook it in a preheated oven at 350°F (180°C), gas mark 4, for 1 hour.
Recipe Tips
- Brown the Chicken Well: Make sure to brown the chicken pieces to a deep golden color. This adds a rich flavor to the dish.
- Don’t Rush the Vegetables: Cook the onions and peppers until they are slightly caramelized. This will add a sweet depth to the dish.
- Keep the Rice in the Liquid: When placing the chicken on top, ensure the rice stays submerged in the liquid. This ensures the rice cooks evenly.
- Simmer Gently: Cook the dish over low heat to let all the flavors meld together beautifully without burning or drying out.
What To Serve With Chicken Basque?
This hearty Chicken Basque pairs well with crusty bread, green salad, roasted vegetables, or steamed asparagus. It also can be served alongside mashed potatoes, sautéed spinach, couscous, or a tomato salad for a delicious dinner.
How To Store Leftovers Chicken Basque?
- Refrigerate: Let the leftover Chicken Basque cool to room temperature. Put it in an airtight container and keep it in the fridge. It will stay good for up to 3 days.
- Freeze: Let the leftover Chicken Basque cool to room temperature. Put it in a freezer-safe container and freeze it. It will last up to 3 months. To thaw, put it in the fridge overnight.
How To Reheat Leftovers Chicken Basque?
- In The Oven: Preheat the oven to 350°F (180°C). Place the Chicken Basque in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until hot.
- In The Microwave: Put the Chicken Basque in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Place the Chicken Basque in a saucepan over medium heat. Stir occasionally and cook for about 10-15 minutes until heated through.
Delia Smith Chicken Basque Nutrition Facts
Serving Size: 1 serving
- Calories: 676 kcal
- Total Fat: 32.2g
- Saturated Fat: 9.2g
- Cholesterol: 132mg
- Sodium: 1684mg
- Potassium: 1062mg
- Total Carbohydrate: 45.4g
- Dietary Fiber: 10.2g
- Sugars: 17.7g
- Protein: 37.9g
Try More Delia Smith Recipes:
- Delia Smith Vegetarian Goulash
- Delia Smith Coronation Chicken Recipe
- Delia Smith Chicken Tarragon
- Delia Smith Salmon And Broccoli Quiche
Delia Smith Chicken Basque
Description
Delia Smith Chicken Basque is made with chicken, brown basmati rice, chicken stock, dry white wine, orange, fresh thyme, black olives, red peppers, onions, extra virgin olive oil, chorizo sausage, sun-dried tomatoes, garlic, sun-dried tomato paste, and hot paprika. This delicious Chicken Basque recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season the chicken: Sprinkle salt and pepper on the chicken pieces.
- Prepare the vegetables: Cut the red peppers in half, remove the seeds, then slice each half into six strips. Peel the onion and slice it into similar-sized strips. Drain the sun-dried tomatoes, pat them dry, and cut into ½ inch (1 cm) pieces.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large pot. When the oil is hot, add the chicken pieces, a few at a time, and brown them on both sides. Once browned, remove the chicken from the pot and set it aside on a plate lined with paper towels.
- Cook the vegetables: Add a little more oil to the pot if needed. Add the onion and peppers and cook for about 5 minutes until they start to brown at the edges, stirring occasionally.
- Add chorizo and garlic: Add the chorizo, sun-dried tomatoes, and garlic. Cook for 1-2 minutes until the garlic turns light golden and the chorizo starts to brown.
- Stir in the rice: Add the rice and stir until it’s coated with oil. Mix in the sun-dried tomato paste, paprika, and thyme.
- Add liquids and seasoning: Pour in the chicken stock and wine. Season with salt and pepper. Bring to a simmer, then reduce the heat to low. Place the chicken pieces on top of the rice mixture.
- Add orange and olives: Place the orange wedges among the chicken and scatter the olives on top.
- Cook: Cover the pot with a tight-fitting lid and cook on low heat for about 50 minutes to 1 hour, or until the rice is cooked but still firm. Alternatively, you can cook it in a preheated oven at 350°F (180°C), gas mark 4, for 1 hour.
Notes
- Brown the Chicken Well: Make sure to brown the chicken pieces to a deep golden color. This adds a rich flavor to the dish.
- Don’t Rush the Vegetables: Cook the onions and peppers until they are slightly caramelized. This will add a sweet depth to the dish.
- Keep the Rice in the Liquid: When placing the chicken on top, ensure the rice stays submerged in the liquid. This ensures the rice cooks evenly.
- Simmer Gently: Cook the dish over low heat to let all the flavors meld together beautifully without burning or drying out.
Delia Smith Chicken Basque