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Chicken Basque

Updated February 23, 2016
This image courtesy of Mark T. Shapiro

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.

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

Makes4 servings

Cooking Methodbaking, braising

CostModerate

Total Timeunder 2 hours

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free

Mealdinner

Taste and Texturemeaty, savory, spiced

Type of Dishcasserole

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

Instructions

  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.

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