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chicken-basque

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This easy chicken bistro dish with its Spanish flavors is one of my favorite ways of incorporating rice into a dish. Serve the comforting stew with crisp steamed broccoli.

Yield : Makes 4 servings

Ingredients

  • 4 chicken legs
  • 1 tbsp (15 mL) olive oil
  • Salt and pepper
  • 2 onions, coarsely chopped
  • 1 sweet red pepper, sliced
  • ¼ tsp (1 mL) hot pepper flakes
  • 12 cloves garlic, thinly sliced
  • ½ lb (250 g) prosciutto, coarsely chopped
  • 2 tbsp (25 mL) chopped sun-dried tomatoes (see Notes)
  • 1 cup (250 mL) parboiled rice
  • 1 can (19 oz/540 mL) tomatoes
  • 1 cup (250 mL) dry white wine or chicken stock
  • 1 orange, peeled, halved crosswise and cut into wedges
  • 2 tbsp (25 mL) black olives, pitted and halved

Directions

1. Cut chicken legs into drumsticks and thighs. In large deep skillet or shallow ovenproof casserole, heat oil over medium-high heat; brown chicken in batches, sprinkling lightly with salt and pepper. Remove and set aside.

2. Drain off all but 2 tbsp (25 mL) drippings from pan. Add onions, red pepper, hot pepper flakes, and salt and pepper to taste; cook over medium heat for 5 minutes.

3. Add garlic, prosciutto and sun-dried tomatoes; cook, stirring, for 2 minutes. Add rice and stir well to coat. Add tomatoes and wine; bring to boil, scraping up any brown bits from bottom of pan. Top with chicken; tuck orange wedges and olives around pieces. Cover and bake in 350°F (180°C) oven for 1 hour or until juices run clear when chicken is pierced.

Notes

It’s not necessary to rehydrate tomatoes for this dish.


© 2002 Rose Murray

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

787kcal (39%)
119mg (12%)
84mg (141%)
177mcg RAE (6%)
1416mg
104mg
55g
12g
6g
60g
182mg (61%)
2243mg (93%)
8g (41%)
31g (47%)
6mg (34%)
 

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