Piperade is the simple, elegant, and quintessential dish of the small Basque region that sits partially in France and partially in Spain. The signature ingredients are those found readily in this region and consist of onion, garlic, peppers, and tomatoes (and usually a spicy paprika).
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What is Piperade?
As with any regionally popular dish, there are slight variations and controversy over which version is truly authentic. Apparently, there is also controversy over the exact nature of the dish…is it a sauce to be paired with eggs, a side dish, or a supper dish accompanied by poultry, meat, or fish?
This Basque region specialty, or the Midi-Pyrénées Piperade, is a delicious spicy sauce inspired by the Spanish and Basque cuisine. In France, the “Piperade Basque” is widely enjoyed as a stewing ingredient or a tangy garnish for various dishes dishes.
Tip: If you do not like whole chicken breasts on your plate, thinly slice the chicken and arrange it on top of the piperade, then cover with avocados.
This dish was wonderful, easy, and healthy. Spice it up with hot peppers if you like, but don’t forego the smoked paprika and avocados. They truly add a lot of distinctive flavor!
Grow Your Own Tomatoes & Peppers in Containers or Garden
Did you know? You can easily grow tomatoes, peppers, and even onions & garlic in a container (and of course in your garden). As a long-time gardener growing both ways, my post below can inspire you to try it yourself!
If you have never gardened, (or even if you have), growing vegetables in containers on your deck, balcony, or patio can be surprisingly fun, rewarding, and even meditative. You just may get hooked!
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Chicken Piperade (adapted for slow-carb diet)
Equipment
Ingredients
- 2-3 tablespoons olive oil
- 1 large red onion minced or diced
- 2-4 cloves garlic minced
- 2 teaspoons smoked paprika
- ¼ cup water (can substitute wine or chicken broth)
- 2 large red bell peppers chopped
- 2 banana peppers chopped
- 1 jalapeno or preferred hot pepper chopped (optional)
- 3 sprigs fresh thyme
- ¼ to ½ cup water
- 2-3 large tomatoes heirlooms are great if available
- salt & pepper to taste about 1/2 tsp salt and 1/4 tsp pepper
- 2-3 tablespoons olive oil
- 3 chicken breasts boneless and skinless
- 6 slices pepper jack cheese or other pepper cheese like chipotle cheddar slices
- 1 avocado
Instructions
- Heat olive oil in a large cast iron skillet (or dutch oven) until hot. Add onions and sweat in oil (saute over med-low heat until translucent) for 2-4 minutes.2-3 tablespoons olive oil, 1 large red onion
- Add garlic and cook gently for 1 minute (do not scorch). Add paprika and stir into onion mixture to coat (it will be dry). When paprika is thoroughly mixed in add water (or broth) and cook until liquid is evaporated (about 2 minutes).2-4 cloves garlic, 2 teaspoons smoked paprika, 1/4 cup water
- Add the peppers, thyme and water and cover. Cook over medium heat for about 3 minutes to steam vegetables.2 large red bell peppers, 2 banana peppers, 1 jalapeno or preferred hot pepper, 3 sprigs fresh thyme, 1/4 to 1/2 cup water
- Add the tomatoes, salt & pepper and cover. Cook gently until the liquid from the tomatoes has cooked down and you are left with a thick sauce (about 10-15).2-3 large tomatoes, salt & pepper to taste
- Season chicken breasts with salt and pepper and brush with oil. Heat 2-3 Tbsp olive oil until quite hot (almost smoking) in separate pan. Place chicken breasts in hot oil and sear until brown, about 3 minutes. Turn chicken over and turn down heat and cook until done (about 5-8 minutes depending on size of chicken). Chicken meat should be white inside, but don’t overcook or it will be dry.2-3 tablespoons olive oil, 6 slices pepper jack cheese, 3 chicken breasts
- When chicken is cooked through, place the cheese slices on top of the chicken breasts and cover the pan to melt the cheese. Slice the avocado while the cheese is melting.1 avocado
- Spoon the piperade onto a plate, place the chicken breast on top, and cover with the sliced avocados.
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