Anne Morgan Delia Smith’s chicken basque recipe comes from the Summer Collection, and it all cooks in one covered pot for 45 minutes. Jointed chicken sits on brown rice, chorizo, peppers, and olives in wine and stock, and you do not lift the lid until the rice has absorbed everything.
I did not believe the rice would cook properly just sitting under the chicken with the lid on. It did, and the bottom layer came out with a crispy golden edge like the bottom of a good paella.
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Why Does the Rice Cook Under the Chicken?
The rice sits in the stock and wine at the bottom, the chicken goes on top, and the lid stays shut. Forty-five minutes later the rice has absorbed everything and the chicken is falling apart.
I stirred it once out of habit and the rice went sticky on one side. The orange wedges are not decoration: they soften in the steam and their juice runs into the rice, which is what lifts the dish above a standard chorizo stew.
Chicken Basque Ingredients
Delia uses brown basmati rice measured by volume rather than weight, so you need a glass measuring jug rather than scales. The chorizo should be the firm, dry-cured Spanish kind, not the soft cooking chorizo you squeeze out of a skin.
- 1.75 kg (3½ lb) chicken, jointed into 8 pieces
- 2 large red peppers, sliced
- 1 very large or 2 medium onions, sliced
- 50g (2 oz) sun-dried tomatoes in oil, chopped
- 2-3 tablespoons extra virgin olive oil
- 2 large cloves garlic, chopped
- 150g (5 oz) chorizo sausage, skinned and cut into 1 cm slices
- 225 ml (8 fl oz) brown basmati rice
- 275 ml (10 fl oz) chicken stock
- 170 ml (6 fl oz) dry white wine
- 1 level tablespoon tomato purée
- ½ teaspoon hot paprika
- 1 teaspoon chopped fresh herbs (thyme, oregano, or parsley)
- 50g (2 oz) 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
- Season the chicken: Give all 8 pieces a good grinding of salt and pepper on both sides.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large flameproof casserole until it shimmers. Brown the chicken in batches, about 3 pieces at a time so the pan stays hot, until each piece has a deep golden crust on both sides. Lift them onto a plate as they finish.
- Cook the vegetables: Add a splash more oil if the pan is dry. Tip in the sliced onions and peppers and cook over a medium-high heat for about 5 minutes until the edges start to catch and colour.
- Add the aromatics: Drop in the garlic, chorizo slices, and chopped sun-dried tomatoes. Stir them around for a minute or two until the chorizo starts to release its red, smoky oil and the garlic smells fragrant.
- Toast the rice: Pour in the brown basmati rice and stir until every grain is coated in the oil and chorizo fat, which stops them clumping together later.
- Add the liquid: Pour in the chicken stock, white wine, and tomato purée. Add the paprika and stir everything together. Bring it up to a gentle simmer and season with salt and pepper.
- Assemble the pot: Nestle the browned chicken pieces on top of the rice, pressing them down just enough that the liquid comes partway up the sides. Scatter the herbs, olives, and orange wedges over the top.
- Cook low and slow: Put the lid on, turn the heat right down to the lowest setting, and let it simmer gently for 40-45 minutes. Do not lift the lid or stir, because the rice needs undisturbed steam to cook evenly. The chicken is done when the juices run clear and the rice is tender.
What Makes This Different from Paella?
A paella cooks uncovered so the liquid evaporates and the bottom crisps. This basque chicken recipe keeps the lid on, so the rice steams and the result is softer and more stew-like.
The Spanish chicken is the closest cousin: same chorizo, same one-pot idea, but butter beans instead of rice and saffron instead of paprika. I alternate between the two depending on whether I want rice or something saucier.
What Goes Alongside?
This is a complete meal in one pot, so all you need is crusty bread for mopping up the sauce. A green salad with a sharp lemon dressing cuts through the chorizo richness if you want something fresh.
If you have people coming and want a spread, a chicken paprika or a big salad alongside turns it into a buffet without much extra work. More ideas in our chicken recipes roundup.
Next-Day Notes
Keep leftovers in the fridge for up to 3 days. The rice firms up overnight so add a splash of stock when you reheat on the hob.
It freezes for up to 3 months, though the rice goes a bit softer after thawing. I actually prefer it the next day because the chorizo oil soaks deeper into the rice overnight.
Frequently Asked Questions
What does it mean to joint a chicken?
Jointing means cutting a whole chicken into 8 pieces: 2 drumsticks, 2 thighs, and the breast split into 4. Most butchers will do it for you if you ask, or you can buy a pack of mixed chicken joints and skip the step entirely.
Is chicken basquaise the same as chicken basque?
Yes, basquaise is the French spelling and basque is the English version. Delia calls it chicken basque in the Summer Collection but you will see it listed as poulet basquaise on French menus. The recipe is identical.
Can I use white rice instead of brown?
White basmati cooks faster, so reduce the simmering time to 25 minutes and use slightly less stock, about 225 ml instead of 275 ml. Brown rice gives a nuttier flavour and holds its shape better, which is why Delia chose it.
Do the orange wedges make a big difference?
They do. The orange softens in the steam and releases a faint citrus juice into the rice that lifts the whole dish. Without them the flavour is flatter and the chorizo can feel too dominant. Leave the peel on while cooking and remove before eating.
More Chicken Dishes:
Nutrition Facts
- Calories: 670 kcal
- Fat: 32g
- Carbohydrates: 42g
- Protein: 48g
- Fibre: 5g
Nutrition is estimated per serving based on 6 servings.
Delia Smith Chicken Basque Recipe
Course: Dinner, MainCuisine: French, SpanishDifficulty: Medium6
servings20
minutes50
minutes670
kcal1
hour10
minutesDelia Smith’s chicken basque recipe comes from the Summer Collection, and it is one of those dishes where everything goes into one pot and you leave it alone for 45 minutes. A whole jointed chicken sits on top of brown rice, chorizo, peppers, and olives, simmering in white wine and stock at a low heat until the rice absorbs everything and the chicken falls off the bone.
I was nervous the first time I made this chicken basquaise because I could not believe the rice would cook properly just sitting under the chicken with the lid on. It did, and the bottom layer had a slightly crispy, golden edge that reminded me of a good paella, which I now look forward to every time.
Ingredients
1.75 kg (3½ lb) chicken, jointed into 8 pieces
2 large red peppers, sliced
1 very large or 2 medium onions, sliced
50g (2 oz) sun-dried tomatoes in oil, chopped
2-3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
150g (5 oz) chorizo sausage, skinned and cut into 1 cm slices
225 ml (8 fl oz) brown basmati rice
275 ml (10 fl oz) chicken stock
170 ml (6 fl oz) dry white wine
1 level tablespoon tomato purée
½ teaspoon hot paprika
1 teaspoon chopped fresh herbs (thyme, oregano, or parsley)
50g (2 oz) pitted black olives, halved
½ large orange, peeled and cut into wedges
Salt and freshly milled black pepper
Directions
- Season the chicken: Give all 8 pieces a good grinding of salt and pepper on both sides.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large flameproof casserole until it shimmers. Brown the chicken in batches, about 3 pieces at a time so the pan stays hot, until each piece has a deep golden crust on both sides. Lift them onto a plate as they finish.
- Cook the vegetables: Add a splash more oil if the pan is dry. Tip in the sliced onions and peppers and cook over a medium-high heat for about 5 minutes until the edges start to catch and colour.
- Add the aromatics: Drop in the garlic, chorizo slices, and chopped sun-dried tomatoes. Stir them around for a minute or two until the chorizo starts to release its red, smoky oil and the garlic smells fragrant.
- Toast the rice: Pour in the brown basmati rice and stir until every grain is coated in the oil and chorizo fat, which stops them clumping together later.
- Add the liquid: Pour in the chicken stock, white wine, and tomato purée. Add the paprika and stir everything together. Bring it up to a gentle simmer and season with salt and pepper.
- Assemble the pot: Nestle the browned chicken pieces on top of the rice, pressing them down just enough that the liquid comes partway up the sides. Scatter the herbs, olives, and orange wedges over the top.
- Cook low and slow: Put the lid on, turn the heat right down to the lowest setting, and let it simmer gently for 40-45 minutes. Do not lift the lid or stir, because the rice needs undisturbed steam to cook evenly. The chicken is done when the juices run clear and the rice is tender.
