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    You are in: Home / Recipes / Pollo Vascongado (Basque Chicken ) Recipe
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    Pollo Vascongado (Basque Chicken )

    Pollo Vascongado (Basque Chicken ). Photo by **Tinkerbell**

    1/3 Photos of Pollo Vascongado (Basque Chicken )

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    acerast's Note:

    Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from the Basque region of Spain that she shared.

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    Units: US | Metric


    1. 1
      Sprinkle chicken pieces with salt and pepper.
    2. 2
      In a large skillet, fry chicken in olive oil until golden on all sides.
    3. 3
      Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
    4. 4
      Saute onion and garlic in the same oil that the chicken was cooked inches.
    5. 5
      When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
    6. 6
      Add the ham or bacon, paprika and wine; bring to a boil.
    7. 7
      Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
    8. 8
      Cover the pot, reduce the heat and simmer 30 minutes.
    9. 9
      Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
    10. 10
      Garnish with parsley sprigs.
    11. 11
      Helma suggests serving this with rice and a green salad.

    Ratings & Reviews:

    • on June 08, 2009


      All the components of this recipe merged together into one delicious dish. I used whole chicken breasts & ham cubes. I did feel like it needed more liquid after making the roux so I added another 1/2 cup white wine & a 1/2 cup beef broth (that's what I had handy & opened already). The color was a beautiful orange-red & no flavor overpowered the other. The only change I will make in the future is to use boneless/skinless chicken. I suspect it will be just as tender being braised per the recipe. We'll be enjoying this again. Thanks, Amy! :) Made for ZWT5- Ali Baba's Babes.

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    • on January 20, 2009


      Very tasty! I added about 3/4 cup more wine because I wanted more sauce. I used bacon, but think I would use ham next time for better texture and flavor. Served with rice. I will be trying this again. UPDATE: The leftover chicken and sauce from this made a great basis for soup!

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    • on June 04, 2007


      Very nice chicken dish. The addition of ham and shrimp made it very interesting and attractive. Great with saffron rice. Thanks for posting.

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    Nutritional Facts for Pollo Vascongado (Basque Chicken )

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 889.5
    Calories from Fat 553
    Total Fat 61.4 g
    Saturated Fat 13.5 g
    Cholesterol 259.8 mg
    Sodium 765.2 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 1.3 g
    Sugars 2.4 g
    Protein 59.2 g

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