Poulet Basquaise (Basque Chicken with Peppers and Tomatoes)
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 mixed peppers, sliced
- 1 onion, sliced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp sweet smoked paprika
- 0.5 tsp chilli flakes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 46 g
- Carbohydrate
- 13.8 g
- of which sugars
- 10.2 g
- Fat
- 35.3 g
- of which saturates
- 9.6 g
- Fibre
- 4 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the chicken thighs all over, then set aside.
- 2
Add the onion and peppers to the pot and cook for 10 minutes until softened.
- 3
Stir in the garlic, sweet smoked paprika and chilli flakes and cook for 1 minute.
- 4
Add the tinned tomatoes and return the chicken to the pot.
- 5
Cover and simmer for 30-35 minutes until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 6
Season well and serve.
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