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Basque Country Chicken Stew With Butter Rice


Who would've guessed flavorful chicken and rice could be so simple and yummy?



  • 400 g chicken thigh
  • 1 red bell pepper,sliced
  • 1 yellow bell pepper, sliced
  • 1 tsp salt
  • 400 g cut canned tomatoes
  • 200 g water
  • 1 chili pepper
  • 2 cloves garlic
  • Italian parsley
  • Cream
  • (butter rice)
  • 1 1/2 cups uncooked rice
  • 1/2 onion, minced
  • 40 g butter
  • 360 ml water

Let's get Cooking...

  1. Cut chicken into 4 pieces and season with salt. Set aside and let it rest for 20 minutes.
  2. Heat some oil in a frying pan and sear the chicken on both sides. Add the bell peppers and continue to cook over medium heat until done.
  3. Add in canned tomatoes, 200 g water, chili pepper and garlic. Simmer over low heat for 30 minutes.
  4. In a separate frying pan, melt butter. Then add in uncooked rice, onions and water and mix well.
  5. Cover and bring the rice to a boil. Once it starts to boil, turn heat down to low and cook covered for 14 minutes. Keeping it covered, turn heat off and let it sit for an additional 15 minutes.
  6. Serve the stew with the rice. Drizzle with cream for extra mildness.