This chicken basque with saffron is my Casa Adora version of Delia Smith's Chicken Basque — comfort food for storm season, one pan, and on the table in under an hour.

It’s raining and grim here in rural Andalucía. Storm Joseph is rolling through — the fourth one in a row — and at this point the only sensible response is comfort food. Again. And this time - Chicken Basque.

For me, that usually means a Spanish‑style chicken and rice dish. I first cooked Delia Smith’s Chicken Basque back in 1993 after spotting it in a newspaper, and it’s been in my rotation ever since. Over the years I’ve nudged it, adapted it, and made it fit the ingredients I usually have here at Casa Adora.

If you buy whole chickens and break them down yourself — something I do every week — this dish is a brilliant way to use thighs and drumsticks. If you want to see how I prep mine, here’s my routine:
How to Joint a Whole Chicken — My Weekly Routine for Multiple Meals

And if you prefer a whole bird on a Sunday, this recipe sits nicely alongside my roast:
Whole Roast Free‑Range Chicken with Stuffing

Or, if you’re more of a crispy‑skin purist, this one is for you:
Crispy‑Skin Chicken Breast — Andalusian Olive Oil Recipe

But today is all about Basque‑ish comfort. Chicken, chorizo, peppers, saffron, olives, and rice all cooked together in one pan. Simple, rustic, warming — exactly what storm days demand.

Delia Smith's Chicken Basque — The Casa Adora Version

Ingredients

• 2 chicken thighs, skin on, bone in
• 2 chicken drumsticks
• 80–100g chorizo, sliced
• 1 onion, sliced
• 1 pepper, sliced
• 1 small garlic clove
• 120–140g integral (brown) rice
• 500ml hot chicken stock
• A good pinch of saffron threads
• 4–6 sun‑dried tomatoes in oil, sliced
• 4–6 peeled orange segments, chopped
• A small handful of olives
• 1 tsp smoked paprika
• 1 tsp dried thyme or oregano
• Salt + black pepper
• 1 tbsp oil from the sun‑dried tomatoes

One‑Pan Chicken and Chorizo Rice

1. Infuse the saffron

Add the saffron threads to the hot chicken stock and let them steep while you prep.

2. Brown the chicken

Heat the sun‑dried tomato oil in a wide pan.
Season the thighs and drumsticks.
Brown well on all sides, then remove to a plate.

3. Build the base

Add the chorizo and let it release its smoky red oil.
Add the onion and pepper; cook until softened and lightly caramelised.
Add the garlic if you’re using it.

4. Add the aromatics

Stir in smoked paprika, dried herbs, sun‑dried tomatoes, chopped orange, and olives.
Warm through for 30 seconds.

5. Add the rice

Stir in the integral rice so it’s coated in the chorizo oil.
Toast for 1 minute.

6. Add saffron stock + chicken

Pour in the saffron‑infused stock.
Bring to a simmer.
Nestle the chicken pieces on top, skin up.
Season with black pepper.

7. Cook gently

Cover with a lid or foil.
Simmer on low for 45 minutes, checking the rice after 35.
Add a splash more stock if needed.
Remove the lid for the final 5–10 minutes to crisp the skin slightly.

8. Rest

Turn off the heat and let it sit for 5 minutes before serving.

Comfort Food Recipe for Rainy Days in Rural Andalucía

Next‑Day Reheating Guide

(Because leftovers are half the point.)

Best: in a pan

• Add leftovers with 2–4 tbsp water or stock.
• Cover and warm on low for 8–10 minutes.
• Stir once.
• Uncover for the final minute.

Microwave

• Add a splash of water.
• Cover loosely.
• Heat on medium for 2 minutes, stir, then 1–2 minutes more.
• Rest for 1 minute.

To re‑crisp chicken skin

• Grill for 3–4 minutes.

Optional finishing touches for Chicken Basque

• Extra olives
• A squeeze of orange juice
• A dusting of smoked paprika
• Fresh parsley if you have it

If you like this chicken basque with saffron, the original Delia-inspired version — Andaluz Chicken Cooked in Lancashire — is cut from the same cloth.

This chicken basque with saffron is part of the Chicken Hub — the complete collection of chicken recipes from The Flexible Chef.

Wonky photos, proper food, genuine adventures — The Flexible Chef