Basque-Style Chicken

Ingredients

• Poultry 1 piece
• Orange Bell Peppers 3 pieces
• Spanish onions 2 heads
• Sun-Dried Tomatoes 8 pieces
• Butter 0 oz
• Olive Oil 6 teaspoons
• Basmati rice 10 oz
• Passata Tomato Sauce 1 tablespoon
• Paprika ½ spoons
• Bay leaf 4 pieces
• Thyme 4 stalks
• Chicken Broth 10 fl oz
• Dry White Wine 5 fl oz
• Olives stuffed with lemon 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the chicken into drumsticks, thighs, wings, and breasts. Set aside the back; you can use it to make broth.

Step 2

In a deep skillet, heat olive oil and butter, then sauté the pieces of chicken, seasoning with salt and pepper, until they develop a light brown crust and a characteristic fried aroma. This should be done in batches; otherwise, the meat will steam instead of fry.

Step 3

Sauté the onion in the same oil, then add thyme, paprika, tomato paste, sweet pepper, sun-dried tomatoes, and olives.

Step 4

Add the rice, pour in the broth (previously prepared), add the wine, and crushed garlic.

Step 5

Return the chicken to the saucepan, cover with a lid, and simmer on low heat for 50 minutes.