No ImageBasque-Style Chicken with Peppers and Olives

Did you make it? Rate it!

  1. Maria

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


  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.


  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?

  5. Betty

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

    • Sheryl Julian

      It’s plenty saucy. I like to stick to foods that might be served in the region in which the dish is made. In this case, try roasted cubes of potatoes.

  6. Kevin

    Do you serve this on it own ?

  7. Twinkle

    This looks and sounds lovely! If you wanted to try something slightly spicier, what chilis would you recommend?

    • Sheryl Julian

      Funny that you’re asking this on the exact day I went to the market to buy the ingredients and decided that I wanted a hotter version. Add 2 jalapenoes and if you taste the dish after cooking and want more heat, add some crushed red peppers and simmer a few minutes longer. It’s easier to add heat than to tone down the finished dish if it’s too hot.