11 July 2026

Basque Chicken with Tomato Rice and Chorizo Cream

Name: Basque Chicken with Tomato Rice and Chorizo Cream
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 240 g basmati rice (dry weight, rinsed until the water runs mostly clear); 60 g sun-dried tomatoes (drained and chopped, plus 1 tbsp oil from the jar); 1 tsp smoked paprika; 420 ml water (hot); 0.5 tsp fine salt; 650 g chicken breast (skinless, cut into large pieces); 15 ml olive oil; 1 piece onion (sliced); 2 pieces red bell pepper (sliced); 2 pieces yellow bell pepper (sliced); 3 cloves garlic (minced); 1 tsp Espelette pepper (or smoked paprika with a small pinch of chilli flakes); 150 ml white wine; 300 g chopped tomatoes; fine salt and black pepper (to taste); 90 g chorizo (diced); 120 ml low-sodium chicken stock; 80 ml single cream (or reduced-fat cream); 400 g green beans (trimmed); 10 g parsley (chopped); 1 tbsp lemon juice (optional, for the green beans)

RecipeShare Test Kitchen

Basque Chicken with Tomato Rice and Chorizo Cream

This Basque-inspired chicken dinner keeps the spirit of poulet basquaise: browned chicken, sweet peppers, tomato, white wine, and gentle pepper heat. The recipe is served as a full plate with baked tomato rice, green beans, and a restrained chorizo cream so it feels complete without becoming overly heavy.

Using skinless chicken breast keeps the protein high and the saturated fat lower than a traditional skin-on or cream-heavy version. The chorizo is used as a flavour accent in the sauce rather than the main source of richness.

Why This Recipe Works

Browning the chicken first gives the stainless steel pan enough fond to season the pepper and tomato sauce. The white wine then deglazes the pan, lifting those browned bits into the sauce instead of leaving the chicken tasting flat.

The rice cooks separately in the oven so it stays fluffy and tomato-rich while the chicken simmers. A small amount of chorizo cream adds smoky depth, and green beans bring freshness and extra vegetables to the plate.

Ingredient Notes

Espelette pepper gives poulet basquaise its gentle warmth, but smoked paprika with a small pinch of chilli flakes is a practical substitute. Use sun-dried tomatoes packed in oil for the rice because the tomato oil adds depth without needing extra butter.

Single cream or reduced-fat cream keeps the chorizo sauce lighter. If you want an even leaner plate, use half the chorizo cream per serving and add a squeeze of lemon over the chicken and green beans.

How To Cook It Smoothly

Start the rice first because it needs time to bake and rest. While it cooks, sear the chicken in a wide pan, then use the same pan for the onions, peppers, garlic, wine, and tomatoes.

Keep the chorizo cream on a gentle simmer after adding cream. Boiling it hard can make the sauce split, especially if you are using reduced-fat cream.

Serving & Goal Fit

One serving is one quarter of the tomato rice, chicken and pepper sauce, green beans, and chorizo cream. For a training day, add 50 g cooked rice or a piece of fruit. For a rest day, reduce the rice slightly and add more green beans or another vegetable.

For protein swaps, try turkey breast, prawns, or firm tofu. Vegetable swaps that work well here include tenderstem broccoli, spinach, peas, courgette, mushrooms, or frozen mixed veg.

Storage

Store the rice, chicken, green beans, and chorizo cream separately where possible. Refrigerate for up to 3 days and reheat the chicken gently with a splash of water or stock so the sauce stays loose.

Prep Time

25 mins

Cook Time

55 mins

Total Time

80 mins

Servings

Tools Used

OvenBlender SaucepanBaking Dish

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Nutrition Facts

Serving Size: 1 plate

Calories 610

% Daily Value*

Total Fat 18g23%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 118mg39%

Sodium 740mg32%

Total Carbohydrates 62g23%

Dietary Fiber 8g29%

Sugars 13g

Protein 48g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

11 July 2026

Basque Chicken with Tomato Rice and Chorizo Cream

RecipeShare Test Kitchen

Basque Chicken with Tomato Rice and Chorizo Cream

Why This Recipe Works

Ingredient Notes

How To Cook It Smoothly

Start the rice first because it needs time to bake and rest. While it cooks, sear the chicken in a wide pan, then use the same pan for the onions, peppers, garlic, wine, and tomatoes.

Keep the chorizo cream on a gentle simmer after adding cream. Boiling it hard can make the sauce split, especially if you are using reduced-fat cream.

Serving & Goal Fit

For protein swaps, try turkey breast, prawns, or firm tofu. Vegetable swaps that work well here include tenderstem broccoli, spinach, peas, courgette, mushrooms, or frozen mixed veg.

Storage

Store the rice, chicken, green beans, and chorizo cream separately where possible. Refrigerate for up to 3 days and reheat the chicken gently with a splash of water or stock so the sauce stays loose.