Poulet Basquaise

Poulet Basquaise – Chicken cooked with tomatoes, bell peppers, and onions, seasoned with paprika.

Equipment Needed

• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Serving plate or bowl

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 2 chicken breasts or 4 chicken thighs, bone-in and skin-on
• 1 onion, finely chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the Chicken: Season the chicken pieces with salt, pepper, and half of the sweet paprika.
2. Sear the Chicken: In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook for about 5 minutes until browned. Flip and cook for another 3-4 minutes on the other side. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sliced bell peppers. Sauté for 5-6 minutes until softened.
4. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and remaining paprika. Cook for 1 minute until fragrant.
5. Simmer with Tomatoes: Pour in the diced tomatoes with their juices. Stir well to combine everything. Bring to a simmer.
6. Return Chicken to the Pan: Nestle the seared chicken pieces back into the skillet, along with any juices that have accumulated on the plate. Spoon some of the tomato mixture over the chicken.
7. Cover and Simmer: Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the flavors have melded together.
8. Serve: Remove from heat. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley.
9. Plate and Enjoy: Serve the Poulet Basquaise hot, either directly from the skillet or transferred to plates or a serving platter. It pairs well with crusty bread, rice, or potatoes.

Note: If using chicken thighs, you may need to adjust the cooking time slightly to ensure they are fully cooked.