Ingredients for Basque Chicken And Rice
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken thighs
- 2 cloves minced garlic
- 1 medium chopped yellow onion
- 1 chopped bell pepper
- 1/4 cup water
- 1 cup long-grain white rice
- 1 1/2 cups chicken stock
- 1 bay leaf
- Salt to taste
- Pepper to taste
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How to Make Basque Chicken And Rice
- Heat 2 tablespoons of olive oil in a deep stovetop casserole or large pan over medium-high heat. Add 1.5 lbs of boneless, skinless chicken thighs (cut into 1-inch pieces).
- Brown the chicken well on all sides. Remove the chicken from the pan and set aside on a platter.
- Leave the oil in the pan.
- Add 2 cloves of minced garlic, 1 medium chopped onion, and 1 chopped bell pepper to the pan.
- Sauté until the onion is translucent and softened, about 5-7 minutes. Pour in 1/4 cup of water and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Add 1 1/2 cups of chicken stock, 1 cup of long-grain white rice, and 1 bay leaf. Season generously with salt and pepper to taste.
- Bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan tightly, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before serving. Remove the bay leaf before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
21g
Fat
59g
Carbs
29g
