AI-generated photo.
French · Iconic, Basque country · France
Poulet basquaise
Poulet basquaise (poulet basquaise), a Basque country plate from France.
Pai editors’ mark 5 / 5
Plan, list, and collections
Poulet basquaise is cooked in Basque country as its own plate, not as a copy of a restaurant menu. Brown the chicken and simmer it with a heap of pepper, onion, and tomato until the sauce is jammy. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
86
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 46%
- Carbs 17%
- Fat 37%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 31.5 g of protein in the serving.
Suits · Low sodium
About 441 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken thigh182 kcal
- Olive oil40 kcal
- Red bell pepper20 kcal
- Yellow onion14 kcal
- Tomato11 kcal
- Garlic3 kcal
Glycemic load
Estimated glycemic load for this count: 3.7. The bands come from the ingredient table.
Portion
One serving is about 272 kcal. Two portions would be about 544 kcal if you want a fuller plate.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 204 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 272 kcal | 14% |
| Protein | 31.5 g | 63% |
| Carbohydrate | 11.4 g | 4% |
| Fiber | 3.3 g | 12% |
| Total sugars | 6.3 g | 13% |
| Fat | 11.2 g | 14% |
| Saturated fat | 2.4 g | 12% |
| Cholesterol | 141 mg | 47% |
| Sodium | 441 mg | 19% |
| Potassium | 730 mg | 16% |
| Calcium | 36 mg | 3% |
| Iron | 1.9 mg | 11% |
| Magnesium | 55 mg | 13% |
| Zinc | 2.8 mg | 25% |
| Vitamin A | 174 mcg | 19% |
| Vitamin C | 107.7 mg | 120% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E · estimate | 2.4 mg | 16% |
| Vitamin K · estimate | 16 mcg | 13% |
| Thiamin (B1) | 0.2 mg | 18% |
| Riboflavin (B2) | 0.4 mg | 30% |
| Niacin (B3) | 9.5 mg | 59% |
| Vitamin B6 | 1 mg | 59% |
| Folate | 57 mcg | 14% |
| Vitamin B12 | 0.9 mcg | 38% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Chicken thigh4 thighs600 g
Red bell pepper2 peppers300 g
Tomato2 tomatoes250 g
Yellow onion1 onion140 g
Garlic3 cloves8 g
Smoked paprika1 tsp3 g
Olive oil1 tbsp19.78 ml
Bay leaf2 leaves1 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Poulet basquaise. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, red bell pepper, tomato, yellow onion, garlic, smoked paprika, olive oil, bay leaf, kosher salt. Poulet basquaise is cooked in Basque country as its own plate, not as a copy of a restaurant menu. Brown the chicken and simmer it with a heap of pepper, onion, and tomato until the sauce is jammy. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Poulet basquaise is cooked in france. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Poulet basquaise, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Poulet basquaise at a quiet simmer, about 195°F / 90°C. Start checking at 44 minutes. Poulet basquaise is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 44 min
- 🇫🇷 FranceWestern Europeicon-france-poulet-basquaise-step-4
Poulet basquaise, step 5
Step 5 · Poulet basquaise
5Check the center of Poulet basquaise, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇫🇷 FranceWestern Europeicon-france-poulet-basquaise-step-5
Poulet basquaise, step 6
Step 6 · Rest 5 min
6Rest Poulet basquaise for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Poulet basquaise in this shot order and no other: tongs turning one piece; the table set with the garnish in a small bowl; the sauce coating a spoon; a cooling rack and a waiting towel. Slate words for the editor: luster, drift, sable, iron, bronzed, velvety, nacre, flint, umber, ladle.
Rest 5 min
How you know it is done
Poulet basquaise is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Poulet basquaise looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Poulet basquaise turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Poulet basquaise, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Poulet basquaise is one of the plates people ask for by name from Basque country.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Brown the chicken and simmer it with a heap of pepper, onion, and tomato until the sauce is jammy.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.