No ImageBasque-Style Chicken with Peppers and Olives

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  1. Maria

    muy bueno, lo conine anoche y lo disfrutamos muchisimo. gracias

    xxxxxyyyyy

  2. Dawn

    I made this for Sunday night dinner. The only changes I made were I exchanged the onion and garlic for chives and garlic oil (to make it low FODMAP) and I used British back bacon (like thicker Canadian bacon), because I had some in the fridge. I added 2 deseeded and roasted jalapeños too. It was amazingly delicious. We served it with cubed sautéed potatoes, as suggested. Very good side dish. I think it would also be great with Spanish rice, or even mashed potatoes. We will definitely make this again. Great recipe, thank you.

    xxxxxyyyyy

  3. Christine Brusseau

    Made this using Italian sausage and it was excellent! Difficult to obtain Poblano chilies here so I used hot crushed chilies instead. Served over rice cooked in chicken stock. A keeper

  4. Gary

    Definitely planning to make this. What can replace the ham with? Smoked turkey or pastrami perhaps?

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  5. Betty

    Does the recipe make enough sauce to serve over polenta or pasta?

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