Chicken Basque

"A Family favourite. One that can be made in advance. Great for an informal dinner party"
photo by a user photo by a user
Ready In:
1hr 55mins




  • Joint chicken and season well ( you can use just chicken breasts if you feel flush ).
  • Cut the onion and red pepper ( remove pith etc.) into strips the same size.
  • Drain / dry and cut sun dried tomatoes into 1cm pieces.
  • Heat 2 tablespoons of oil in a flameproof casserole dish ( with lid ). Add the chicken and brown all over. Take out and drain on kitchen paper.
  • Add onions and peppers and brown - about 5 minutes.( More oil may be needed.).
  • Add chopped garlic chorizo and sun dried tomatoes. Cook for about 1 minute until garlic is golden and the meat has changed colour slightly.
  • Add rice - stir until grains have been coated in the oil.
  • Add the stock, wine, tomato puree and cayenne pepper.
  • Heat until a gentle simmer is achieved. Place chicken pieces on the top ( the rice should be submerged in the liquid.), sprinkle on the herbs and scatter the olives and orange wedges. Cover and cook on the gentlest possible heat for 50-60 minutes - or until the rice is cooked through.
  • This meal can be prepared in advance up to Stage 9.

Questions & Replies

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  1. andypandy
    This recipe is from Delia Smith's Summer Collection Recipes. I bought the book just for this one recipe in 1990, and have been making many times for family and company, a nice tasty satisfying recipe. ( Delia puts in 1/2 teaspoon hot paprika in place of the cayenne. Otherwards everything else is exact)
  2. Jill Patrice
    This was exactly what I was looking for! Brown rice, flavor, and spice! I added a bit more cayenne pepper because I like it spicy. It also looked so beautiful too!


I live in the UK with my wife and two daughters. I work in the travel computer industry. I really do have a passion for cooking. I only wish I had discovered this earlier in life and may be I could have made it a career. No doubt I am not the only one ! My favourite cookbooks at the moment is Rick Bayless's Mexican Kitchen , The Fishmongers Cookbook by Mitchell Tonks and all cookbooks by Rick Stein. Casa Moro is great too.
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