Poulet basquaise
Poulet basquaise, from above
Non vegBasque Country

Poulet basquaise

Chicken braised with sweet peppers, tomato and a little chilli. Sunshine with a kick.

75 minTime
55 gProtein each
mediumSpice
Peppers of the Basque coast2 chapters · 1 min read

Make it your way

Grandma's wayChicken in piperade with Bayonne ham and piment d'Espelette.
The original
574kcalsame
55 gproteinsame
5 gfibresame
75minutessame

Poulet basquaise.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, on the bone
Red bell pepper (red capsicum, red pepper)2, in strips
Capsicum (green capsicum, green bell pepper)1, in strips
Onion2, sliced
Tomato6, peeled and chopped
Garlic5 cloves
Olive oil3 tbsp
Kashmiri chilli powder1½ tsp, for piment d'Espelette
Cooked ham2 slices Bayonne ham, in strips (optional)
Chicken stock (chicken broth)⅔ cup
Bay leaf (indian bay leaf)1
Dried mixed herbs (italian seasoning)½ tsp thyme
Saltto taste

Method

4 steps
  1. 1Season the chicken and brown it in olive oil. Set aside.
  2. 2In the same pot cook onions and peppers slowly until soft and sweet. Add garlic and the ham strips.
  3. 3Add tomatoes, chilli, thyme and bay and cook down for 10 minutes.
  4. 4Return the chicken with the stock, cover and simmer until cooked through with no pink at the bone.
Serve it like this

Serve in a wide shallow dish with the peppers spooned over the chicken, with rice or boiled potatoes alongside.

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Make it a meal

What goes with Poulet basquaise: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Pommes boulangère90 min
On the side Salade de lentilles40 min
To drink Chocolat chaud10 min
Something sweet Gâteau basque120 min
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