Chicken and Pepper Stew (Poulet Basquaise)
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: Poultry
- Method: Stove Top
- Cuisine: Spanish
Ingredients
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- 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
Instructions
- 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).
- Add the garlic, jalapeno and onions and cook until onions are translucent (3 to 5 minutes).
- Add the 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
- 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
Find it online: https://pickledplum.com/chicken-pepper-stew-recipe/