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Lunch / Dinner

Basque Chicken

Explore the culinary traditions of northern Spain with this one-dish meal that’s dinner-ready in less than an hour. Chicken and rice recipes may already be well represented in your repertoire, but this one — inspired by the eclectic cuisine of the Basque people — offers familiar Spanish flavors with a few unexpected twists.

Start with boneless chicken thighs to minimize the cooking time while still achieving the richness of any dish that simmers for hours. Then veer off the course of your usual recipes by mixing in ham as well as a gremolata garnish featuring green olives. These ingredients are indigenous to Basque cuisine and add a salty note that’s nicely balanced by the rice. Add peas right at the end for a pop of color.

Makes

4 servings

Total Time

50 minutes

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Ingredients

FOR THE CHICKEN, COMBINE:

FOR THE GREMOLATA, COMBINE:

Test Kitchen Tip

MAKE IT FASTER This is a great way to use up leftover rice and save time. Substitute 2 cups cooked rice for the ¾ cup dry rice, adding the cooked rice along with the peas just to heat through.

Instructions

For the chicken, combine paprika, salt, and pepper; toss with chicken.

Heat oil in a Dutch oven or heavy pot over medium. Add chicken; brown on both sides, 23 minutes per side. Using a slotted spoon, remove chicken to a plate. Sauté onion in Dutch oven 5 minutes. Add ham and 1 Tbsp. garlic; cook 3 minutes.

Deglaze Dutch oven with sherry; reduce until it evaporates. Add tomatoes, broth, rice, thyme, and bay leaf; bring to a simmer. Add chicken with juices. Reduce heat to medium-low, cover, and simmer until rice is cooked, 2530 minutes. Discard bay leaf and thyme; stir in peas.

For the gremolata, combine parsley, zest, and 1 tsp. garlic. Serve chicken with olives and gremolata.

Basque-Chicken-Step1

Toss chicken with the seasonings, rubbing them in so they adhere. The smoked paprika adds rich flavor.

Basque-Chicken-Step2

Deglaze the Dutch oven with sherry, scraping up the flavorful bits on the bottom of the pan.

Basque-Chicken-Step3

Stir in the rice — converted works best in this recipe because it’s been parboiled, making it less sticky.

Nutritional Facts

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