In a large Dutch oven or heavy pot, heat a drizzle of olive oil over medium heat. Sauté one chopped onion and three minced garlic cloves until fragrant and golden, about 3-4 minutes. Add diced sweet peppers, stirring occasionally, and cook until softened, roughly 5 minutes. Stir in diced tomatoes, prosciutto, and a generous pinch of Piment d’Espelette, letting the flavors meld for 2-3 minutes.

Nestle bone-in chicken pieces into the pot, coating them with the aromatic mixture. Pour in enough water to cover the chicken half, then bring to a gentle simmer. Cover the pot and let it cook for 35-40 minutes, or until the chicken is tender and easily pulls away from the bone. Stir occasionally to prevent sticking, enjoying the heartwarming aroma as it wafts through your kitchen.

About 20-25 minutes before the chicken is done, rinse 1 cup of long grain rice under cold water to remove excess starch. In a separate saucepan, combine the rinsed rice, 2 cups of water, a pinch of salt, and a pinch of saffron threads. Bring it to a boil, then reduce the heat to low, covering the pan. Cook for 15-18 minutes until the rice is fluffy and the water is fully absorbed.

Once both the spicy Basque chicken and saffron rice are ready, taste the chicken stew for seasoning, adjusting as needed. Serve the tantalizing chicken over a generous mound of saffron rice, allowing the colorful stew to cascade beautifully. Garnish with fresh herbs if desired, and revel in the warmth and vibrant flavors of this comforting dish with every bite.