Basque-style chicken

Basque-style chicken

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Tender chicken is given a Spanish twist in this succulent chicken with capsicum and wine recipe.

The ingredient of Basque-style chicken

  1. 1/4 cup olive oil
  2. 800g chicken tenderloins, tendons removed
  3. 1 large brown onion, halved, thinly sliced
  4. 2 garlic cloves, crushed
  5. 1 tablespoon sweet paprika
  6. 1 large red capsicum, roughly chopped
  7. 1 large green capsicum, roughly chopped
  8. 1/2 cup dry white wine
  9. 4 tomatoes, chopped
  10. 2 desiree potatoes, unpeeled, roughly chopped
  11. crusty bread, to serve

The instruction how to make Basque-style chicken

  1. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.
  2. Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.
  3. Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.

Nutritions of Basque-style chicken

fatContent: 441.194 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 49 grams protein
sodiumContent: 118 milligrams cholesterol

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