Say “si” to this Spanish Basque Chicken Stew. You’ll want to use the recipe over and over again. Chicken thighs, tomatoes and onions simmer with ham, paprika and a splash of olive oil to create a truly delectable dish.
Basque Chicken Stew
2 tomatoes
500 g (1 lb) boneless, skinless chicken thighs
30 ml (2 tbsp) extra-virgin olive oil, divided
1 onion, chopped
1 sweet red pepper, chopped
125 ml (1/2 cup) finely diced serrano ham (Spanish cured ham) or about 45 g (1 1/2 oz) prosciutto
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2 cloves garlic, minced
2 ml (1/2 tsp) each salt and smoked paprika
1 ml (1/4 tsp) pepper
Cut tomatoes in half crosswise; gently squeeze out seeds and chop. Set aside.
Trim off any excess fat from thicken thighs; cut each thigh in half.
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In a Dutch oven or large saucepan, heat 15 ml (1 tbsp) of the oil over medium heat; cook chicken, in batches, until lightly golden, 2 to 3 minutes per side. Transfer to a plate.
Add remaining oil to pan; cook onion and red pepper until softened, about 3 minutes. Add ham, garlic, salt, paprika and pepper; cook for 1 minute. Stir in tomatoes. Nestle chicken in sauce and bring to a simmer; cover and simmer until juices run clear when chicken is pierced, about 15 minutes.
Makes 4 servings.
Nutritional information per serving: 264 calories; 26 g protein; 13 g fat; 10 g carbohydrate; 2 g fibre.
Tip: For a thicker sauce, combine 15 ml (1 tbsp) each cornstarch and cold water until smooth. Stir into stew at the end, bring to a boil and cook until thickened.
Source: Foodland Ontario.
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