How to Make Basque Chicken
Step #1: Rinse the rice through a mesh strainer until the water runs clear. Place it in a 3-quart or larger saucepan along with the saffron, salt, and vegetable broth. Set the heat to medium and let it cook until the water has reduced beneath the level of the rice. Cover, turn the heat down to low, and simmer for 15 minutes. Turn off the heat and let it sit until ready to serve. The traditional Basque chicken dish is a thick stew cooked with chicken. It’s usually cooked by frying the chicken first, then letting it simmer with peppers, tomatoes, onions, and sometimes garlic. This makes a flavorful and slightly spicy sauce. Using Espelette pepper, a chili pepper native to the Basque region, is a key feature of this dish. Step #2: While the rice cooks, slice the two chicken breasts in half lengthwise to produce four thin breast pieces. Season both sides of each piece with smoked paprika and pepper. Step #3: Heat the olive oil in a 12″ or larger skillet over medium-high heat. Once hot, add the sliced onion and sauté for 3 minutes. Push the onion to one side of the pan and add the chicken pieces. Immediately turn the heat down to medium. Let the chicken cook for 2 minutes, then turn the chicken and add the garlic, olives, prosciutto, capers, and tomatoes. Step #4: Allow the contents to come to a boil, then turn the heat to low and cover the pan. Simmer for 6 minutes, or until the chicken is cooked through. Remove the cooked chicken from the pan and turn the heat back up to medium-high. Cook the sauce for 3 minutes to thicken. Serve the chicken topped with sauce and a side of saffron rice. Reheat the chicken and rice in the microwave or on the stovetop. For microwave reheating, use a covered dish and stir occasionally to ensure even heating. On the stovetop, add a splash of water or broth to keep the rice moist and prevent it from drying out.
