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
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.