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Basque Chicken

A simple mediterranean style chicken stew, easy to prepare
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: main courses
Servings: 2 -3
Author: Karon Grieve


  • 2 tbsp olive oil
  • 4 chicken thighs
  • 1 tsp smoked paprika
  • 1 medium onion sliced
  • 1 large clove garlic minced
  • 1/2 red bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 1 tsp dried thyme
  • 200 g/7oz can chopped tomatoes
  • small glass sherry
  • 1/2 cup olives stoned and halved
  • salt and pepper to taste
  • fresh flat leaf parsley


  • Heat oil in a large pan and sear the chicken on both sides. Do not move for 1 minute to form a crust then tiurn after 2 mins and do other side. Remove chicken from pan.
  • Add the onion to the pan and cook for 4 minutes before adding the garlic and sliced peppers.
  • Add the paprika and cook for a further 5 minutes.
  • Return chicken to the pan and add the tinned tomatoes and sherry.
  • Cover and simmer 30 minutes.
  • Add the olives during last 10 minutes of cooking time and season to taste.
  • Serve sprinkled with flat leaf parsley alongside some basmati rice.


gluten free, sugar free