Spicy Basque Chicken with Saffron Rice Recipe

Ingredients

• 285 g (1½ cups)long-grain white rice
• 4–6 threadssaffron
• ½ teaspoonsalt
• 473 ml (2 cups)vegetable or chicken stock
• 680 g (1½ pounds; about 2 large half breasts)boneless, skinless chicken breasts
• 1 teaspoonsmoked paprika
• ¼ teaspoonfreshly ground black pepper
• 1 tablespoonextra-virgin olive oil
• 1 mediumyellow onion, sliced
• 2 clovesgarlic, minced
• 60 ml (¼ cup)green olives, roughly chopped
• 113 g (4 ounces)prosciutto, roughly chopped
• 1 tablespooncapers
• 2 cans (397 g / 14 ounces each)diced tomatoes with chillies, including the juice

Instructions

1. 1

   Cook the rice

   Rinse the rice in a mesh strainer until the water runs clear. Put it in a saucepan of at least 3 quarts with the saffron, salt and stock. Cook over medium heat until the liquid level falls below the rice. Cover, reduce the heat to low and simmer for 15 minutes. Turn off the heat and leave covered until ready to serve.

2. 2

   Season the chicken

   While the rice cooks, slice each chicken breast in half lengthways to make four thin pieces. Season both sides with the smoked paprika and pepper.

3. 3

   Brown the chicken

   Heat the olive oil in a frying pan of at least 12 inches over medium-high heat. When hot, add the onion and sauté for 3 minutes. Push it to one side, add the chicken, then immediately reduce the heat to medium. Cook the chicken for 2 minutes, turn it, and add the garlic, olives, prosciutto, capers and tomatoes.

4. 4

   Simmer the sauce

   Bring the contents of the pan to a boil, then reduce the heat to low and cover. Simmer for 6 minutes, or until the chicken is cooked through. Take the chicken out of the pan and raise the heat to medium-high. Cook the sauce for 3 minutes to thicken, then serve it over the chicken with saffron rice on the side.

What is Basque chicken?

Basque cooking comes from the region spanning northern Spain and south-western France, where peppers, tomatoes and other strongly flavoured ingredients often feature in savoury dishes. This version takes inspiration from those flavours, pairing smoked paprika and chillies with briny olives and capers.

The chicken cooks in a tomato-based sauce while saffron-scented rice simmers separately. Thin chicken pieces help the meal come together quickly, and the sauce brings the different savoury elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 631 calories, 46g protein, 60g carbs, 21g fat.

The rice and tomatoes provide most of the carbohydrates, while the chicken and prosciutto contribute much of the protein. Olive oil, prosciutto and olives account for much of the fat. Serve with a generous helping of green vegetables or salad to balance the plate.

Why the rice needs rinsing

Rinsed rice: wash it until the water runs clear to remove excess surface starch. This helps the cooked grains stay more separate.

Saffron: the threads steep in the stock as the rice cooks, giving it a subtle aroma and golden colour. The stock also seasons the rice from within.

Cut the chicken evenly

Thin pieces: slicing each breast lengthways creates four thinner portions that can cook in the short simmering time. Try to keep them a similar thickness so they finish together.

Seasoning: coat both sides with paprika and pepper before the chicken goes into the pan. This lets the spices cling to the meat rather than being stirred into the sauce later.

Build the sauce in the pan

Onion first: sauté it for 3 minutes, then move it to one side to make room for the chicken. Lowering the heat as the chicken goes in helps avoid scorching the onion or spices.

Briny additions: garlic, olives, prosciutto and capers join the tomatoes after the chicken is turned. The tomato juice becomes the base of the sauce, so add the cans with their liquid.

Check for doneness

Chicken: simmer it covered for 6 minutes, checking that the thickest part is cooked through before serving. The exact time can vary with the thickness of the pieces.

Sauce: remove the chicken before reducing the sauce for 3 minutes over medium-high heat. It should become a little thicker and cling more readily to the chicken.

Keep the timing moving

Start the rice first, since it needs 15 minutes of covered simmering plus a short rest. While it cooks, slice and season the chicken and prepare the other ingredients.

The chicken sauce can finish while the rice rests. Have the olives, prosciutto, capers and tomatoes ready to add together when the chicken is turned.

What to serve alongside

Saffron rice is the recipe’s intended side and catches the tomato sauce. Spoon plenty of sauce over the chicken, then serve the rice alongside.

For a fresh contrast, add a simple green salad or steamed vegetables. Their mild flavour works well next to the salty olives, capers and prosciutto.

Recipe notes & tips

• Rinse the rice until the water runs clear for more separate grains.
• Slice the chicken into four pieces of similar thickness so they cook at a similar rate.
• Have the garlic, olives, prosciutto, capers and tomatoes ready before you start cooking the chicken.
• Use a pan at least 12 inches wide so the chicken and sauce have room to cook.
• Let the rice rest covered after cooking while you finish reducing the sauce.

Variations

• Use chicken thighs: choose boneless thighs and allow extra cooking time if they are thicker.
• Adjust the heat: use tomatoes with milder chillies if you prefer a gentler sauce.
• Add roasted peppers: stir strips into the tomato sauce with the olives and capers.
• Swap the rice: serve the chicken with crusty bread to mop up the sauce.
• Add fresh herbs: scatter chopped parsley over the finished chicken for a fresh note.

Common mistakes to avoid

• Crowding the pan: use a wide frying pan so the chicken can cook evenly alongside the onion.
• Skipping the rice rinse: rinse until the water runs clear to help prevent overly sticky grains.
• Cooking the chicken too long: check the thickest piece after the 6-minute simmer and stop once it is cooked through.
• Forgetting the tomato juice: add the tomatoes with their liquid, which forms the sauce.
• Serving the sauce straight away: give it the extra 3 minutes over medium-high heat to thicken after removing the chicken.

How to store

Refrigerate leftover chicken, sauce and rice in airtight containers for up to 3 days. Reheat until piping hot, adding a splash of water or stock to the rice or sauce if needed.

Frequently asked questions