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.
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
Instructions
- 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.