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Basque Chicken Casserole Recipe

Experience the vibrant flavors of Spain with this Basque Chicken Casserole! This hearty and flavorful paella-inspired casserole features tender chicken, savory chorizo, and colorful peppers, all baked to perfection with fluffy rice. A comforting and delicious meal perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 1267.9 kcal
Protein 168g
Rating 5.0 (1 Reviews)
Basque Chicken Casserole 34

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basque Chicken Casserole

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt and 3/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 4 ounces chorizo sausage, sliced
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 2 cups long grain rice
  • 4 cups chicken broth
  • 1 teaspoon chili flakes
  • 1 tablespoon fresh thyme leaves
  • 4 ounces cooked ham, diced
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tablespoons chopped fresh parsley

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How to Make Basque Chicken Casserole

  1. In a large freezer bag, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 lbs boneless, skinless chicken thighs, seal the bag, and shake until chicken is evenly coated.
  2. Heat 2 tablespoons olive oil in a large stewpot or skillet over medium-high heat. Add the chicken and cook for 15 minutes, turning halfway through, until browned on both sides.
  3. Remove chicken from the pan and set aside on a plate.
  4. Add 1 red bell pepper (chopped), 1 green bell pepper (chopped), and 1 medium onion (chopped) to the pot. Sauté for about 3 minutes until slightly softened.
  5. Add 4 cloves garlic (minced), 4 oz chorizo sausage (sliced), and 1 (14.5 oz) can of diced tomatoes (undrained). Cook for another 3 minutes, stirring occasionally.
  6. Add 2 cups long-grain rice to the pot and stir to combine with the vegetables and chorizo.
  7. Pour in 4 cups chicken broth, 1 teaspoon chili flakes, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
  8. Cover the stewpot and reduce heat to low. Simmer for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.
  9. Stir in 4 oz cooked ham (diced), 1/2 cup pitted Kalamata olives (halved), and 2 tablespoons chopped fresh parsley. Let simmer for another 5 minutes to heat through.
  10. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

15g

Fat

108g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Mediterranean One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Casseroles Main Dish Poultry Rice Spanish Oven European Stews Chicken Dietary Stir Fry Low Carb Low In Something Meat Pasta Rice And Grains Long Grain Rice Equipment Technique