Basque Chicken with Red Potato Noodles
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 3
- 1.25 pound skinless boneless chicken thighs ?salt and pepper, to taste?1 tablespoon extra virgin olive oil ?2 garlic cloves, minced
- 1 small yellow onion Blade A, noodles trimmed?1 small red bell pepper, Blade A, noodles trimmed?1 pound red potatoes, Blade D, noodles trimmed
- ¼ teaspoon paprika?1 14oz can diced tomatoes?1 cup chicken broth, low sodium?¼ teaspoon red pepper flakes?½ teaspoon fresh thyme
- salt and pepper?4oz pimiento-stuffed olives ?to garnish: freshly chopped parsley
Season the chicken with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high. Add in the chicken and cook for about 7 minutes or until lightly browned, turning occasionally to evenly cook. When done, set aside on a plate.
Add in the garlic, onion, bell pepper, potatoes and paprika, cooking 10 minutes or until crisp-tender. Then, add in the tomatoes, broth, red pepper flakes, thyme and season with salt and pepper. Bring to a boil and then nestle back in the chicken pieces, pouring in any juices leftover. Reduce heat to a simmer, let cook for another 10 minutes or until chicken is tender and potato noodles are cooked through.
Stir in the olives and let cook for 1-2 minutes to warm the olives. Garnish with parsley and serve.