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Basque Chicken Pipérade

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Basque Chicken Pipérade, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Basque Chicken Pipérade. Basque Chicken Pipérade, the Basque Country plate. Simmer the peppers and tomato into a soft sauce, cook the chicken through, and set the eggs in the sauce. Here is the whole thing, one move at a time.

    On screen. Basque Chicken Pipérade

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Basque Chicken Pipérade, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Basque Chicken Pipérade. Basque Chicken Pipérade, the Basque Country plate. Simmer the peppers and tomato into a soft sauce, cook the chicken through, and set the eggs in the sauce.

    On screen. Basque Chicken Pipérade

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out chicken thigh, red bell pepper, tomato, yellow onion, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.

    On screen. Heavy pot · Scale · Wooden spoon

  5. Scene 5 · step · 7s

    Step 1

    Shot. Basque Chicken Pipérade, step 1. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.

    Voiceover. Set a scale on the counter for Basque Chicken Pipérade. Heat the cooking vessel to a quiet simmer, about 195°F / 90°C and leave it 5 minutes so the surface is actually hot. Weigh chicken thigh, red bell pepper, tomato, yellow onion, garlic.

    On screen. Set a scale on the counter for… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. Basque Chicken Pipérade, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Simmer the peppers and tomato into a soft sauce, cook the chicken through, and set the eggs in the sauce. Add kale with the aromatics.

    On screen. Simmer the peppers and tomato into a soft…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Basque Chicken Pipérade, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the chicken thigh.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. Basque Chicken Pipérade, step 4. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 28 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook Basque Chicken Pipérade at a quiet simmer, about 195°F / 90°C. Start checking at 28 minutes. Basque Chicken Pipérade is done when the chicken thigh yields to a fork and the liquid stays at a quiet simmer, not a hard boil.

    On screen. Add the remaining weighed… · Simmer 28 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. Basque Chicken Pipérade, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of Basque Chicken Pipérade, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of Basque Chicken…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Basque Chicken Pipérade, step 6. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.

    Voiceover. Rest Basque Chicken Pipérade for 5 minutes, taste the salt, and serve it the way it is eaten in Basque Country.

    On screen. Rest Basque Chicken Pipérade for 5… · Rest 5 min

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Basque Chicken Pipérade is done when the chicken thigh yields to a fork and the liquid stays at a quiet simmer, not a hard boil.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Basque Chicken Pipérade looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. Basque Chicken Pipérade came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Basque Chicken Pipérade, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 239 calories, with 25.9 grams of protein. Pai marks it Healthy.

    On screen. 239 kcal · 25.9 g protein · Healthy

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Basque Chicken Pipérade

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Basque Chicken Pipérade from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.