There’s something so satisfying about rediscovering an old favorite dish. This Basque chicken and rice has me asking: how did I forget about you? It’s got a bit of smoky spice, is a one-pot meal, and is the perfect dish to ward off a winter chill.

Basque Chicken and Rice (A One-Pot Winter Dinner)

This Basque chicken and rice is made in one pot with smoky spices, tender chicken, and rice cooked until perfectly golden. An easy, no-fuss winter dinner.

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Course Main Course

Cuisine Spanish

Servings 4 people

Ingredients

  

• 1 pound skinless chicken breasts cubed
• 1 tsp paprika
• Dash cayenne pepper depending on your spice tolerance
• Freshly ground pepper
• 2 tbsp olive oil
• 2 slices bacon diced (more is always better)
• 1 onion diced
• 1 bell pepper diced
• 2 cloves garlic minced
• 1 cup uncooked rice not instant
• 1 tomato diced
• 2 1/2 cups chicken broth
• 1 tsp turmeric

Let’s Cook!

 

• Combine the paprika, cayenne and pepper. Toss the chicken pieces with the spices until everything is well-coated.
• In a Dutch oven (or large skillet with a lid), heat the olive oil then brown the chicken until opaque. Remove from the pot.
• Add the bacon and cook until crispy. Remove from the pot, reserving 1 tbsp of the bacon fat
• Saute the onion and pepper until softened. Add the garlic and cook for two minutes.
• Add the rice to the pot, toasting it for a few minutes.
• Add the diced tomato and broth. Return the chicken pieces to the pot.
• Bring to a boil then mix in the turmeric.
• Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes (until the rice is cooked)
• Top with the crumbled, cooked bacon and a little fresh parsley
• Serve and enjoy

Notes

My recommendation? Don’t skip the turmeric. It gives the dish such a beautiful golden color and an extra bit of smoky heat.

Keyword chicken, comfort food, one pan, onions, peppers, rice, Spanish, spicy, tomatoes

It’s also the perfect dish if you find the act of chopping brings you some peace after a long day!

Eat well friends!

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