Table Talk » Spicy Basque-Style Chicken

Another weeknight winner from Cooking Light. The Spicy Basque-Style Chicken from the June 2007 issue was my test kitchen recipe this week. It's quick, easy, and full of flavor. In the time it takes to cook the rice to accompany it, you'll have dinner on the table.

Spicy Basque-Style Chicken, Saffron Rice, Roasted Asparagus

I forgot to buy green olives, so I used capers. I really liked the dish with capers and will keep that change. The bottled minced garlic was replaced with fresh minced garlic. When I made this, I added the prosciutto, but I thought the prosciutto got lost in the dish so I omitted it from the final recipe.

I get my smoked Spanish paprika from Penzeys. I've been buying herbs and spices from Penzeys for over 20 years. When I first started ordering from them, their catalog was a newsprint catalog; it was long before they had a web site and retail stores. Smoked Spanish paprika adds a smoky spicy flavor. Try it, you'll love it. Good paprika is nothing like grocery store paprika. When you buy Penzeys' Smoked Spanish Paprika, add some Hungarian sweet paprika and Hungarian half-sharp paprika to your order. You'll never buy grocery store paprika again.

Spicy Basque-Style Chicken

Adapted from Cooking Light, June 2007

Serves 4

1-2 tablespoons smoked Spanish paprika
1/4 teaspoon black pepper
1 1/4 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
4-6 cloves garlic, minced
1/4 cup drained capers
1 14.5 ounce cans diced tomatoes and green chiles, undrained
2 tablespoons chopped fresh parsley

Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add capers and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.

Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with parsley.

Posted July 13, 2007 9:15 PM in Gluten-Free, Recipes, Test Kitchen, Weeknight Saviors

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2 Comment(s)

pedro said… (on July 13, 2007 at 22:37 PM #)

Sounds super delicious. Thanks for sharing the recipe. In addition, I might just have to give Penzeys a try. :)

kali said… (on November 7, 2007 at 23:19 PM #)

this recipe is absolutely outstanding. i tried it one night and now want to make it every day!


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