Chicken Thighs with Spicy Basque “Piperade”

Serves Four

Adapted from Pintxos, by Gerald Hirigoyen and Lisa Weiss


  • 4 Grow and Behold Chicken Thighs (~2lbs)
  • 2 tablespoons oil or schmaltz
  • 2 tablespoons dark brown sugar
  • 1/4 cup sherry vinegar
  • 1 heaping cup of Piperade–recipe below
  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne pepper (or more, depending on spice preferences)
  • Salt and pepper to taste
  • Chopped parsley (optional)


  • Heat the oil or fat in a pan, and once hot, brown the chicken thighs–around 3-4 minutes/side. Transfer the chicken to a plate, and discard most of the remaining oil.
  • In a separate bowl, whisk the sugar and vinegar together, then add the mixture to the hot pan. Cook for around once minute, until the mixture has thickened and reduced slightly.
  • Stir in the piperade and paprika. Decrease the heat to low, and add the chicken thighs. Cover the pan and let simmer for another 15-20 minutes, or until the thighs have cooked through.
  • Serve over rice or quinoa (for Pesach), and save any additional piperade–it tastes great over eggs or potatoes!


  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 red bell pepper, minced
  • 1 green pepper, minced
  • 6 garlic cloves, minced
  • 1 14.5oz can of diced tomatoes, or four fresh tomatoes, diced
  • Salt, to taste
  • Hot paprika, to taste (start with 1/4tsp, and add more, depending on how spicy you’d like the chicken to be)

Heat the oil in a large pan, over a medium heat, until hot. Add the onions, and once they become translucent, add the peppers and garlic. Then, once the vegetables are all soft, add the tomatoes and cook for around ten minutes. Add salt and hot paprika to taste. The piperade will last around five days in the fridge, and can be made ahead.


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