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Basque Chicken Stew

Basque chicken stew

I had a specific craving for saucy, stewy chicken with olives over rice…and luckily a quick Pinterest search yielded Basque chicken stew. I borrowed from a few recipes and made modifications based on laziness, my hatred of green bell peppers and the desire to use whole units of stuff. Here’s where we ended up:

Basque Chicken Stew

  • 4 whole chicken legs
  • 3 bell peppers (whatever color you like but I used red and orange)
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 28 oz can diced tomatoes
  • 1/2 lb ham steak, cubed
  • capers & kalamata olives to taste
  1. Separate thighs and drumsticks. Season chicken with salt & pepper
  2. Heat oil in cast iron pot and brown chicken. Set aside (or if you’re lazy like me just leave it in there).
  3. Sautee onions, peppers and garlic.
  4. Add tomatoes and ham steak…simmer everything until the chicken is done (45-90 minutes depending upon how stewy you like your chicken. I like mine to fall off the bone)
  5. Right before serving, stir in capers (I’m generous with my usage)
  6. Serve over rice with a side of kalamata olives


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