Poulet Basquaise with Steamed Rice

Name: Poulet Basquaise with Steamed Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 yellow onion (medium, chopped); 1 red bell pepper (cored, chopped); 1 green bell pepper (cored, chopped); 2 clove garlic (minced); 1 can diced tomatoes (undrained); 0.5 cup chicken broth; 0.5 teaspoon dried thyme; 0.25 teaspoon smoked paprika; 0.75 cup white rice; 1.5 cup water

A quick and rustic French Basque-inspired chicken dish, with tender chicken pieces, bell peppers, onions, and tomatoes simmered in a savory sauce, served with simple steamed white rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 3
Cuisine: French
Difficulty: Easy
Cost: $3.38/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.75 teaspoon salt
0.5 teaspoon black pepper
1 yellow onion (medium, chopped)
1 red bell pepper (cored, chopped)
1 green bell pepper (cored, chopped)
2 clove garlic (minced)
1 can diced tomatoes (undrained)
0.5 cup chicken broth
0.5 teaspoon dried thyme
0.25 teaspoon smoked paprika
0.75 cup white rice
1.5 cup water

Instructions

Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a medium saucepan, combine the white rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Keep covered off heat for 5 minutes.
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove chicken from skillet and set aside.
Add chopped yellow onion, red bell pepper, and green bell pepper to the same skillet. Sauté for 3-4 minutes until slightly softened.
Stir in minced garlic, canned diced tomatoes (undrained), 1/2 cup chicken broth, dried thyme, and smoked paprika. Bring to a simmer.
Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 5-7 minutes, or until chicken is cooked through and flavors have melded. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Serve the Speedy Poulet Basquaise over the steamed white rice.

Notes

Chicken thighs can be used instead of breast for a richer flavor. Adjust spice level by adding a pinch of red pepper flakes.

Nutrition (per serving)

Calories: 468
Protein: 40.1 g
Carbohydrates: 55.9 g
Fat: 8.7 g
Fiber: 5.4 g
Sodium: 1073 mg
Saturated Fat: 1.3 g
Sugar: 11.3 g
Cholesterol: 107 mg