Basque Chicken with Bell Peppers and Espelette Pepper

Basque Chicken with Bell Peppers and Espelette Pepper : A colorful, fragrant stew from southwest France, where the bell peppers melt into a zesty tomato sauce. Ideal with white rice.

• 4 servings
• Preparation 15 min
• Cooking 40 min
• Total 55 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : basque chicken with bell

• 800 g boneless chicken thighs
• 2 red bell peppers
• 1 green bell pepper
• 2 onions
• 2 cloves of garlic
• 400 g crushed tomatoes
• 20 g olive oil
• 150 ml chicken broth
• 1 tsp Espelette pepper
• 1 tsp salt

Preparation : basque chicken with bell

1. Put the onions, cut into quarters, and the garlic in the bowl and chop. 5 secspeed 5
2. Scrape down the sides, add the oil and saute. 3 min100°Cspeed 1
3. Add the bell peppers cut into strips, the tomatoes, broth, Espelette pepper and salt.
4. Place the chicken pieces in the simmering basket and set it in the bowl, then cook. 30 min100°Cspeed 1reverse
5. Serve the chicken topped with the bell pepper sauce.

Storage: 3 days in the refrigerator, reheats very well.

You can make this dish stress free with simple ingredients. Allow about 55 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.