Chicken Piperade

Chicken Piperade

The following article will provide information about Chicken Piperade


The Piperade of Chicken from the Basque country is highly aromatic and delicious; this country boasts varied traditions in food. This dish captures the Basque’s love of fresh vegetables and poultry that is beautifully blended in taste and color without any effort.

What Is Piperade?

It originates from the French-Spanish borderlands and is known as Piperade, a famous Basque cuisine type. It is a tastefully prepared sauté of bell peppers, tomatoes, and onions, usually seasoned with paprika or Espelette pepper. Piperade can be consumed independently, used as a base meal, and combined with many others. The essence of Basque cuisine is represented by its vibrant colors and savory tastes, a meal that is loved equally in both nations.

Chicken Piperade Recipe

Serves: 4


  • Four skin-on chicken thighs
  • Three bell peppers (1 red, one green, one yellow), thinly sliced
  • Two medium-sized tomatoes, diced
  • One large onion, thinly sliced
  • Four garlic cloves, minced
  • Three tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (adjust based on heat preference)
  • Two bay leaves
  • One teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
  • 1/4 cup white wine (or chicken broth)
  • 1/2 teaspoon paprika or Espelette pepper (if available)
  • Two tablespoons fresh flat-leaf parsley, finely chopped (for garnish)

Prep Work

  • Clean the chicken thighs under running water and pat them dry with paper towels.
  • Black pepper and salt should be generously sprinkled on both sides of the chicken.
  • Thinly slice the bell peppers and onions, dice the tomatoes, and mince the garlic cloves.

Sautéing the Vegetables

  • Heat 2 tablespoons of olive oil over normal-high heat in a big pan or skillet.
  • Add the onions and garlic. Sauté until the onions become fine, about 2-3 minutes.
  • Add the sliced bell peppers to the pan. Continue sautéing for another 5-7 minutes until the peppers ease.
  • Stir in the diced tomatoes, red pepper flakes, bay leaves, and thyme. Reduce the heat to medium and let the mixture simmer for another 5 minutes, allowing the flavors to meld.

Browning the Chicken

  • Heat the remaining tablespoon of olive oil over medium-high heat in a separate pan or skillet.
  • Place the chicken thighs skin side down first. Allow them to brown without moving them for about 4-5 minutes. Turn the thighs over and brown the other side for 4-5 minutes.
  • The chicken should be taken out of the pan after browning and kept aside.

Combining and Cooking

  • Return the browned chicken, skin side up, to the vegetable mixture pan.
  • Pour in the 1/4 cup of white wine or chicken broth. Stir gently to combine.
  • Put a lid on the pan and lower the temperature. Allow the mixture to simmer for about 30 minutes, ensuring the chicken is fully cooked and the flavors are well combined.
  • About 5 minutes before turning off the heat, season with paprika or Espelette pepper and adjust salt and black pepper as needed.
Serving Suggestions

After cooking, garnish your dish with freshly chopped flat-leaf parsley. This Chicken Piperade can be served with crusty bread or paired with a side like pilau rice, as recommended in this Chicken piperade with pilau rice recipe.


Although this is a traditional chicken recipe, please play around with the ingredients. Try adding other veggies, or if you’re feeling adventurous, try a vegetarian twist with tofu.

Storage and Reheating

Leftovers should be stored in an airtight container and placed in the refrigerator to retain the dish’s flavors and textures when reheating.


Chicken Piperade is more than just a dish; it’s an experience, a journey to the Basque Country’s heart. Each ingredient, from the bell peppers to the olive oil, reveals a story of a land rich in culinary origin. The next time you want a genuine taste from the Basque region, consider this dish. And if you are interested in other European delicacies, check out this San Jacobo Recipe.

Final Thoughts

This dish is easy yet packed with flavors that dance on the palate. It represents how a few good ingredients, treated with care and love, can make magic on a plate. Whether you are a seasoned chef or a kitchen novice, Chicken Piperade is a dish sure to impress. Enjoy the process, relish the flavors, and beyond all.


Q: Which pepper is used in it?

Ans: It’s often seasoned with the unique Espelette pepper.

Q: How is it traditionally served?

Ans: Served as a main, typically with rice, potatoes, or bread.

Q: Can it be made spicy?

Ans: Adjust with more Espelette pepper or chili for added heat.

Q: Is a vegetarian variant possible?

Ans: Yes, replace chicken with tofu, tempeh, or plant-based substitutes.


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