Basque Country: Chicken and Peas

Basque Country | June 16, 2015 | By

Basque cuisine is known for using what’s seasonal and available and this recipe is a perfect example. We found fresh, shelled peas, young turnips and garlic scapes at the farmers market so they were all integrated into this dish. The cured chorizo added a smokey paprika flavor and color. We definitely took some liberties with the traditional recipe, like mixing cooked rice in to soak up the flavors at the last minute. That’s just how we roll at Food Explorer. 

Click through for the recipe.

Basque Chicken and Peas
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  1. 1 whole chicken, cut up
  2. 1 cup peas
  3. 1 red pepper chopped
  4. 1 onion chopped
  5. 6 cloves garlic, chopped
  6. 1/4 lb dried chorizo, chopped
  7. 1 bunch parsley, chopped
  8. 3 garlic scapes
  9. 1 turnip peeled and cubed
  10. turnip greens, washed and chopped
  11. 2 cups cooked rice
  12. 1/2 cup white wine
  13. salt, pepper
  14. olive oil
  1. Heat oil in large heavy pot
  2. Season chicken pieces and brown well on all sides
  3. Remove chicken and saute chorizo for a minute
  4. Add pepper, onion, garlic, parsley and sautee until soft
  5. add wine and chicken, cover and cook for 25 minutes
  6. Add peas, turnips, greens and garlic scapes, cook for 5 minutes
  7. Remove chicken and mix in rice and cook for 2 minutes until it's integrated
  8. Serve with chicken over the rice mixture


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