This delicious Jamie Oliver Chicken Basque is a quick and easy one-pan dish, packed with vibrant flavors. Tender chicken thighs simmered with rice, chorizo, and a rich, smoky sauce. It’s a perfect weeknight meal that’s both nutritious and comforting, with the option to customize with simple ingredients you already have.
Ingredients Needed
- 1 onion
- 2 cloves of garlic
- 1 red or yellow pepper
- 3 sprigs fresh flat-leaf parsley
- 50g (1.75 oz) quality chorizo
- Olive oil
- 1 tablespoon (15 ml) sweet smoked paprika
- 250g (1 1/4 cups) wholemeal basmati rice
- 8 free-range chicken thighs, skin off, bone out
- 500ml (2 cups) passata
- 300ml (1 1/4 cups) organic chicken stock
- 2 lemons
How To Make Chicken Basque
- Preheat the oven: Preheat the oven to 180ºC (350ºF)/gas 4.
- Prepare the vegetables and herbs: Peel and finely chop the onion. Peel and finely grate the garlic. Deseed and roughly chopped the pepper. Pick the parsley leaves and set them aside, then finely chop the stalks. Roughly chop the chorizo.
- Cook the base: Heat 1 tablespoon (15 ml) of olive oil in an ovenproof casserole pan over medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo, and paprika. Cook for about 5 minutes, stirring occasionally, until softened.
- Add rice and liquids: Stir in the rice until it’s coated in the oil and flavorings. Pour in the passata and chicken stock, then add the zest and juice of 1 lemon.
- Cook the chicken: Submerge the chicken thighs in the sauce, bring to a boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, open it out, and place it on top of the dish. Cover with a tight-fitting lid and transfer to the oven. Cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. If needed, add a splash of boiling water to loosen the mixture.
- Finish and serve: Finely chop the parsley leaves and sprinkle them over the top. Cut the remaining lemon into wedges for squeezing over. Serve with a crisp green salad.
Recipe Tips
- Don’t skip the parchment paper: Scrunching up wet parchment paper and covering the dish helps trap moisture, ensuring the chicken stays juicy and the rice cooks evenly.
- Stir the rice well: Make sure the rice is fully coated in the flavorful oil and spices before adding liquids. This helps it absorb all the delicious flavors.
- Adjust the liquid: If the rice seems dry while cooking, add a splash of hot water or stock. The rice should be tender and moist, not too dry.
- Let the dish rest before serving: After taking it out of the oven, let the dish rest for a few minutes. This allows the flavors to settle, making every bite even more flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Basque cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: To freeze, allow the dish to cool, then place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the Chicken Basque in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until hot.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 501
- Total Fat: 32g
- Saturated Fat: 8g
- Cholesterol: 130mg
- Sodium: 1033mg
- Potassium: 810mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 34g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Sweet Potato Recipe
- Jamie Oliver Chicken And Spinach Lasagne
- Jamie Oliver Chicken and Chickpea Curry
- Jamie Oliver Stir-Fry Chicken
Jamie Oliver Chicken Basque
Description
This delicious Jamie Oliver Chicken Basque is a quick and easy one-pan dish, packed with vibrant flavors. Tender chicken thighs simmered with rice, chorizo, and a rich, smoky sauce. It’s a perfect weeknight meal that’s both nutritious and comforting, with the option to customize with simple ingredients you already have.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC (350ºF)/gas 4.
- Prepare the vegetables and herbs: Peel and finely chop the onion. Peel and finely grate the garlic. Deseed and roughly chopped the pepper. Pick the parsley leaves and set them aside, then finely chop the stalks. Roughly chop the chorizo.
- Cook the base: Heat 1 tablespoon (15 ml) of olive oil in an ovenproof casserole pan over medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo, and paprika. Cook for about 5 minutes, stirring occasionally, until softened.
- Add rice and liquids: Stir in the rice until it’s coated in the oil and flavorings. Pour in the passata and chicken stock, then add the zest and juice of 1 lemon.
- Cook the chicken: Submerge the chicken thighs in the sauce, bring to a boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, open it out, and place it on top of the dish. Cover with a tight-fitting lid and transfer to the oven. Cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. If needed, add a splash of boiling water to loosen the mixture.
- Finish and serve: Finely chop the parsley leaves and sprinkle them over the top. Cut the remaining lemon into wedges for squeezing over. Serve with a crisp green salad.
Notes
- Don’t skip the parchment paper: Scrunching up wet parchment paper and covering the dish helps trap moisture, ensuring the chicken stays juicy and the rice cooks evenly.
- Stir the rice well: Make sure the rice is fully coated in the flavorful oil and spices before adding liquids. This helps it absorb all the delicious flavors.
- Adjust the liquid: If the rice seems dry while cooking, add a splash of hot water or stock. The rice should be tender and moist, not too dry.
- Let the dish rest before serving: After taking it out of the oven, let the dish rest for a few minutes. This allows the flavors to settle, making every bite even more flavorful.
Jamie Oliver Chicken Basque