Basque Axoa Chicken

This divine recipe is from Basque, on the south west coast of France, near the Spanish border. Because of its location, the Basque region was for centuries part of a ell known spice route which is how the famous Piment d'Espelette arrived there. Since they have continued to produce this amazingly smoky chilli powder that has become a favorite with chefs worldwide. This particular recipe is from the 13th century. When all the good cuts of meat had been eaten and only the less desirable parts remained, they would cook them in this stew with a spicy kick to cover up the taste of the poorer quality meat.

4 Servings

Ingredients:

700gr diced chicken breasts

500gr of multicoloured peppers, sliced lengthwise

2 sliced onions

4 cloves of garlic, roughly chopped

4 tsp Piment d'Espelette

S&P

40cl chicken stock

4 potatoes, cut into large cubes

Instructions:

Heat a drizzle of olive oil in a pot and add the chicken.

Brown for 3 minutes then remove from the pot & set aside.

Add the peppers, onions & garlic & simmer on medium low heat for 10 minutes.

Return chicken to the pot & add the Piment d'Espelettte, chicken stock, S&P.

Cover & simmer on low heat for 10 minutes.

Add potatoes. Cover & simmer 20 minutes or until the potatoes are cook.