Skillet Basque Chicken and Rice

I don’t think there is a chicken and rice dish out there that I won’t try or enjoy.

Pure cozy comfort food, that will always remind me of my mum.  My Mama’s Chicken and Rice takes me back to my childhood every time I make it. This recipe lives up to those same vibes, but with a decidedly Mediterranean French flair.  

Basque Espelette Pepper

The Basque region of France (shared with Spain) takes all the best of mediterranean ingredients and showcases them in unique ways.  Peppers of all sorts, seafood, spice, olives, etc.  But with a special kind of heat, thanks to Espelette Pepper.  This ground pepper blend is fruity, spicy, and has a good kick to it.  The warmth is at the back end, letting the fruit notes linger in any dish you add it to.

Piment d’Espelette (known in English as Espelette Pepper, Espelette Chiles, or Basque Chiles) is a rare and expensive chile grown in the Basque region of southwest France. Each year in late summer, all the homes in the local towns hang the chiles from balconies and windows to dry and thousands of tourists come to enjoy the annual chile festival. The French government allows only a small amount of Piment d’Espelette to be exported, which increases the rarity and price of these chiles elsewhere in the world.

Flavour-wise, Piment d’Espelette are wonderfully complex, with a rich, slightly toasty flavour and moderate heat. They are too expensive for everyday use, but for special occasions and dishes, they can’t be beat. Excellent in condiments and preserves and indispensible for certain dishes like Basque Eggs and Pipérade.- The Silk Road Spice Merchant

If you can’t find espelette chili pepper (easily found online of course) feel free to combine sweet paprika, smoked paprika and a pinch of cayenne pepper.

Let’s Start by Roasting Red Bell Peppers

Just like in the Basque dish Piperade, red pepper plays a supporting role in this dish.  Yes, you can use a couple of jarred roasted red peppers, but roasting them off is just so easy. Slice two small to medium peppers in half and remove the core and seeds.  Place the peppers, cut side down onto a baking sheet and place under the broiler.  After 12-15 minutes depending on your oven, the skin should be blackening and blistered.  Transfer the pepper halves to a bowl and cover the bowl with a pot lid to trap the steam.  Once the peppers are cool enough to handle, gently peel away the skins.  Cut the peppers into thin slices.  They can be prepared in advance and stored in a sealed container in the fridge till needed.

Prep the Chicken

Bone-in, Skin-on thighs will give you the best flavour.  If you want to remove the skin, that’s fine.  Pat them dry, and sprinkle salt and pepper on the skin side.  Heat oil in a large skillet or braiser with a lid.  Place the thighs, skin side down in the oil, but not overcrowding, work in batches if necessary.  While they are searing, you can sprinkle the exposed sides with more salt and pepper.  Once golden brown and the skin is crisping up, turn and sear the second side till golden brown.  Adjust the heat if needed.

The Rice Base

Remove any excess oil, and sauté diced chorizo in the remaining oil over medium heat.  Then you will add in sliced onions and minced garlic.  Then comes those roasted red pepper slices. The chili powder and cumin go in, and then some white wine.  Use it to deglaze the pan, and then you will add in crushed tomatoes along with salt and pepper.  Finally the rice goes in.  Stir to coat it well.  After a minute, nestle the chicken thighs into the rice mixture. Pour stock over everything, and let it all come to a rolling simmer.  Reduce the temperature to low, and place the lid on the skillet.  Let it cook slowly until the rice is tender, and the liquid is absorbed, and the chicken is tender.

Tea Towel Time

Remove the skillet from the heat.  Lift off the lid, and immediately cover the skillet with a tea towel.  Place the lid back on, trapping the tea towel.  After ten minutes or so, any excess liquids will have been absorbed, the dish is ready to serve.

Sprinkle the dish with green olives and serve.  Crusty bread, a salad, and a crisp white wine will finish this meal perfectly.

Leftovers

Remove the chicken from the bones, and store with the rice in a sealed container in the fridge.  When ready to re-heat, place everything into a greased baking dish and cover with foil.  Bake in a 300F oven till warmed through.  You can also use a toaster oven (reduce the heat to 275F)  Or use a well greased skillet over low heat on the stove top.

If you liked this dish, you will also enjoy Eggs Piperade with Charred Scallions and Griddled Asparagus Piperade Poached Eggs and Grits.

If you make this Skillet Basque Chicken and Rice, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Skillet Basque Chicken and Rice

The rich flavours of the Mediterranean, as well the Basque region of France and Spain, this easy chicken and rice meal comes together with minimal work, and has the best cozy vibes. Diced chorizo sausage, roasted red peppers, and olives make this a meal you will turn to often.

Course Main Course

Cuisine Basque, French, Spanish

Keyword chicken thighs, chorizo, red peppers, rice

Prep Time 30 minutes

Cook Time 45 minutes

Servings 6

Ingredients

• 2 red bell peppers, small to medium

Basque Chicken and Rice

• 3 tbsp olive oil
• 6 bone-in skin-on chicken thighs, or more if they are on the small side
• salt and pepper
• 1 4 oz cured Spanish chorizo sausage, diced into quarter moons
• 1 medium yellow onion sliced thinly
• 3 cloves garlic, minced
• 1 tsp Espelette chili pepper, see Notes
• 1/4 tsp cumin
• 1/4 cup dry white wine
• 1 14 oz can or jar of crushed tomatoes
• 1 1/2 cups long grain white rice
• 2 cups chicken broth
• 1/3 cup green olives, or more if everyone loves olives!

Instructions

Red Peppers, can be prepared in advance

1. Cut the red peppers in half, and remove the core and seeds. Place the halves, cut side down onto a baking sheet.
2. Place under the broiler until the skin starts to blister and char. They should be blackened all over. This should take between 12-15 minutes
3. Remove the peppers to a heat safe bowl and cover with a pot lid to trap in the steam.
4. Once cool enough to handle, peel away the blacked skins.
5. Slice into thin strips and store in a sealed container till needed. This can even be done the day before to manage time.

Basque Chicken and Rice

1. Pat dry the chicken thighs and place them, skin side up on a large plate. Sprinkle with salt and pepper.
2. Place a large skillet or braiser with a lid onto a stove top burner, and heat over medium high heat. Add the oil and let it warm through.
3. Add the chicken pieces, skin side down into the skillet, but not over-crowding (work in batches if needed) Sear until golden brown (about 4-5 minutes) While they are searing, sprinkle more salt and pepper over the exposed sides. Turn and sear the other side.
4. *If needed, reduce the temperature to avid scorching. Remove the seared chicken thighs to a place.
5. Remove any excess fat from the skillet, leaving one tablespoon for the next step. If not enough fat is there you can supplement with olive oil. Reduce the heat to medium if you haven't already done so.
6. Add in the diced chorizo and sauté for one minute, till getting crispy.
7. Add in the onions and garlic and cook for another two minutes or so, till starting to soften.
8. Add in the red pepper strips, as well as the espelette pepper and cumin. Stir to coat well.
9. Pour in the white wine and let it cook till almost all absorbed and reduced, about one to two minutes.
10. Add the tomatoes, along with 1 teaspoon each of salt and pepper. Stir to combine, and cook till the raw nature of the tomatoes is cooked out, about two minutes
11. Add in the rice, stir to combine well, and let the rice take on the flavours of the spiced tomatoes etc, one minute.
12. Nestle in the chicken thighs, and pour the chicken stock evenly over everything. Bring it to a rolling simmer and then reduce the heat to low. Place a lid on the skillet.
13. Cook until the rice has absorbed all the liquid, and the chicken is cooked through, about 20-25 minutes depending on your stove. If the rice isn't quite tender yet, add no more than 1/4 cup of liquid and cook for another 5 minutes.
14. Remove the skillet from the heat, and lift off the lid. Immediately place a tea towel over the open skillet, and replace the lid to hold it in place. The towel will absorb any excess steam. After 10 minutes it is ready to be fluffed and served.
15. Sprinkle the olives evenly over the dish, and serve.

16. See Blog post for more details and suggestions.

Recipe Notes

For every teaspoon of espelette powder, use 1/2 tsp of sweet paprika and smoked paprika. Add in a pinch of cayenne pepper (as you can handle)
Leftovers can be stored in a sealed container. Remove the chicken from the bones and nestle in the rice. Re-warm in a greased baking dish, covered with foil, in a 300F oven or 275F toaster oven. Or use a greased skillet over low heat, keeping it covered as well.