Basque Chicken with Red Potato Noodles
Try this Basque Chicken with Red Potato Noodles recipe, or contribute your own.
Try this Basque Chicken with Red Potato Noodles recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- 1/4 easpoon red pepper flakes
- 1/2 ablespoon extra virgin olive oil
- 1/4 easpoon paprika
- 1/2 up chicken broth low sodium
- 1 lb skinless boneless chicken thighs or breasts cut into 2†pieces
- 1/2 ellow onion thinly sliced
- 1 small red bell pepper thinly sliced into strips
- 1 cup grape tomatoes roughly chopped, seeds discarded
- 1 large red potato blade c
- 1/2 easpoon fresh thyme
- 1/2 cup small pimiento-stuffed olives (about 8)
- 1.5 tablespoons freshly minced parsley to garnish
- Carbohydrate 23.3219333333333 g
- Cholesterol 0 mg
- Fat 0.350533333333333 g
- Fiber 3.22600005785624 g
- Protein 3.06956666666667 g
- Saturated Fat 0.0632766666666667 g
- Serving Size 1 1 Serving (350g)
- Sodium 35.5801909722223 mg
- Sugar 20.0959332754771 g
- Trans Fat 0.13623 g
- Calories 104 calories
Step-by-step
- Season the chicken with salt and pepper. In a large Dutch oven or deep skillet, heat the oil over medium-high. Add in the chicken and cook for about 5 minutes or until lightly browned, turning occasionally to evenly cook.
- Add in the onion, pepper and paprika, cooking 2-3 minutes or until crisp-tender. Then, add in the garlic, tomatoes, broth, red pepper flakes, thyme and season with salt. Bring to a boil and then reduce heat to a simmer, cooking covered for 5 minutes and then uncover, add in the potato noodles, toss to combine evenly and then cook another 10 minutes or until chicken is tender and potato noodles are cooked through.
- Stir in the olives, garnish with parsley and serve. I transferred mine to a cast-iron skillet for presentation, but you can divide immediately into plates or serve in the Dutch oven/pot.
Searing poultry thighs over medium-high heat for precisely five minutes builds the foundational fond required for a complex pan sauce without burning the spices. Two critical errors typically derail this regional dish: crowding the Dutch oven so the protein steams instead of browning, and adding starchy vegetable noodles too early which reduces them to mush. When browning pieces cut into two-inch chunks, ensure adequate spacing in the skillet to allow moisture to evaporate rapidly. Utilizing low-sodium chicken broth prevents the reduction from becoming overly salty as the liquid concentrates during the simmer phase. Fresh tomatoes release significant water content when heated, so discarding the seeds beforehand controls the viscosity of the braising liquid. Fresh thyme provides aromatic pungency that dried herbs simply lack due to volatile oil degradation during long storage. Preserved pimiento-stuffed olives introduce a sharp salinity and distinct acidity that counters the natural sweetness of the red bell peppers and grape tomatoes. Stirring the olives in during the final minute of cooking preserves their firm texture and prevents the brine from overpowering the milder poultry flavors. Starchy potato noodles require exact timing, needing ten minutes of uncovered simmering to absorb flavors while maintaining structural integrity. Monitored closely, the starch from the potatoes acts as a natural thickener for the remaining broth and tomato juices. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though the vegetable noodles will soften further upon reheating.
