Chicken and Pepper Stew (Poulet Basquaise)

Chicken with red and green peppers in a simple tomato sauce.

I know. It’s strange for someone who hates bell peppers to make a chicken and pepper stew. What’s even more strange is how I ended up loving every bite of it! So much in fact that I ate it three days in a row. So to say that I hate bell peppers might be an exaggeration. It’s more of a color issue you see; I don’t mind orange, yellow and red bell peppers (like this terrific red pepper and olive spread I made).

But I’ve had a grudge against green ones since I was a little girl. Their slight sour and astringent taste made pizzas, kebabs and some Chinese dishes inedible for me. They were a food nuisance, a misused ingredient (such as a lemon wedge or stalk of curly parsley assumes the role of a garnish) in my life. But regardless of the rift green bell peppers and I have had in the past, their contribution to this chicken stew is nothing but glowing.

Traditionally called ‘poulet Basquaise’, this simple chicken and pepper stew is easy, very EASY to make! The ingredients are basic (red wine is optional though a splash of it adds a nice kick to the sauce) and the cooking process can be mostly left unattended. What you’ll end up with is juicy, tender chicken legs wrapped in a rich, vibrant sauce. The flavors are similar to ratatouille – mild, a little sweet and oh so comforting!

Chicken and Pepper Stew (Poulet Basquaise)

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 4 people 1x
• Category: Poultry
• Method: Stove Top
• Cuisine: Spanish

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Description

This a quick, easy and very tasty classic recipe from the Basque region. Tender chicken served in a tomato pepper sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 jalapeno, finely chopped
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 green bell pepper, cut into strips
• 28 ounce can crushed canned tomatoes
• 4 chicken legs, with the skin on
• 1 red bell pepper, cut into strips
• 1/2 cup red wine (optional)
• salt and pepper, to taste

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Instructions

1. In a large deep skillet over medium high heat, add the olive oil, chicken legs with the skin down and cook until the skin is golden brown (about 5 to 7 minutes).
2. Add the garlic, jalapeno and onions and cook until onions are translucent (3 to 5 minutes).
3. Add the peppers, tomatoes and red wine and bring to boil. Turn the heat down to low, cover and simmer for 40 minutes.
4. Season with salt and pepper, and serve hot.

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Nutrition

• Serving Size: 1 serving
• Calories: 405
• Sugar: 9.5g
• Sodium: 445mg
• Fat: 13.5g
• Saturated Fat: 3.1g
• Unsaturated Fat: 2.7g
• Trans Fat: 0g
• Carbohydrates: 17.6g
• Fiber: 4.7g
• Protein: 48g
• Cholesterol: 213.8mg

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