Poulet Basquaise

This is a one-pan, family-friendly way to turn familiar chicken-and-rice ingredients into something new. Most of the work is simple chopping followed by an unattended braise, which fits a lower-energy day, and the adult portion can be sharpened with extra chile at the table while the child's stays mild.

• Piment d'Espelette: A gently hot, fruity Basque chile powder. Look at Whole Foods; substitute 1 teaspoon sweet paprika plus a small pinch of cayenne.
• Basque cider (sagardoa): Traditionally dry, tart, and less sweet than many American hard ciders. Whole Foods is the likeliest listed store; use the driest hard cider available if Basque cider is absent.
• Jarred roasted red pepper: Optional but useful for deeper pepper flavor. Walmart, Safeway, and Whole Foods carry it; another fresh red bell pepper works.

1. Pat the chicken dry. Season it with 3/4 teaspoon salt, black pepper, 1 teaspoon paprika, and only a tiny pinch of chile.
2. Thinly slice the red onion and both bell peppers. Mince the garlic.
3. Drain the diced tomatoes well enough that the sauce will not begin watery; reserve the liquid in case the pan needs loosening.
4. Rinse the rice until the water is mostly clear. Cut two lemon twists for the drinks, then cut the remaining lemon into wedges.
5. For a child-sensitive serving, reserve some sliced sweet pepper and plan to remove one chicken portion before adding extra chile at the end.

1. Heat the olive oil in a deep skillet over medium-high heat. Brown the chicken for 4 minutes on the first side and 3 minutes on the second. Transfer it to a plate; it will finish cooking later.
2. Lower the heat to medium. Add the onion and bell peppers with a pinch of salt. Cook for 8–10 minutes, stirring, until softened and lightly browned.
3. Add the garlic, tomato paste, remaining 1/2 teaspoon paprika, thyme, and another tiny pinch of chile. Stir for 45 seconds.
4. Add the diced tomatoes and 1/2 cup chicken broth. Scrape up the browned bits. Return the chicken and its juices to the pan.
5. Cover and simmer gently for 20–25 minutes, turning the chicken once, until it reaches 165°F in the thickest piece and the sauce has thickened. Add a splash of reserved tomato liquid only if the pan becomes dry.
6. Meanwhile, combine the rice, remaining 1/2 cup broth, 1/2 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Rest off heat for 5 minutes, then fluff.
7. Taste the chicken sauce. Add salt, pepper, and lemon juice as needed. Remove the child's portion before stirring additional piment d'Espelette or cayenne into the adult portion.

Spoon rice into shallow bowls, add chicken, and ladle the pepper-tomato sauce over it. Finish with parsley and a lemon wedge. Serve the child's portion with extra plain rice and sweet pepper, keeping hot chile at the table. A simple cucumber salad works well alongside. Cool leftovers promptly and refrigerate for up to 3 days; reheat the chicken and sauce gently with a spoonful of water.