Best 4 Basque Chicken Peas Recipes

Basque chicken peas, also known as alubias de Tolosa, are a traditional dish from the Basque region of Spain. This hearty and flavorful stew is made with white beans, chicken, and a variety of vegetables, and is typically served over rice or potatoes. The beans are cooked until they are tender and creamy, and the chicken is fall-off-the-bone tender. The vegetables add a variety of flavors and textures to the dish, and the paprika, cumin, and garlic give it a warm and smoky flavor. Basque chicken peas are a delicious and satisfying meal that is perfect for a cold winter night.

Let's cook with our recipes!

BASQUE CHICKEN

Basque Chicken image

Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.

Provided by mama smurf

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
4 skinless boneless, chicken breast halves
1 tablespoon olive oil
1 large green pepper, cut into thin bite-sized strips
1 large yellow pepper, cut into thin bite-sized strips
3 garlic cloves, minced
1 large onion, halved and thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
14 1/2 ounces diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
1/3 cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

Steps:

Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3

BASQUE CHICKEN WITH PEAS

Basque Chicken With Peas image

Provided by Susan Herrmann Loomis

Categories dinner, one pot, main course

Time 45m

Yield Four servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 1/2 pounds chicken pieces
Salt and freshly ground black pepper to taste
2 large bell peppers, cored and sliced into 1/4-inch pieces
1 large onion, thinly sliced
4 ounces lean slab bacon, rind removed and cut into 1/4-inch dice
1 leafy sprig of parsley, coarsely chopped
3 cloves of garlic, minced
2 pounds fresh or frozen sweet green peas

Steps:

Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

Nutrition Facts : @context http, Calories 1295, UnsaturatedFat 53 grams, Carbohydrate 44 grams, Fat 82 grams, Fiber 15 grams, Protein 91 grams, SaturatedFat 23 grams, Sodium 1829 milligrams, Sugar 18 grams, TransFat 0 grams

BASQUE CHICKEN

Basque Chicken image

Not your typical chicken recipe! If you are tired of cooking the same old chicken recipes -- try this one ! This one is from "Joy". It is sophisticated and extremely flavourful. I use chicken thighs. I find them to have the most robust flavour of all chicken parts. The sauce is outstanding if you add some chilies and you will likely have some left over (it is great for a quick pasta dinner the next night). I am a novice cook and this dish really made me feel like a pro !

Provided by ajaneck

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2-4 lbs chicken parts
5 tablespoons olive oil
2 lbs red bell peppers, and or 2 lbs yellow bell peppers (cut into 1/2 inch strips)
4 small fresh jalapeno peppers, seeded and minced
4 slices ham, cut into 1/2 in squares (2oz slices)
1/4 cup chopped garlic (about 12 cloves)
salt
ground black pepper
2 -3 cups chopped onions
2 lbs fresh tomatoes, peeled seeded and chopped or 1 (38 ounce) can whole tomatoes, with juice,seeded and crushed
4 -6 cups cooked white rice

Steps:

Rinse and pat dry the chicken parts.
Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
Remove browned chicken to a plate.
Remove all but 3 tbsp of fat in pan.
Return chicken to pan.
Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
Meanwhile, prepare the sauce.
Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
Bring to a boil, then reduce the heat to med.
Simmer, stirring often, until the sauce has thickened, about 20 min.
Serve chicken on top of cooked white rice; spoon sauce on top.

Nutrition Facts : Calories 1434.1, Fat 70.6, SaturatedFat 17.5, Cholesterol 323.1, Sodium 569, Carbohydrate 87.9, Fiber 9.5, Sugar 19.5, Protein 109.2

CHICKEN BASQUE STYLE

Chicken Basque Style image

Provided by Barbara Kafka

Categories dinner, project, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium green peppers
2 medium red peppers
2 large onions, peeled and finely chopped (about 3 cups)
5 cloves garlic, peeled and smashed
2 ounces rendered chicken fat
2 ounces pork belly, skin removed if necessary (available at a butcher's or specialty store), or pancetta, cut into 1/2-inch cubes
4 small hot peppers or 6 jalapenos or 1 long hot red pepper cut across into 4 1 1/2-inch lengths
2 1/4 pounds ripe tomatoes, cored and cut into 1-inch chunks (about 6 cups)
1 4 to 5 pound chicken, cut into 10 serving pieces with back, neck and wing tips reserved for stock
Kosher salt to taste
Freshly ground black pepper to taste
2 bay leaves
1 branch fresh thyme

Steps:

Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.

Tips:

Brining the chicken: This is an essential step that helps keep the chicken moist and flavorful. Be sure to brine the chicken for at least 4 hours, or overnight if possible.
Using a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can use any vegetables you like. Some other good options include potatoes, parsnips, and turnips.
Browning the chicken: Before adding the chicken to the pot, brown it in a skillet over medium-high heat. This will help develop flavor and color.
Using a good quality broth: The broth you use will make a big difference in the flavor of the stew. Be sure to use a broth that is flavorful and well-seasoned.
Simmering the stew: Let the stew simmer for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
Adding the peas: Add the peas during the last 10 minutes of cooking. This will prevent them from becoming overcooked.

Conclusion:

Basque chicken with peas is a hearty and flavorful stew that is perfect for a cold winter day. The chicken is tender and moist, the vegetables are tender and flavorful, and the broth is rich and flavorful. This stew is sure to be a hit with your family and friends.