Basque Chicken and Rice: A Cozy One-Pot Dinner

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.

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

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

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

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!