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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


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


Units Scale
  • 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


  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.


  • 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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