Delia Smith Chicken Basque​ Recipe

This hearty delia smith chicken basque recipe is made with jointed chicken, smoky chorizo sausage, red peppers, brown basmati rice, and sun-dried tomatoes. This recipe creates a wonderfully rich, savory, and colorful one-pot meal. It’s the perfect main course for a weeknight dinner, a cozy and satisfying dish. This recipe makes a complete meal for 4-6 people.

Jump to Recipe

Delia Smith Chicken Basque Ingredients

• 1 x 3 ½ lb (1.75 kg) chicken, jointed into 8 pieces
• 2 large red peppers
• 1 very large or 2 medium onions
• 2 oz (50 g) sun-dried tomatoes in oil
• 2–3 tablespoons extra virgin olive oil
• 2 large cloves garlic, chopped
• 5 oz (150 g) chorizo sausage, skinned and cut into ½-inch (1-cm) slices
• Brown basmati rice (measured to the 8 fl oz / 225 ml level in a glass measuring-jug)
• 10 fl oz (275 ml) chicken stock
• 6 fl oz (170 ml) dry white wine
• 1 level tablespoon tomato puree
• ½ teaspoon hot paprika
• 1 teaspoon chopped fresh herbs
• 2 oz (50 g) pitted black olives, halved
• ½ large orange, peeled and cut into wedges
• Salt and freshly milled black pepper

How To Make Delia Smith Chicken Basque

1. Prepare the ingredients: Season the 8 chicken pieces well with salt and pepper. Slice the red peppers in half, remove the seeds, and slice each half into six strips. Peel and slice the onion into strips of a similar size. Drain the sun-dried tomatoes, pat them dry, and cut them into ½-inch (1-cm) pieces.
2. Brown the chicken: Heat 2 tablespoons of olive oil in a large casserole dish. When the oil is hot, add the chicken pieces, two or three at a time. Brown them to a nutty golden color on both sides. As they brown, use a slotted spoon to move the chicken to a plate lined with kitchen paper.
3. Cook vegetables and chorizo: Add a little more oil to the casserole if needed. Turn the heat to slightly higher than medium. Add the onion and peppers and cook for about 5 minutes, moving them around so they brown slightly at the edges.
4. Add aromatics: Add the chopped garlic, sliced chorizo, and dried tomatoes to the pot. Toss them around for one or two minutes until the garlic is pale golden and the chorizo has colored the oil.
5. Add rice and liquid: Stir in the brown basmati rice. Make sure all the grains get well coated with the oil. Now, add the chicken stock, white wine, tomato puree, and hot paprika.
6. Simmer the dish: Stir until everything reaches a simmering point. Turn the heat down to a gentle simmer. Add a little more salt and pepper to season.
7. Assemble the pot: Gently place the browned chicken pieces on top of the rice and vegetables. Make sure the rice stays down in the liquid.
8. Garnish and cook: Sprinkle the chopped herbs over the chicken. Scatter the halved olives and orange wedges on top. Cover the casserole with a lid and let it cook on a gentle simmer for 40-45 minutes, or until the rice is tender and the chicken is cooked through.

Recipe Tips

• Brown the Chicken in Batches: Do not crowd the pan when browning the chicken. If you add too many pieces at once, the chicken will steam instead of fry, and you won’t get that golden-brown color. This browning process adds a huge amount of flavor.
• Toast the Rice Grains: Stirring the rice in the hot oil for a minute before adding liquid is an important step. It helps the grains absorb flavor and keeps them from clumping together as they cook.
• Keep it a Gentle Simmer: Once the dish is simmering, keep the heat low. A rapid boil can make the rice stick to the bottom of the pot and cook unevenly. A gentle simmer ensures the rice cooks perfectly and absorbs all the liquid.
• Place Chicken on Top: By placing the chicken pieces on top of the rice (instead of stirring them in), they will steam and roast slightly, keeping the skin from becoming soggy while the rice cooks below.

What To Serve Chicken Basque

This Chicken Basque is a wonderful one-pot meal, so it doesn’t need many side dishes. All the protein, vegetables, and carbohydrates are in one dish. The best accompaniment is a simple loaf of crusty bread to soak up the delicious, smoky sauce. A light, crisp green salad with a simple vinaigrette would also be a perfect, fresh side.

How To Store Chicken Basque Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb the liquid, so it may be less saucy when reheated.
• Freeze: This dish can be frozen, though the texture of the rice may change slightly upon thawing. Store in an airtight, freezer-safe container for up to 3 months. Thaw completely in the refrigerator before reheating.

Delia Smith Chicken Basque Nutrition Facts

• Calories: 670 kcal
• Total Fat: 32g
• Saturated Fat: 9g
• Cholesterol: 125mg
• Sodium: 720mg
• Total Carbohydrate: 56g
• Dietary Fiber: 7g
• Sugars: 8g
• Protein: 41g

Frequently Asked Questions

• What does it mean to “joint” a chicken? “Jointing” means to cut a whole chicken into its 8 main parts: two drumsticks, two thighs, and the two breasts cut in half (with the wing attached or separate). You can ask your butcher to do this for you, or you can buy a pack of pre-cut chicken pieces.
• What kind of chorizo should I use? This recipe uses a Spanish-style dry-cured chorizo, which is firm and has a deep, smoky paprika flavor. Do not use soft Mexican chorizo, which is a raw sausage and will have a different texture and flavor.
• Can I use white rice instead of brown? Yes, but you will need to adjust the cooking time. White basmati rice will cook much faster, likely in 15-20 minutes. You may also need slightly less liquid. Brown rice is used here for its nutty flavor and firmer texture.
• Are the orange wedges necessary? The orange wedges are a traditional part of Basque-style dishes. They add a wonderful, bright, citrus note that cuts through the richness of the chorizo and chicken. They are highly recommended!

Try More Recipes:

• Delia Smith Bolognese Sauce​ Recipe
• Delia Smith Beef Stroganoff Recipe
• Delia Smith Beef Stew​ Recipe