Recipes
Basque Chicken with Piment d' Espelette Piperade
Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it with boiled potatoes and green beans.
½ cup olive oil
4 medium onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons Piment d' Espelette powder, or more to taste
Pinch of thyme
1 chicken, cut up
Salt and pepper to taste
Heat ¼ cup olive oil in a large sauté pan and sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Piment d' Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.
Wipe out the pan and heat the remaining ¼ cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.
Serves 4 to 6
Heat Scale: Mild to Medium