Poulet Basquaise

Poulet Basquaise is a beloved dish from the Basque region, featuring tender chicken cooked with colorful bell peppers, ripe tomatoes, and aromatic onions. Enhanced with the subtle heat of Espelette pepper, this stew is hearty yet brings an element of French elegance to the table. Known for its vibrant presentation and rich taste, the combination of sweet peppers and smoky paprika creates a memorable dining experience. Poulet Basquaise offers a unique opportunity to explore the flavors of French cuisine in a comforting, inviting meal.

Ingredients

• 1 whole whole chicken, cut into pieces
• 3 whole bell peppers, sliced
• 2 whole onions, chopped
• 4 cloves garlic, minced
• 1 14 oz can crushed tomatoes
• 1/4 cup olive oil
• 2 tsp paprika
• 1/2 tsp Espelette pepper

Instructions

1. Season the chicken pieces with paprika, ensuring each piece is evenly coated.
2. Heat 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken pieces to the skillet and brown them on all sides, about 5-7 minutes, then remove from the skillet.
4. In the same skillet, add the onions, bell peppers, and garlic; sauté for 5 minutes until the vegetables are softened.
5. Pour in the crushed tomatoes, then add the Espelette pepper. Stir to combine and bring the mixture to a simmer.
6. Return the browned chicken pieces to the skillet, covering them with the sauce. Cover the skillet and let it simmer on low heat for 30 minutes until the chicken is cooked through and tender.
7. Serve the Poulet Basquaise hot, accompanied by crusty bread or rice.

Keywords: Stew, Comforting, Aromatic, MainCourse, Basque

Spice Rack: Paprika, Espelette Pepper

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