Chicken Basque
by Quench
Why some badges are missing
- Not vegan: chicken → try chickpeas (or firm tofu)
- Not vegetarian: chicken → try chickpeas (or Quorn pieces)
- Not low-FODMAP: onions → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: sun-dried tomatoes → try roasted red pepper purée
- Not low-GI / diabetic-friendly: brown basmati rice → try cauliflower rice
- Not kidney-friendly: chicken
Based on listed ingredients — always check labels for allergies.
↳ Imported from Quench
Prep
15m
Cook
60m
Serves
Rating
—
Total time · 1h 15m
Ingredients
Kitchen HelpShopping list
3.5 pounds chicken — cut into pieces
1 to taste salt
1 to taste pepper
2 large red bell peppers
2 medium onions
2 ounces sun-dried tomatoes — oil-packed
3 tablespoons olive oil
2 large cloves garlic — chopped
5 ounces chorizo — skinned and cut into 1/2 slices
1 cup brown basmati rice
1.5 cups chicken stock
0.75 cup dry white wine
1 tablespoon tomato paste
0.5 teaspoon hot paprika
1 teaspoon fresh herbs — chopped
0.5 cup black olives — pitted and halved
0.5 large orange — cut into 1/2 wedges, peel on
Instructions
Step by step
- 1
Season the chicken pieces with salt and pepper.
- 2
Slice the red peppers in half, remove the seeds and pith, and slice each half into six strips.
- 3
Peel the onion and slice into strips of approximately the same size.
- 4
Drain and wipe dry the sun-dried tomatoes, then cut into 1/2 inch pieces.
- 5
Heat 2 tablespoons of olive oil in a casserole, then brown the chicken pieces 2 or 3 at a time and remove to a plate lined with paper towels.
- 6
Add more oil to the casserole, raise the heat slightly above medium, and add the onion and peppers, allowing them to brown slightly for about .
- 7
Add garlic, chorizo, and dried tomatoes; toss for 1- until garlic is pale golden and chorizo is colored.
- 8
Stir in the rice, coat well with oil, then add the stock, wine, tomato paste, and paprika.
- 9
Bring to a simmer, reduce heat to gentle, and add more seasoning.
- 10
Place the chicken on top and sprinkle herbs over the chicken, scattering olives and orange wedges in among them.
- 11
Cover with a tight-fitting lid and cook on gentle heat for about to , or until the rice is cooked but retains a little bite.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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Edit on 2026-07-08
Edited 7/8/2026, 11:09:37 AM
