Best Basque Chicken Casserole Recipes

SPICY BASQUE CHICKEN AND RICE CASSEROLE

SPICY BASQUE CHICKEN AND RICE CASSEROLE image

Yield 6-8 people

Number Of Ingredients 16

Ingredients

1 Fryer chicken cut into pieces
1/4 tsp pepper
1/8 tsp hot red pepper
3 T olive oil
6 oz cubed ham
1 med chopped onion
1 med chopped red bell pepper
1 lgs chopped garlic clove
salt to taste
1 C white rice
1 1/2 c chicken broth
1/2 c white wine
1/2 c frozen peas
1/4 c sliced olives
2 T chopped parsley
2-3 dashes hot liquid red pepper

Steps:

Sprinkle chicken with black and red pepper and saute in oil on med heat, 8 min on each side. Remove and reserve liquid. Reduce heat to med-low and add oinion, red pepper, and ham. Saute 3-5 min and add garlic and rice. Cook 1 min and stir in chicken broth and wine. Return chicken to skillet, cover and simmer 20 min or till liquid is almost gone. Stir in peas and olives. Cover and simmer 2 min. Stir in parsley and red pepper sauce. Add salt to taste.

BASQUE CHICKEN CASSEROLE

Basque Chicken Casserole image

This was my dinner tonight and i really loved the taste of the chicken and the rice. It is kind of a paella casserole

Provided by Swiss Miss

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/3 kg chicken, cut into pieces
2 tablespoons flour
salt and pepper
3 tablespoons olive oil
1 onion, cut into rings
1 green pepper, slit
1 red pepper, slit
1 garlic, pressed
150 g chorizo sausage, slit
1 tablespoon tomato puree
200 g long grain rice
450 ml chicken broth
chile
thyme
120 g ham, cut into cubes
olive
parsley

Steps:

Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
Add ham, olives and the parsley, let it simmer another 5 minutes.

Nutrition Facts : Calories 1267.9, Fat 76.4, SaturatedFat 21.7, Cholesterol 292.4, Sodium 1502.2, Carbohydrate 55.1, Fiber 2.7, Sugar 3.9, Protein 84.3

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