Medel
Chicken Basquaise
A rustic Spanish-inspired braise where tender chicken nestles into saffron-kissed rice with chorizo, roasted peppers, and briny olives—the whole dish fragrant with paprika and thyme, finished with bright lemon wedges that cut through the rich, smoky flavors.
⏱️85 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Preheat the oven to 180°C. Heat butter and 45 ml olive oil in a flameproof casserole over medium-high heat. Brown the chicken pieces in batches, seasoning with salt and pepper, without crowding the pan. Transfer to paper towels as each batch finishes.
- 2Add additional olive oil to the casserole and cook the red onions over medium heat for 10 minutes, stirring frequently, until softened. Add the red pepper and cook for another 5 minutes.
- 3Stir in the chorizo, sun-dried tomatoes, and garlic, cooking for 2-3 minutes. Add the basmati rice, stirring to coat well with oil. Add the tomato puree, paprika, bay leaves, and thyme. Pour in the chicken stock and white wine and bring to a gentle simmer.
- 4Press the rice down into the liquid if needed. Arrange the browned chicken on top. Scatter lemon wedges and black olives around the chicken. Cover and braise in the oven for 50 minutes until the rice is tender with a slight bite and the chicken juices run clear when pierced at the thickest part. If needed, cook an additional 5 minutes and check again.