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The main dish, Regional

Chicken basquaise with fragrant rice

Chicken basquaise is a stew of chicken thighs, peppers, and tomato, served with fragrant rice, for 6 people. It takes 35 minutes of active work and can be fully cooked in the morning, then reheated just before your guests arrive. It's an easy recipe costing €3.60 per person, and the key to success is letting the peppers cook down slowly before the tomato goes in.

A colorful chicken basquaise, with melting peppers, Espelette pepper, and Bayonne ham, served over fragrant rice.

Chicken basquaise with fragrant rice
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach

Chicken basquaise is that generous, colorful dish where peppers melt slowly until they turn almost sweet, lifted by Espelette pepper and the smoky note of Bayonne ham. The tomato sauce, enriched by the browned chicken's drippings, turns thick and fragrant, and the rice is there precisely to soak up every last bit of it.

It's a great dish for a dinner with friends or a family meal in summer or early fall, when peppers are still at their best. Kids tend to love it too thanks to its mild sweetness, and it fits easily into a simple menu, with a light starter before and a simple dessert after.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 55 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step, 12 min

In the morning, slice the vegetables, brown the chicken, and let the whole sauce simmer, it can then wait calmly in the pot. Right before your guests arrive, just reheat the chicken over low heat, adding the Espelette pepper at the very end. At serving time, cook the rice and plate everything together.

The ingredients

6 people

Butcher

  • Chicken thighs 8
  • Bayonne ham 4 slices

Fruits and vegetables

  • Red bell peppers 3
  • Green bell peppers 2
  • Onions 3
  • Garlic 4 cloves

Pantry

  • Crushed tomatoesoften in the pantry 800 g
  • Espelette pepperoften in the pantry 1 tsp
  • Dry white wine 15 cl
  • Olive oiloften in the pantry 4 tbsp
  • Long grain riceoften in the pantry 450 g
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the onions, garlic, and peppers into strips, and cut the Bayonne ham into thin strips.

    Remove the seeds and white membranes from the peppers, they're bitter.

  2. Brown the chicken thighs in a pot with the olive oil, skin side down first, then set them aside.

    Don't move them too much, the skin releases on its own once it's ready.

  3. In the same pot, cook down the onions, garlic, and peppers, then add the ham, Espelette pepper, and white wine. 15 min

    Scrape up the browned bits from the chicken at the bottom, that's free flavor.

  4. Add the tomatoes, return the chicken to the pot, and let it simmer covered over low heat. 40 min

    The heat should just barely bubble, a hard boil toughens the meat.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the chicken over low heat, adding a little water if needed. 20 min

    Add the Espelette pepper at the very end, it's more fragrant than when cooked for a long time.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the rice in salted water, drain it, and serve it with the chicken and its sauce. 12 min

    Flavor the rice water with a bay leaf, it's subtle and delicious.

Our tips to get it right

  • Pick peppers that feel firm and heavy, they hold up better during cooking and release more sweetness into the sauce.
  • Really brown the chicken thighs skin side down before setting them aside, that color is what flavors the whole sauce later.
  • If the sauce looks too thin at the end of cooking, simmer uncovered a few more minutes so it reduces and thickens.

The variations

  • Swap the Bayonne ham for mild chorizo for a version with a bit more punch and smoky depth.
  • For a vegetarian version, replace the chicken with roasted eggplant and zucchini, added toward the end of cooking.
  • For kids, skip the Espelette pepper or cut the amount in half, the sauce stays just as tasty.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A chilled gazpacho as a starter
  • A glass of dry white wine from southwest France

Storage

Chicken basquaise keeps for 3 days in the fridge in a sealed container, and freezes well for up to 2 months. Reheat gently in a skillet or pot, adding a splash of water if the sauce has thickened too much.

Questions about this recipe

Can I make chicken basquaise with chicken breasts instead of thighs?

Yes, but breasts dry out faster, so cut the simmering time roughly in half. Thighs stay juicier and hold up better during the long simmer with the sauce.

How do I know the peppers are cooked enough before adding the tomato?

The peppers should be soft and slightly translucent, almost melting when pierced with a fork. This cooking time is what mellows their flavor and keeps the final sauce from turning acidic.

Is Bayonne ham essential to this recipe?

It adds a smoky, salty depth to the sauce, but you can swap it for smoked bacon bits or leave it out entirely. The dish still tastes great thanks to the peppers and Espelette pepper.

Can I serve this dish for more than 6 people by doubling the ingredients?

Yes, this recipe doubles easily, as long as you use a pot wide enough for the chicken to brown properly without crowding. The simmering time stays roughly the same.

Can a chicken basquaise with fragrant rice be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken basquaise with fragrant rice?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a chicken basquaise with fragrant rice?

About 700 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken basquaise with fragrant rice cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

To round out your menu

Build a menu
Landes apple pastis The dessert

Regional

Landes apple pastis

  • 45 min of work
  • Prepared the same day
  • Medium, €1.30 per person

380 kcalcalculated by Kiloach

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