Basque-style Guastella Calabrese

Ingredients

In this Basque adaptation of Guastella Calabrese, we incorporate Basque spices, such as Espelette pepper, into the marinade for the chicken. Additionally, we replace the traditional Italian vinaigrette with a Basque-style vinaigrette made with local vinegar and olive oil. The dish is also served on a bed of sautéed bell peppers, onions, and tomatoes, which adds a distinct Basque touch to the recipe. We alse have the original recipe for Guastella calabrese, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 bell peppers, sliced (200g / 7oz) 2 bell peppers, sliced (200g / 7oz)
• 1 onion, sliced (100g / 3.5oz) 1 onion, sliced (100g / 3.5oz)
• 2 tomatoes, diced (200g / 7oz) 2 tomatoes, diced (200g / 7oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Espelette pepper 1 teaspoon Espelette pepper
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the Basque-style vinaigrette: For the Basque-style vinaigrette:
• 2 tablespoons local vinegar (30ml) 2 tablespoons local vinegar (30ml)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, Espelette pepper, paprika, salt, and pepper. Rub the chicken breasts with this mixture and let them marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for about 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced bell peppers, onions, and diced tomatoes. Sauté for about 5 minutes, or until the vegetables are tender.
4. 4.
   In a small bowl, whisk together the local vinegar, olive oil, Dijon mustard, salt, and pepper to make the Basque-style vinaigrette.
5. 5.
   To serve, place the sautéed vegetables on a plate, top with the cooked chicken breasts, and drizzle with the Basque-style vinaigrette.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Espelette pepper — If you can't find Espelette pepper, you can substitute it with a combination of paprika and cayenne pepper for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of fresh parsley or cilantro on top before serving.
• If you prefer a spicier dish, increase the amount of Espelette pepper or add a pinch of cayenne pepper to the marinade.
• Serve the Basque-style Guastella Calabrese with crusty bread to soak up the delicious vinaigrette.

Serving advice

Serve the Basque-style Guastella Calabrese as a main course accompanied by a side of roasted potatoes or a fresh green salad.

Presentation advice

Arrange the sautéed bell peppers, onions, and tomatoes on the plate, place the cooked chicken breasts on top, and drizzle the Basque-style vinaigrette over the dish. Garnish with a sprig of fresh herbs for an elegant touch.