Chicken Basque

Chicken Basque

A hearty and aromatic Chicken Basque recipe from our friends at Herb Majesty. This dish brings together tender chicken, smoky chorizo, and a medley of vegetables, all simmered in a flavourful broth. This one-pan dish is perfect for a cosy family dinner!

Serves 4
Cooking time: 50 mins - 1 hour


  • 1.75 kg chicken, jointed into 8 pieces
  • Brown basmati rice, measured to the 225ml level in a glass measuring jug
  • 275ml chicken stock
  • 170ml dry white wine
  • 150g chorizo sausage, skinned and cut into 1cm slices
  • 2 large red peppers
  • 1 large / 2 medium onions
  • ½ large orange, cut into wedges
  • 50g black olives 
  • 50g sun-dried tomatoes
  • 2 large cloves garlic, chopped
  • 2-3 tablespoons extra virgin olive oil
  • 1 tablespoon sun-dried tomato paste
  • ½ teaspoon hot paprika
  • 1 level teaspoon chopped fresh thyme
  • Salt and pepper



  • Generously season the chicken joints with salt and pepper.
  • Cut the red peppers in half into strips. Peel the onion and slice it into strips of a similar size. Cut the sun-dried tomatoes into 1cm pieces.
  • Heat 2 tablespoons of olive oil in a large casserole dish over medium-high heat. Once the oil is hot, add the chicken pieces in batches, browning them to a golden colour on both sides. Remove the browned chicken and place it on a plate lined with kitchen paper.
  • Add a bit more oil to the casserole and increase the heat slightly. When the oil is hot, add the sliced onion and red peppers. Sauté for about 5 minutes, allowing them to brown slightly at the edges while stirring occasionally.
  • Stir in the chorizo, sun-dried tomatoes, and garlic. Cook for a minute or two until the garlic and the chorizo takes on some colour.
  • Add the rice to the casserole dish, stirring to coat the grains with oil. Then mix in the sun-dried tomato paste, paprika, and chopped thyme.
  • Pour in the chicken stock and white wine. Season with salt and pepper, and bring the mixture to a simmer.
  • Place the browned chicken pieces on top of the rice mixture, ensuring the rice stays submerged in the liquid.
  • Nestle the orange wedges among the chicken pieces and scatter the olives over the top.
  • Cover the casserole dish with a tight-fitting lid and cook over low heat for about 50 minutes to 1 hour, until the rice is cooked but still slightly firm. Alternatively, cook in a preheated oven at 180°C for 1 hour.
  • Allow the dish to rest for a few minutes before serving to let the flavours meld. Serve with a fresh green salad for a complete meal. Enjoy!

Want to find out more about Herb Majesty? Head over to our podcast episode here.

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.