Piperade with Chicken Thighs
Piperade is a stew of Sweet peppers and onions with garlic, tomatoes and Espelette pepper. It is the quintessential dish of the Basque Country.
- 1/2 cup Olive oil
- 1 small yellow or Spanish onion
- 1 red bell pepper, cored, seeded and cut lengthwise into 1/4 inch wide strips
- 1 yellow bell pepper, cored, seeded and cut lengthwise into 1/4 inch wide strips
- 1 green bell pepper, cored, seeded and cut lengthwise into 1/4 inch wide strips
- 6 cloves garlic, crushed or thinly sliced
- 1 400ml can of peeled tomatoes, whole or diced
- 1 old-fashioned or field tomato, diced into 1/2 to 3/4 inch cubes
- 2 tsp Kosher salt
- 1 tsp allspice
- 1 tsp Piment d'Espelette (substitute sweet paprika if you must)
- 6 boneless, skinless chicken thighs
YIELD: serves 4 persons
COURSE: Casseroles and One Pots
- Preheat the oven to 250 degrees C (475 degrees F). Place the prepared pepper strips on a dry sheet pan and pop it into the oven for 10 minutes.
- Heat a large saute pan on the stove over medium-high. Add olive oil. Add the onion, garlic. and cook until soft, about 5 minutes. Add the can of peeled tomatoes and the cubes of fresh tomato. Cook stirring together with the onions for another 5 minutes or until the mixture begins to colour. Season to taste with salt and piment d'Espelette.
- Add the roasted peppers. Nestle the chicken thighs in the middle of the vegetables and return to the oven for about 10 minutes or until the middle of the thighs registers 160 degrees F. on an instant-read thermometer. Serve and enjoy.