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Photo of Basque-style chicken by WW

Basque-style chicken

Total Time
1 hr
25 min
35 min
It’s a little bit French and a little bit Spanish but this simple rustic-style stew is always delicious.


Olive oil

1 tbs

Chicken thigh, skinless, raw

650 g, halved lengthways, trimmed

Red onion

1 medium, sliced thinly

Red capsicum

1 medium, cut into 2cm pieces

Green capsicum

1 medium, cut into 2cm pieces


2 clove(s), crushed

Ground paprika

2 tsp

Canned diced tomatoes

400 g

Chicken stock

½ cup(s), (125ml)

97% fat-free deli sliced ham

50 g, chopped

Pimento-stuffed green olives, drained

12 individual

Fresh flat-leaf parsley

2 tbs, coarsely chopped


  1. Heat oil in a deep non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2–3 minutes each side or until browned. Transfer to a plate.
  2. Add onion and capsicums to same pan over medium heat. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock and ham and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until chicken is cooked through.
  3. Add olives and stir to combine. Season with salt and pepper. Serve sprinkled with parsley.


SERVING SUGGESTION: Steamed green beans, plus steamed long-grain white rice.TIP: This dish can be made up to a day ahead. Store, covered, in the fridge. Reheat, covered, in a large saucepan or deep frying pan until hot.