Delia Chicken Basque Recipe

Name: Delia's Chicken Basque
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Not specified
Cuisine: Spanish
Ingredients: 1.75 kg chicken, cut into pieces; 225 ml brown basmati rice; 275 ml chicken stock; 170 ml dry white wine; 1 large orange, cut into wedges; 1 teaspoon fresh thyme, chopped; 50 g black olives, pitted; Salt and freshly milled black pepper; 2 large red peppers; 1 very large or 2 medium onions; 2-3 tablespoons extra virgin olive oil; 150 g chorizo sausage, sliced; 50 g sun-dried tomatoes in oil; 2 large garlic cloves, chopped; 1 tablespoon sun-dried tomato paste; ½ teaspoon hot paprika

Delving into the heart of Spanish cuisine, the Chicken Basque recipe stands out as a one-pot wonder that brings the vibrant flavors of the Mediterranean to your table. This dish, popularized by Delia Smith, showcases the harmonious blend of chicken, chorizo, and rice, accentuated by the rich colors and tastes of red peppers, sun-dried tomatoes, and olives.

Chicken Basque: A Culinary Journey

The Chicken Basque recipe is a testament to the rustic and hearty dishes that define Spanish cuisine. Its origins are rooted in the Basque region, which is renowned for its distinctive culinary traditions that emphasize simplicity and the use of fresh, local ingredients. This dish captures the essence of the region, combining the savory depth of chicken and chorizo with the sweet and tangy flavors of sun-dried tomatoes and red peppers.

Ingredients for the Chicken Basque

Chicken, cut into pieces (approx. 1.75 kg)
Brown basmati rice (225 ml measured)
Chicken stock (275 ml)
Dry white wine (170 ml)
A large orange, cut into wedges
Fresh thyme, chopped (1 teaspoon)
Black olives, pitted (50 g)
Salt and freshly milled black pepper
Red peppers (2 large)
Onions (1 very large or 2 medium)
Extra virgin olive oil (2-3 tablespoons)
Chorizo sausage, sliced (150 g)
Sun-dried tomatoes in oil (50 g)
Garlic, chopped (2 large cloves)
Sun-dried tomato paste (1 tablespoon)
Hot paprika (½ teaspoon)

Preparation Instructions

Begin by seasoning the chicken with salt and pepper. Prepare the vegetables by slicing the red peppers and onions, and chopping the garlic.
Brown the chicken in olive oil in a casserole dish, then set aside on a plate lined with kitchen paper.
In the same casserole, sauté the onions, peppers, chorizo, sun-dried tomatoes, and garlic. Stir in the rice until well coated, then add the tomato paste, paprika, and thyme.
Pour in the stock and wine, season, and bring to a simmer. Place the chicken back on top, embed the orange wedges among the ingredients, and scatter with olives.
Cover and cook over low heat or in a pre-heated oven at 180°C for about 50 minutes to an hour, until the rice is tender.

Storage and Reheating

This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven, adding a little stock or water to keep the rice moist.

Nutritional Information

The Chicken Basque is a balanced meal, offering a good source of protein from the chicken and chorizo, complex carbohydrates from the rice, and a variety of vitamins and minerals from the vegetables and olives. The use of olive oil adds healthy fats, making it a nutritious choice for a main meal.

FAQ about the Chicken Basque

Q: Can I use different types of rice? A: Brown basmati rice is recommended for its nutty flavor and texture, but you can substitute with other long-grain rice varieties.

Q: How can I make this dish vegetarian? A: For a vegetarian version, replace the chicken and chorizo with a variety of beans and additional vegetables such as artichokes and mushrooms.

Delia Smith's Chicken Basque recipe embodies the warmth and richness of Spanish cooking, offering a delightful meal that is as satisfying to prepare as it is to savor. Whether for a casual family dinner or a special occasion, this dish is sure to impress with its depth of flavor and colorful presentation.