Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)
This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell peppers, and eggs, with a pinch of fiery Espelette Pepper. Here’s to an easy and wholesome dish that makes a perfect family meal for those busy weekday dinners. What is Riz Gaxuxa? Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine…
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large onions, peeled
- 2 garlic cloves, peeled
- 1 red bell pepper
- 1 green bell pepper
- 150g Italian Pancetta, diced
- 1 Chorizo sausage (150g-200g), sliced
- 2 chicken breasts (skinless and boneless)
- 2 tbsp (30ml) extra virgin olive oil
- 4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
- 300g long grain white rice
- 1 tsp black pepper
- 1 tsp Espelette Pepper (or substitute – see notes above)
- 2 large eggs, hard-boiled and peeled
- Salt, to taste.
Instructions
- 1
Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.
- 2
Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.
- 3
Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant.
- 4
Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.
- 5
Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost).
- 6
Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.
- 7
Season to taste if needed (salt, pepper), and serve immediately.