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Chicken basque

Chicken basque
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Savour the rich flavours of Spanish chicken with smoked ham, chilli and paprika.
  • 1½ tbs olive oil
  • 8 skinless chicken thigh cutlets
  • 1 red onion, halved, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 2 long fresh green chillies, seeded, thinly sliced diagonally
  • 2 garlic cloves, finely chopped
  • 2 tsp paprika
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken stock
  • 150g smoked leg ham, coarsely chopped
  • 3 dried bay leaves
  • ¼ cup chopped fresh continental parsley
  • Steamed rice, to serve
  1. Heat 1 tablespoon of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
  2. Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.
  3. Reduce heat to medium-low. Cook, stirring occasionally, for 1 hour or until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.
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