Slide Meals

3-day slide meal plan · Protein: whole chicken

Days: 3
Protein: whole chicken
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Explore Basque home cooking with this 3-day plan featuring whole chicken, peppers, garlic, and cider vinegar.

Slide Chain

• Day 1: Basque Roast Chicken with Peppers

• Day 2: Chicken Basquaise

• Day 3: Basque Chicken and Chorizo Paella

• Combined Shopping List

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Day 1: Basque Roast Chicken with Peppers

Ingredients

Main

• 1 large whole chicken

• 2 red bell peppers, sliced

• 1 green bell pepper, sliced

• 1 head garlic, cloves separated

• 2 onions, sliced

• 1/4 cup olive oil

• 1/4 cup cider vinegar

• 2 bay leaves

• Salt and black pepper

Side

• 2 large potatoes, chopped

Directions

1. Preheat oven to 375°F (190°C).

2. Place chicken in a roasting pan. Arrange peppers, garlic, and onions around it.

3. Drizzle olive oil and cider vinegar over everything. Add bay leaves, salt, and pepper.

4. Roast for 1.5 hours, basting occasionally, until chicken is cooked through.

5. Hold back half of the cooked peppers and onions for tomorrow.

6. Serve with roasted potatoes on the side.

Cook’s Notes:

Reserve half of the peppers and onions for Day 2.

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Day 2: Chicken Basquaise

Ingredients

Main

• Leftover chicken, shredded

• Held-back peppers and onions

• 2 tomatoes, chopped

• 1/2 cup white wine

• 1 cup chicken broth

• 1 tablespoon paprika

• Salt and black pepper

Directions

1. In a large pot, combine shredded chicken, reserved peppers and onions, and tomatoes.

2. Add white wine, chicken broth, and paprika. Season with salt and pepper.

3. Simmer for 30 minutes until sauce thickens.

4. Serve hot with crusty bread.

Cook’s Notes:

Utilize the reserved vegetables from Day 1 to enhance flavors.

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Day 3: Basque Chicken and Chorizo Paella

Ingredients

Main

• Leftover chicken pieces

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 onion, chopped

• 2 cups rice

• 1 pinch saffron

• 3 cups chicken broth

• 8 oz chorizo, sliced

• 1 cup peas

• 1/4 cup olive oil

• Salt and black pepper

• Lemon wedges

Directions

1. In a large paella pan, heat olive oil over medium heat. Add onion and cook until soft.

2. Add chorizo and cook until browned. Add bell peppers and cook for 5 minutes.

3. Stir in rice and saffron, coating with oil.

4. Add chicken broth and bring to a boil. Reduce heat and simmer.

5. Add leftover chicken and peas. Cook until rice is tender.

6. Season with salt and pepper. Serve with lemon wedges.

Cook’s Notes:

This dish brings together the flavors of the previous days in a comforting paella.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• whole chicken — 1 large

• red bell peppers — 4

• green bell peppers — 2

• garlic — 2 heads

• olive oil — 1 cup

• cider vinegar — 1/2 cup

• onions — 3

• potatoes — 4 large

• tomatoes — 4

• bay leaves — 3

• white wine — 1 cup

• chicken broth — 4 cups

• paprika — 2 tablespoons

• salt — as needed

• black pepper — as needed

• parsley — 1 bunch

• crusty bread — 1 loaf

• rice — 2 cups

• saffron — 1 pinch

• chorizo — 8 oz

• peas — 1 cup

• lemon — 1

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Final Notes

Enjoy your culinary journey through Basque cuisine with these delicious and connected meals.