Basque Chicken

4 SERVINGS

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INGREDIENTS

4 chicken thighs (4× approx. 200 g)
2 medium yellow onions (2× approx. 70 g)
3 cloves of garlic
1 large red pepper (approx. 230 g)
2 tablespoons of rapeseed or sunflower oil
300 ml of chicken broth (can be substituted with water)
400 g of peeled chopped canned tomatoes
50 g of pitted black olives
1 tablespoon of sweet ground paprika
1 tablespoon of dried thyme
Salt
Pepper

INSTRUCTIONS

1
Preheat the oven to 180 °C and prepare a baking dish measuring 25 cm × 30 cm.
2
Wash the chicken thighs and cut each in half (always cut through the joint – first make a small cut at the joint, then break the joint with your hands and complete the cut). Peel the onions and garlic and slice them thinly. Remove the seeds from the red pepper and cut it into thin strips. Place the halved thighs, sliced onion, garlic, and pepper into the prepared baking dish, add 2 tablespoons of oil, chicken broth, canned chopped tomatoes, black olives, ground paprika, dried thyme, salt, and pepper, and mix the entire contents of the dish thoroughly.
3
Once the oven is heated, place the baking dish with the chicken and vegetables inside and bake for 55–60 minutes at 175–180 °C.
4
After the specified time, remove the baking dish from the oven, divide the roasted mixture into 4 servings, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.