Chicken Basquaise

• 4 boneless, skinless chicken thighs
• 1 28-ounce can crushed tomatoes
• 1 cup diced bell peppers (assorted colors)
• 1/2 cup diced onions
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season chicken thighs with salt and pepper, then sear until golden, about 5 minutes per side. Remove and set aside.
3. 3 In the same skillet, sauté onions until softened.
4. 4 Add garlic, bell peppers, and spices; cook for 3 minutes.
5. 5 Stir in crushed tomatoes and bring to a simmer.
6. 6 Return chicken to the skillet, nestling it into the sauce.
7. 7 Cover and cook for 20 minutes, or until chicken is cooked through.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add shrimp for a seafood twist.
• Substitute chicken with firm tofu for a vegetarian option.

Substitutions

• If fresh herbs are unavailable, use 1 teaspoon of dried parsley.

Pairings

• Crusty baguette
• Steamed jasmine rice

Nutrition

Tips

• For extra flavor, add a splash of white wine with the tomatoes.
• Serve with crusty bread to soak up every last drop of sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with steamed rice or crusty bread.
• Pairs well with a side of sautéed green beans.

FAQ