Delia Smith Chicken Basque Recipe

Jump to Recipe

Delia Smith Chicken Basque is a hearty one-pot chicken dinner that brings together tender chicken, brown basmati rice, sweet red peppers, onions, chorizo, olives and a little orange. The rice cooks in the same casserole as the chicken, absorbing the stock, wine, tomato and spicy juices as everything gently cooks together.

The recipe comes from Delia Smith’s Summer Collection. The recipe takes a Spanish-inspired approach to a chicken and rice casserole. Chorizo supplies a smoky, savoury richness, while red peppers and onions bring sweetness.

Tomato purée, paprika and garlic build the base, and the dry white wine and chicken stock provide the liquid in which the brown basmati rice cooks.

With its smoky chorizo, colourful peppers and citrusy finish, this Chicken Basque recipe has plenty of character. It is also a good choice for a family supper or relaxed dinner with friends because most of the work happens before the casserole goes onto the heat.

Why You’ll Love This Chicken Basque Recipe

This is much more than chicken served alongside rice. The ingredients cook together, allowing the rice to take on the flavour of the chicken, chorizo, wine and vegetables.

• It’s a complete one-pot dinner: Chicken, rice and vegetables are cooked together.
• The flavour is layered: Chorizo, paprika, garlic, tomato and olives give the dish plenty of savoury depth.
• Brown basmati rice adds texture: It remains pleasantly substantial rather than becoming soft and creamy.
• The orange adds balance: Its gentle citrus character cuts through the richer ingredients.
• It works well for entertaining: Much of the preparation can be completed before the final cooking stage.
• There is very little to serve alongside it: A crisp salad or simple green vegetable is usually enough.

Ingredients You’ll Need

This version makes 5 servings, with the quantities adjusted proportionately from the original recipe.

• 2.2 kg chicken (77.6 oz), jointed into 10 pieces
• 2–3 large red peppers, deseeded and sliced
• 1 very large or 2–3 medium onions, sliced
• 65 g sun-dried tomatoes in oil (2.3 oz), drained and chopped
• 3 tablespoons extra-virgin olive oil, approximately 40 g (1.4 oz)
• 2–3 large garlic cloves, chopped
• 190 g chorizo sausage (6.7 oz), skinned and cut into slices
• 280 ml brown basmati rice, approximately 190 g (6.7 oz)
• 345 ml chicken stock (11.7 fl oz)
• 210 ml dry white wine (7.1 fl oz)
• 20 g tomato purée (0.7 oz), about 1¼ level tablespoons
• ⅝ teaspoon hot paprika
• 1¼ teaspoons chopped fresh herbs
• 65 g pitted black olives (2.3 oz), halved
• ⅔ large orange, peeled and cut into wedges
• Salt and freshly milled black pepper

Save

Choosing the Chicken

A whole chicken jointed into pieces gives the casserole plenty of flavour and provides a mixture of dark and white meat. If you prefer, ask a butcher to joint the chicken for you.

You can also use a selection of bone-in chicken portions, keeping the total weight close to the quantity above. Try to use pieces of reasonably similar size so they cook at the same rate.

Why Brown Basmati Rice Matters

Brown basmati is not simply being used as a healthier alternative to white rice. Its longer cooking time suits the gentle cooking method of the casserole, and its firmer texture works particularly well with the chicken and vegetables.

Because the rice is cooked directly in the stock and wine, avoid changing the rice variety without adjusting the cooking method and liquid accordingly.

Choosing Chorizo

Use a firm Spanish-style chorizo that can be sliced rather than a loose cooking sausage. As the slices cook, they release their seasoned oil into the casserole, which becomes part of the flavour base for the rice.

How to Make Delia Smith Chicken Basque

1. Prepare and season the ingredients

Season the chicken pieces generously with salt and freshly milled black pepper. Prepare the peppers and onions by slicing them into strips, then chop the garlic and sun-dried tomatoes.

Skin the chorizo and cut it into slices. Have the rice, stock, wine, tomato purée and paprika ready before you begin assembling the casserole.

2. Brown the chicken

Heat about 2 tablespoons of the olive oil in a large flameproof casserole over medium-high heat. Add the chicken in batches rather than crowding the pan.

Brown the pieces on both sides until they have developed a deep golden colour. The chicken does not need to be cooked through at this point. Transfer the browned pieces to a plate while you prepare the remaining ingredients.

3. Cook the peppers, onions, chorizo and tomatoes

Add a little more olive oil to the casserole if necessary. Put in the sliced onions and red peppers and cook for around 5 minutes, stirring occasionally, until they begin to soften and pick up some colour.

Add the garlic, chorizo and sun-dried tomatoes. Continue cooking briefly, allowing the chorizo to release some of its seasoned oil and the garlic to become fragrant without burning.

4. Add the rice and cooking liquid

Stir the brown basmati rice through the mixture so that the grains become coated with the oil and juices in the casserole.

Pour in the chicken stock and dry white wine, then add the tomato purée and hot paprika. Stir gently and bring the liquid to a gentle simmer. Taste and adjust the seasoning if needed.

5. Arrange the chicken and finish the casserole

Return the browned chicken pieces to the pan, arranging them over the rice and vegetables. Scatter the chopped herbs and black olives around the chicken.

Add the orange wedges between the pieces of chicken. They will soften as the casserole cooks and contribute their citrus flavour to the dish.

6. Cover and cook gently

Put the lid firmly on the casserole and reduce the heat to its lowest setting. Cook gently for approximately 50–60 minutes, or until the rice is tender and the chicken is thoroughly cooked.

Alternatively, the covered casserole can be cooked in an oven at 180°C (350°F), Gas Mark 4 for about an hour.

Avoid repeatedly lifting the lid during cooking. The trapped steam is important for the rice, and opening the casserole unnecessarily allows heat and moisture to escape.

Tips for Making Chicken Basque Successfully

Brown the chicken properly

Good browning gives the finished dish a deeper savoury flavour. Give the chicken enough space in the casserole to colour rather than steam.

If your pan is too crowded, work in two or more batches.

Don’t rush the vegetables

The peppers and onions only need to soften and colour slightly. They will continue cooking later, so there is no need to make them completely tender at this stage.

Keep the rice under control

Once the stock and wine have been added, make sure the rice is distributed through the liquid. After the chicken has been arranged on top, resist the temptation to keep stirring.

Keep the lid closed

This is particularly important because the brown basmati rice needs the combination of liquid and trapped steam to cook properly.

If you keep opening the casserole to check progress, you can lose enough moisture to affect the final texture.

Check the rice near the end

Cooking times can vary slightly according to the casserole, hob and heat level. Near the end of the cooking time, check that the rice is tender and that the chicken is cooked through.

If the rice needs a little longer, continue cooking gently rather than increasing the heat sharply.

Recipe Variations and Substitutions

The original ingredient combination is worth keeping intact, but a few practical adaptations are possible.

Use chicken portions

If you do not want to joint a whole chicken, use bone-in thighs, drumsticks or a mixture of suitable chicken pieces. Keep the overall quantity similar and make sure the pieces are fully cooked before serving.

Adjust the herbs

Fresh thyme, oregano or parsley can be used for the fresh-herb element. Choose one rather than adding a large mixture of herbs, as the chorizo and paprika should remain prominent.

Use milder paprika

The recipe uses hot paprika. If you prefer less heat, a milder paprika can be substituted. This will soften the spice level without changing the basic cooking method.

Avoid casual rice substitutions

Changing brown basmati to white rice is not a straightforward one-for-one substitution. White rice cooks more quickly and can require a different amount of liquid.

For the closest result, stick with brown basmati.

What to Serve with Chicken Basque

Because the casserole already contains chicken, rice, peppers and onions, there is no need for several heavy side dishes.

A simple green salad is an excellent choice. The freshness and acidity help balance the richness of the chorizo and olive oil.

You could also serve:

• A lightly dressed tomato salad
• Steamed green beans
• Simple seasonal vegetables
• Crusty bread for the cooking juices
• A fresh mixed-leaf salad

Keep the sides lightly seasoned. The main dish already contains paprika, chorizo, olives and other strong flavours.

If you are planning a larger Spanish-inspired meal, pair it with a few simple vegetable or salad dishes rather than adding another rich main-style side.

Approximate Nutrition Information

The following figures are estimates per serving for the five-serving version and will vary according to the exact chicken portions, chorizo, stock and other ingredients used.

• Calories: approximately 680–750 kcal
• Protein: approximately 50–55 g
• Carbohydrates: approximately 45–50 g
• Fat: approximately 35–40 g
• Fibre: approximately 5 g
• Sugar: approximately 7–9 g
• Salt: approximately 2–3 g

The sodium and salt content can vary significantly between different brands of chorizo, stock and olives, so these figures should be treated as a guide rather than an exact nutritional analysis.

Common Mistakes to Avoid

Crowding the pan when browning the chicken

Too many chicken pieces at once can lower the temperature of the casserole. Instead of browning, the chicken begins to release moisture and steam.

Brown it in batches if necessary.

Burning the garlic

Garlic only needs a short time with the chorizo and vegetables. If it becomes dark brown, it can introduce bitterness.

Keep it moving and add the rice and liquid promptly.

Using too much heat

Once the liquid reaches a gentle simmer, lower the heat. A fierce boil can cause the stock and wine to disappear before the rice has finished cooking.

Stirring after adding the chicken

The chicken should sit on top of the rice while the casserole cooks. Constant stirring can disturb the rice and make the texture less distinct.

Opening the lid repeatedly

It is tempting to check the casserole, particularly because the chicken is sitting above the rice. Try not to. The enclosed steam is part of the cooking process.

Using the wrong type of chorizo

A soft, fresh cooking chorizo behaves differently from a firm, sliceable sausage. For this recipe, a firm chorizo is the better choice.

If you’re building a collection of classic Delia Smith recipes, this Chicken Basque sits nicely alongside dishes such as her Coronation Chicken and Slow Cooker Chicken Casserole.

Can You Make Chicken Basque Ahead?

Yes. This is one of the useful features of the recipe when you are cooking for guests.

The initial preparation can be completed ahead of the final cooking stage. Brown the chicken, cook the vegetables and chorizo, and prepare the rice mixture as appropriate, then cool the prepared food promptly and refrigerate it safely.

When you are ready to cook, continue with the liquid and final assembly according to the recipe.

For the best texture, the final cooking stage is better completed close to serving time. The rice is at its most appealing when freshly cooked, and the chicken is best served while tender and hot.

If you are preparing the dish ahead specifically for entertaining, allow enough time for the casserole to heat thoroughly rather than trying to rush the final cooking.

Save

Storage and Reheating

Leftover Chicken Basque should be cooled promptly and transferred to a suitable covered container before refrigeration.

When reheating, make sure the chicken and rice are heated thoroughly. The rice can absorb additional moisture while refrigerated, so a small splash of stock or water can help loosen it if necessary.

Reheat gently rather than using very high heat. This helps prevent the rice from catching on the bottom while the chicken warms through.

Freezing is possible, although the texture of the rice may become softer after thawing and reheating. If you freeze portions, use airtight freezer-safe containers and thaw them safely before reheating.

Frequently Asked Questions

Can I make this Delia Smith Chicken Basque recipe with chicken thighs?

Yes. Bone-in chicken thighs are a practical alternative to a jointed whole chicken. Keep the total quantity broadly similar and check that the thickest pieces are completely cooked before serving.

Can I use white basmati rice instead of brown rice?

It is better not to substitute it without changing the cooking method. White basmati cooks considerably faster, so the original timings and liquid balance are designed around brown basmati rice.

Why does the recipe use orange?

The orange contributes a gentle citrus note that balances the smoky chorizo, olives and other rich ingredients. It is an important part of the flavour profile rather than simply a decorative addition.

Can I leave out the chorizo?

You can, but it will change the character of the dish. Chorizo provides both seasoning and fat, so removing it means the finished casserole will be less smoky and rich.

If you make this adaptation, season carefully and expect a noticeably different result from the original.

Why is my Chicken Basque rice still hard?

The most common causes are insufficient cooking time, too much heat causing the liquid to evaporate, or repeatedly removing the lid during cooking.

Keep the casserole covered and cook gently until the brown basmati is tender. If necessary, add a little additional liquid and continue cooking.

Can I double the recipe?

You can increase the quantities, but use a casserole large enough to hold everything without overcrowding. A very deep or crowded pot may change how evenly the rice cooks.

For a large gathering, cooking two separate casseroles can sometimes give a more predictable result than trying to double everything in one pan.

How do I know when Chicken Basque is cooked?

The rice should be tender and the chicken should be fully cooked through. The cooking liquid should have been largely absorbed by the rice rather than remaining as a thin broth.

Can I freeze Chicken Basque?

Yes, although the rice may become softer after freezing and thawing. Store it in suitable airtight containers and reheat thoroughly after safe thawing.

Final Thoughts

Delia Smith Chicken Basque is a practical one-pot recipe with enough flavour and texture to make it feel considerably more special than an ordinary chicken and rice casserole.

The combination of browned chicken, chorizo, peppers, brown basmati rice, olives and orange gives every part of the dish a purpose. Once the casserole is assembled, gentle cooking does most of the work.

It is particularly well suited to family dinners, relaxed entertaining and anyone who appreciates a substantial meal that does not require a collection of separate pans. Serve it with a simple fresh salad or vegetables, and let the casserole remain the centre of the meal.