This easy Chicken Basque is full of flavor, color, and warmth. It’s made with chicken, peppers, chorizo, rice, and spices—all cooked in one pot. The orange and olives add a fresh twist. Perfect for a cozy dinner with minimal cleanup.

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Ingredients Needed:

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2–3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

How To Make Chicken Basque Recipe?

Season the chicken: Sprinkle salt and pepper over the chicken pieces.
Prep the vegetables: Slice the red peppers in half, remove the seeds, then cut each half into six strips. Peel and slice the onions into similar strips. Drain the sun-dried tomatoes and cut them into small ½ inch pieces.
Brown the chicken: Heat 2 tablespoons of olive oil in a large casserole dish over medium heat. Add the chicken pieces in batches and brown them on both sides until golden. Remove and set aside on a plate with paper towels.
Cook the onions and peppers: Add a bit more oil if needed, then cook the sliced onions and peppers for about 5 minutes, stirring now and then, until they start to brown.
Add the extras: Stir in the chorizo, chopped sun-dried tomatoes, and garlic. Cook for 1–2 minutes until the garlic turns golden and the chorizo gets some color.
Add the rice and spices: Stir in the rice and coat it in the oil. Then add the sun-dried tomato paste, paprika, and chopped thyme.
Pour in the liquid: Add the chicken stock and white wine. Season lightly with salt and pepper. Let everything come to a gentle simmer.
Add the chicken and toppings: Place the chicken pieces on top of the rice mixture. Keep the rice under the liquid. Tuck in the orange wedges and scatter the olives around.
Cook it slow: Cover with a tight lid and cook on very low heat for 50–60 minutes, or until the rice is just cooked. Or bake in the oven at 180°C for 1 hour.

Recipe Tips:

Brown the chicken well: Don’t rush this step. Browning adds deep flavor to the whole dish, so take your time to get a golden crust on each piece.
Keep the rice under the liquid: When adding the chicken on top, make sure all the rice stays in the liquid. If it sits on top, it won’t cook evenly.
Slice everything the same size: Cut peppers, onions, and tomatoes into similar-sized strips or pieces. This helps them cook evenly and gives a better texture.
Use a tight-fitting lid: Whether you cook on the stove or in the oven, a tight lid keeps the steam in so the rice cooks properly and doesn’t dry out.
Don’t skip the orange and olives: These may seem small, but they bring a fresh, tangy flavor that balances the rich chicken and chorizo perfectly.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Chicken Basque cool until it reaches room temperature. Then transfer it into an airtight container and store it in the fridge for up to 3 days.
Freeze: Let the Chicken Basque cool completely, then place it in a freezer-safe container. Freeze for up to 2 months.
Reheat: Place the leftovers in a pan over low heat. Add a splash of stock or water to prevent drying out. Cover and warm gently for 8–10 minutes, stirring now and then.

Nutrition Facts:

Calories: 530 kcal
Total Fat: 26g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 790mg
Potassium: 780mg
Total Carbohydrate: 38g
Dietary Fiber: 3g
Sugars: 6g
Protein: 35g

Try More Delia Smith Recipes:

Delia Chicken Soup Recipe
Delia Smith Chicken Curry Recipe

Delia Smith Chicken Basque Recipe

Course: DinnerCuisine: SpanishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

530

kcal

Ingredients

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2–3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

Directions

Season the chicken: Sprinkle salt and pepper over the chicken pieces.
Prep the vegetables: Slice the red peppers in half, remove the seeds, then cut each half into six strips. Peel and slice the onions into similar strips. Drain the sun-dried tomatoes and cut them into small ½ inch pieces.
Brown the chicken: Heat 2 tablespoons of olive oil in a large casserole dish over medium heat. Add the chicken pieces in batches and brown them on both sides until golden. Remove and set aside on a plate with paper towels.
Cook the onions and peppers: Add a bit more oil if needed, then cook the sliced onions and peppers for about 5 minutes, stirring now and then, until they start to brown.
Add the extras: Stir in the chorizo, chopped sun-dried tomatoes, and garlic. Cook for 1–2 minutes until the garlic turns golden and the chorizo gets some color.
Add the rice and spices: Stir in the rice and coat it in the oil. Then add the sun-dried tomato paste, paprika, and chopped thyme.
Pour in the liquid: Add the chicken stock and white wine. Season lightly with salt and pepper. Let everything come to a gentle simmer.
Add the chicken and toppings: Place the chicken pieces on top of the rice mixture. Keep the rice under the liquid. Tuck in the orange wedges and scatter the olives around.
Cook it slow: Cover with a tight lid and cook on very low heat for 50–60 minutes, or until the rice is just cooked. Or bake in the oven at 180°C for 1 hour.

Notes

Brown the chicken well: Don’t rush this step. Browning adds deep flavor to the whole dish, so take your time to get a golden crust on each piece.
Keep the rice under the liquid: When adding the chicken on top, make sure all the rice stays in the liquid. If it sits on top, it won’t cook evenly.
Slice everything the same size: Cut peppers, onions, and tomatoes into similar-sized strips or pieces. This helps them cook evenly and gives a better texture.
Use a tight-fitting lid: Whether you cook on the stove or in the oven, a tight lid keeps the steam in so the rice cooks properly and doesn’t dry out.
Don’t skip the orange and olives: These may seem small, but they bring a fresh, tangy flavor that balances the rich chicken and chorizo perfectly.