Wednesday, May 4, 2011

Chicken Basquaise on Rice

This recipe can be described as one of the greatest hits in this house. Nathan's a fan, I'm a fan and it reheats really well. It's based on this recipe from Chow. It consists of chicken cooked in a pipérade.


2 strips of bacon, chopped
1 onion, peeled and sliced into thin strips
2 red peppers sliced into thin strips
3 cloves of garlic roughly chopped
3 tomatoes, peeled, seeded and chopped
1 bay leaf
1 tsp thymee
2 tsp paprika

1 chicken leg, deboned, bone reserved

Cooked rice

Let's do it!
Heat the bacon in the pan to extract the oil.

Cook the onion in the oil for about 5 minutes.

Add peppers, herbs, and garlic. Saute for 5 minutes. Add chicken bones, cover and simmer until peppers and onions are soft.

Add chicken meat (chopped), cover and simmer for another 10-15 minutes until it's cooked.

Lunch it up!

Put some rice in a container and top with the sauce, taking out the chicken bones and bay leaf.

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