RCI-SP.004.0281.001
Spicy Basque Chicken
Spicy Basque Chicken from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: About 40 minutes Serves: 4
Prep45 min
Cook75 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 4 unit
- 1 unit
- bell peppers (any color)2 unitcut into bite-sized pieces
- onion1 unitthinly sliced
- garlic3 clovesminced
- 1 teaspoon
- 1/8 teaspoon
- x 14½ ounce can diced tomatoes1 unitundrained
- ¼ cup
- 1 tablespoon
Method
1
Pat the chicken breast halves dry with paper towels and season lightly with salt and pepper.
2
Place all-purpose flour in a shallow dish and lightly coat each chicken breast on both sides.
2 minutes
3
Heat a large skillet over medium-high heat and coat with cooking spray, then add the floured chicken breasts and cook for 4-5 minutes per side until lightly browned.
10 minutes
4
Transfer the browned chicken to a plate and set aside.
5
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened.
4 minutes
6
Stir in the minced garlic and cook for 30 seconds until fragrant.
7
Add the paprika and cayenne pepper, stirring constantly for about 30 seconds to release their flavors.
8
Pour in the diced tomatoes with their juice and the chicken broth, stirring to combine.
9
Return the chicken breasts to the skillet and add the bell pepper pieces, nestling the chicken into the sauce.
10
Reduce heat to medium-low and simmer for 15-18 minutes until the chicken is cooked through and the sauce has thickened slightly.
17 minutes
11
Stir in the fresh oregano and adjust seasoning with salt and pepper to taste.
12
Transfer the chicken to serving plates and spoon the sauce and vegetables over top.