Basque Chicken

Basque Chicken

5 reviews, 4.4 star(s). 100% would make again

Ready in 1 hour 10 minutes

A flavorful dish that is easy to prepare. I love to add chorizo and olives, but that is optional.


2 medium yellow onions; thinly sliced
6 garlic cloves; thinly sliced
4 pounds chicken breasts; with bone
1 teaspoon salt (or to taste)
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon Spanish smoked paprika
4 medium tomatoes; peeled, seeded and chopped
1 jar roasted red peppers; sliced or 2 roasted red peppers
1 cup reduced-sodium chicken broth
2 links chorizo(optional)
pimiento stuffed green olives (optional)

Original recipe makes 8 Servings

Original recipe makes 8 Servings Servings


You've adjusted the recipe from 8 Servings (as originally posted) to 8 Servings. The ingredients above reflect 8 Servings, but the instructions reflect the as-posted 8 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

1. Preheat oven to 425F.

2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Alternately, you can saute the onion and garlic till soft, then add to teh roasting pan. If you are adding the chorizo, you can cook it till brown and set aside Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.

3. Add tomatoes, red peppers, chorizo(if using) and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear. Add olives just before serving. Serve with saffron rice.

Recipes Tara McElhose-Eiguren of the Basque Market in Boise, Idaho, and Charles Smothermon.

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Calories Per Serving: 433 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fabulous! We used boneless chicken breast & left out the olives (I hate them!). We only served 4 but I used a whole can of chicken broth which meant It was soupy, so I poured some off after cooking & had soup on the side, with chorizo, onions & roasted red peppers. I put some bread in the soup & topped it with Oaxacan cheese, it was wonderful.
chipco 1y ago

I could tell this would be a great dish but I did amp up the flavor a bit. I marinated the chicken in the juice of one lemon with 6 garlic cloves, minced, a teaspoon of pepper flakes and salt, and a 1/4 cup of soy. While it marinated, I roasted the bell peppers and cut up the chorizos into medallions, and the vegetables. After browning the chicken, I browned the chorizos into the same oil so the oil then became flavored with chorizo. If you like it full flavored , you don't want to skip this step. Also, the olives..... That goes into the pot to lend its flavor as well.
Vidda 2y ago

I found the flavours a bit basic. If I were to make it again I would either amp up the heat with some chillies or sweeten it into a sticky sauce. Wasn't very impressed with this recipe.
snazzer 2y ago

My wife and both love this recipie and have it several times a year.
jbham43 4y ago

[I posted this recipe.]
ellie36 6y ago

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