Basque chicken, conchiglie
A dish simmered in the flavours and colours of the Basque country. Juicy and moist chicken - a real treat!
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Ingredients
Portions:
4
100 g
conchiglie
150 g
chicken thigh stew
0.5 piece
green pepper, sliced
1 tbsp
tomato paste
0.5 piece
red onion, chopped
0.5 piece
red pepper, sliced
0.5 tsp
fine salt
1 clove
garlic, minced
150 ml
vegetable stock [onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek]
0.25 tsp
Espelette
0.25 tsp
ground white pepper
1 sprig
rosemary
1 tbsp
olive oil casa
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil a pot of water and cook the conchiglie according to the package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add chopped red onion, green and red peppers, and minced garlic. Sauté until the vegetables are softened.
- Stir in the tomato paste, Espelette, rosemary, and ground white pepper. Cook for another 2 minutes to blend the flavors.
- Return the chicken to the skillet, add the vegetable stock, and let it simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
- Combine the cooked conchiglie with the chicken and sauce. Serve hot and enjoy!