Poulet basquaise
80 min618 kcal each
Chicken simmered with sweet peppers, tomatoes and Bayonne ham, Basque-style, served with rice.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Chicken thighs, boneless and skinless1.20 kg
- Bell peppers, mixed colours800 g
- Onions2 piece
- Garlic4 clove
- Canned chopped tomatoes800 g
- Prosciutto crudo, thin slices100 g
- Dry white wine150 ml
- Olive oil4 tbsp
- White rice, uncooked300 g
- Chili flakes½ tsp
- Fresh thyme2 sprig
- Bay leaf1 piece
- Salt1½ tsp
Method
Prep 20 min · cook 60 min- Slice the peppers and onions into strips and chop the garlic. Cut the ham into ribbons.
- Brown the chicken in half the oil in a wide pan, in batches, and set aside.
- Add the rest of the oil and soften the onions and peppers for 15 minutes. Add the garlic and ham for 2 minutes.
- Pour in the wine and let it bubble, then add the tomatoes, chilli, thyme, bay leaf and salt.
- Return the chicken, cover and simmer for 35 minutes, until tender. Meanwhile cook the rice.
- Serve the chicken and its sauce over the rice. It keeps for 3 days.
Nutrition
per servingCal
618
Protein
51g
Carbs
59g
Fat
20g
Of 11g of sugar per serving, 0g is added sugar.
Of 20g of fat per serving, 4.1g is saturated.
