Saturday, February 6, 2010

Poulet Basque

Literally, Poulet Basque translates to Basque Chicken, but more figuratively it translates to succulent buttery chicken, golden pepper ragout, and heavenly spiced rice. My mother bought me my latest recipe book, "1001 foods to die for" and while the inspiration came from this lovely volume. The recipe is inherently an Egyptian and Spanish fusion, a science experiment gone beautifully and deliciously wrong.

For the Chicken

6 Skin-on boneless chicken thighs

Pimenton (Smoked Paprika)



Heat up a large skillet with two tablespoons of vegetable oil until it shimmers. Generously clothe the chicken on both sides with your pimenton, salt, and pepper cloak. Sear the chicken on both sides to reach a reddish burnish. Set asside.

For the Ragout

1 Large Onion




1 Large Red Pepper

1 Large Yellow Pepper

1 Large Tomato

Place all of the diced ingredients into a large bowl. Place in a large skillet and place the almost cooked chicken thighs on the bed of vegetables. Heat your oven to 400 degrees F. And cook your chicken until an internal temperature reaches 180 degree F, or until the juices run clear about 30 mins.

For the Rice

While the chicken is cooking prepare the rice in a rice cooker.

3 cups of chicken broth

1 and half cups of white rice

10 threads saffron

Pinch of Pimenton

Pinch of Cayenne Pepper

Pinch of Cinnamon

1 bay leaf

Place all the ingredients in your rice cooker and set.

Once the rice and chicken is cooked through serve with an excellent Spanish Wine like Temparillo and enjoy.

As always, much love, many blessings, and happy cooking.


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Dave said...

It was delicious!