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
- Prepare the Chicken: Season the chicken pieces with salt, pepper, and half of the sweet paprika.
- 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.
- 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.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, and remaining paprika. Cook for 1 minute until fragrant.
- Simmer with Tomatoes: Pour in the diced tomatoes with their juices. Stir well to combine everything. Bring to a simmer.
- 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.
- 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.
- Serve: Remove from heat. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley.
- 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.
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