Basque-Style Chicken Rice (Arroz con Pollo a la Vasca)

Ingredients

In this Basque adaptation of Khao mok gai, we incorporate Basque flavors by using paprika, a key spice in Basque cuisine. Additionally, we replace some of the traditional Thai ingredients with Basque counterparts, such as using Basque chicken instead of Thai chicken and incorporating Basque rice varieties. The cooking technique remains similar, with the rice being cooked in a flavorful broth. We alse have the original recipe for Khao mok gai, so you can check it out.

• 1 whole Basque chicken, cut into pieces (about 1.5 kg / 3.3 lbs) 1 whole Basque chicken, cut into pieces (about 1.5 kg / 3.3 lbs)
• 2 cups (400g) Basque rice 2 cups (400g) Basque rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle paprika over the chicken and stir well to coat the pieces evenly.
4. 4.
   Pour in the chicken broth and add the bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the broth to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken pieces from the pot and set them aside. Add the Basque rice to the broth and stir well.
7. 7.
   Cover the pot and cook the rice over low heat for about 20 minutes, or until it has absorbed all the liquid and is cooked al dente.
8. 8.
   While the rice is cooking, shred the chicken into bite-sized pieces.
9. 9.
   Once the rice is cooked, return the shredded chicken to the pot and mix well to combine.
10. 10.
    Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
11. 11.
    Serve the Basque-Style Chicken Rice hot, garnished with fresh herbs such as parsley or cilantro.

Treat your ingredients with care...

• Basque chicken — Use free-range or organic chicken for the best flavor and texture.
• Basque rice — Opt for short-grain Basque rice varieties like Calasparra or Bomba rice, which have excellent absorption properties and will result in a perfect texture for the dish.
• Paprika — Choose a high-quality smoked paprika for an authentic Basque flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of paprika, garlic, and olive oil for a few hours before cooking.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the dish.
• Serve the Basque-Style Chicken Rice with a side of crusty bread to soak up the delicious broth.

Serving advice

Serve the Basque-Style Chicken Rice in individual bowls, garnished with fresh herbs. Accompany it with a side of crusty bread and a simple green salad for a complete meal.

Presentation advice

To enhance the presentation, place a few whole chicken pieces on top of the rice in each bowl. Sprinkle some fresh herbs over the dish for a pop of color.