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Greatest plates · Main
Poulet Basquaise with Rice
A rustic French Basque braise of chicken thighs simmered with capsicum, tomato and smoky chorizo, served over fluffy white rice. Comforting, generous and full of gentle heat.
Serves 4Prep 20 minCook 45 minChicken
Containsno known allergens identified
Protein 24%Carbs 32%Fat 44%
About 915 kcal a serve — 54 g protein, 72 g carbs, 45 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the chicken
6 minSeason the chicken thighs with salt and pepper. Heat the olive oil in a large deep frying pan or casserole over medium-high heat and brown the chicken in batches, about 3 minutes each side. Remove and set aside.
In the panBraise →
medium-high heat
Crisp the chorizo
2 minAdd the chorizo coins to the same pan and cook for 2 minutes until the fat renders and they colour. Lift out and set aside with the chicken.
In the panBraise →
medium heat
Soften the vegetables
8 minIn the chorizo fat, cook the onion and both capsicums for 6-7 minutes until softened. Stir in the garlic and paprika and cook 1 minute until fragrant.
In the panBraise →
medium heat
Build the braise
25 minReturn the chicken and chorizo to the pan. Add the diced tomatoes and chicken stock, stir, and bring to a simmer. Cover partially and cook gently for 25 minutes until the chicken is tender and the sauce thickened. Season to taste.
In the panBraise →
low simmer
Cook the rice
17 minMeanwhile, rinse the rice, then combine with the water and a pinch of salt in a saucepan. Bring to the boil, cover, reduce to low and cook 12 minutes. Rest covered off the heat for 5 minutes, then fluff.
In the saucepanRice →
low heat
Serve
Spoon the chicken basquaise over the rice and scatter with chopped parsley.
To servePlate →
Cook's noteFor extra depth, use a hot smoked paprika or add a splash of white wine with the stock.
Estimated per serve
915 kcal · 54 g protein · 72 g carbs · 45 g fatestimates, within ~10%
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