Chicken And Pepper Stew
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!
You can serve this chicken and pepper stew with this warm chickpea fennel salad (also super easy to make), or these creamy and delicious cheesy pesto potatoes.
PrintChicken and pepper stew
This a quick, easy and very tasty classic recipe from the Basque region. Tender chicken served in a tomato pepper sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: French, Spanish, Poultry
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 jalapeno (finely chopped)
- 4 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1 green bell pepper (cut into strips)
- 28 ounce can crushed canned tomatoes
- 4 chicken legs (with skin on)
- 1 red bell pepper (cut into strips)
- 1/2 cup red wine ((optional))
- salt and pepper (to taste)
Instructions
- In a large deep pan (or pot) over high heat, add olive oil, chicken legs with the skin down and cook until the skin is golden brown (about 5-7 minutes).
- Add garlic, jalapeno and onions and cook until onions are translucent (3-5 minutes). Add peppers, tomatoes and red wine and bring to boil. Turn the heat down to low, cover and simmer for 40 minutes.
- Season with salt and pepper, and serve hot.
Nutrition
- Calories: 451
- Saturated Fat: 5
Basque Chicken! I love how colorful it all is. Big fan of green peppers – so no troubles there 🙂