Chicken Basquaise with Carbonell Spanish Olive Oil (Frugal Food Thursday)

Thanks to Carbonell for providing the olive oil for this recipe!

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Earlier this week, I made one of my regular dinners, Chicken Basquaise.  But I put a special spin on it - I used Carbonell Spanish Olive Oil!

Much like Spanish wine, Spanish olive oil offers a distinctively different flavor that liberates meat, fish and vegetable dishes from the confines of traditional, expected taste. Carbonell olive oil, since 1866, is only produced and bottled in Spain. Its quality and tradition have made it one of the preferred brands all over the world.  Carbonell Extra Virgin olive oil has an intense flavor that is delicious in salads or as a base for dips, dressings and as a seasoning in many dishes.

The olive oil gave a really authentic and special taste to my ordinary dish!

Here's how I made it:

First, I sauteed onions, celery, and peppers in the Carbonell olive oil:

I removed the vegetables and placed them in a bowl.  I added more olive oil and sauteed the chicken in the same pan.

Once the chicken was fully cooked, I put the vegetables back in the pan and added a can of crushed tomatoes.  I then added some hot sauce and oregano.  I covered the pan and simmered the dish for about ten minutes.

I stirred in some more olive oil for extra flavor, and then I served the Chicken Basquaise over arborio rice, as shown at the top of this post.

The Carbonell olive oil made this ordinary weekday dish very special!  What dishes that you make would be even better with Carbonell olive oil?

Here's my recipe:


CHICKEN BASQUAISE

6 tbsp olive oil, divided
2 onions, diced
4 celery ribs, thinly sliced
10 mini sweet peppers, chopped
3 garlic cloves, minced
2 large boneless, skinless chicken breasts, cut into 1" cubes
1 14.5-oz can diced tomatoes in tomato juice
1 tsp. hot pepper sauce
1 tsp. oregano
1/2 tsp. freshly ground black pepper

In a large saute pan over medium heat, saute diced onions in olive oil until softened. Add celery and peppers and saute for 3 more minutes or until very soft. Add garlic and saute for 1 more minute - do not allow garlic to brown. Remove vegetables from pot into a medium bowl.

Add another 2 tbsp olive oil to the pan. Saute chicken for 4-5 minutes, or until fully cooked through.

Add vegetables back to the pan and mix with chicken. Add canned tomatoes, hot sauce, oregano, and pepper and turn the heat to high. When sauce begins to boil, turn heat down to low, cover, and simmer for 10 minutes.

Uncover, then stir in the last 2 tbsp of olive oil.  Serve over arborio rice.

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