Chicken and pepper stew

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


  • 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)


  1. 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).
  2. 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.
  3. Season with salt and pepper, and serve hot.


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