My daughter was fortunate enough to do a study abroad program in Spain, and her parents were fortunate enough to visit her and eat the wonderful dishes of the Basque region.  This Basque chicken and chorizo dish brought me back to that trip and if you don’t include the rice or potatoes that often accompanied it in Spain, it is compliant with the Slow Carb Diet.  I used canned tomatoes, canned roasted peppers and bottled artichokes because it is still too early in Minnesota for fresh vegetables, and also because I am time-starved (like most of us).  It didn’t seem to take away from the deliciousness of this dish.

Basque Chicken and Chorizo Skillet Saute
Basque Chicken and Chorizo Skillet Saute

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Basque Chicken and Chorizo Skillet Dinner

Basque Chicken and Chorizo Skillet Saute
0 from 0 votes
Servings 4 people
Calories 572
Author dorothy stainbrook

Ingredients

  • 6 oz chorizo sausage sliced into 1/4 inch thick rounds
  • 2 tbsp grapeseed oil or olive oil
  • 3 large chicken breasts cut into bite-sized pieces (about 1 inch)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz roasted red peppers can be from a jar
  • 1 large onion sliced thinly or diced
  • 6 cloves garlic minced
  • 14.5 ounces diced tomatoes
  • 14 oz black olives from a can, drained and chopped
  • 3/4 cup dry sherry
  • 2 tsp smoked paprika
  • 3/4 tsp crushed red pepper
  • 9 ounces artichoke hearts

Instructions
 

  • Over medium-high heat, heat up a large skillet with deep sides. Add the
    chorizo to the skillet and lightly brown them for 3-5 minutes, rendering the
    fat. Transfer chorizo to a plate, leaving the fat in the skillet.
  • Keeping the skillet at medium-high, add the grapeseed oil and the chicken pieces to the skillet and cook, stirring or turning occasionally until just softened (about 5 minutes). Remove the chicken pieces to the plate with the chorizo.
  • Add the roasted peppers and sliced onions and cook until onions are translucent (about 3-5 minutes). Add the garlic, tomatoes, olives, dry sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
  • Return the chicken and chorizo to the skillet, cover, and turn the heat down to low. Simmer, covered, for 20-25 minutes.
  • Add the quartered artichoke hearts, raise the heat to medium and cook uncovered until the sauce is slightly thickened (5-10 minutes).
  • If not on the SCD, serve with crusty French bread.

Nutrition

Calories: 572kcalCarbohydrates: 26.8gProtein: 39.4gFat: 32.6gSugar: 8.3g
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3 Comments

  1. Shelly Mendoza on July 13, 2020 at 8:46 pm

    This dish was very good. However was way too spicy hot. My husband who loves basque food couldn’t even eat that much of it. I cut the red pepper flakes by half also. Is there something I can next time to lower the heat of this dish without sacrificing the flavor?

    • dorothy stainbrook on July 14, 2020 at 7:34 am

      Hi Shelly, and thank you for the comment. This dish has a lot of robust flavor to it and it does not suffer at all by removing all of the red pepper flakes. Most of the heat/spiciness is coming from the red pepper flakes, with a small amount from the smoked paprika. Leaving in the smoked paprika, or maybe adding a little bit more smoked paprika and removing the red pepper flakes should give you a dish that doesn’t sacrifice flavor but removes the heat. Just know that smoked paprika varies quite a bit from source to source. Most of it is mildly spicy, but you may run across some that is quite spicy. Give it a little taste before using. The red pepper flakes don’t vary that much in heat….they are fairly standaridized.

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