Romesco Chicken Recipe

About this recipe

Romesco Chicken is a vibrant Spanish-inspired dish featuring juicy, pan-seared chicken thighs in a smoky, nutty, and slightly tangy Romesco sauce made from roasted red peppers, almonds, and garlic. Perfect for a cozy family dinner, this recipe combines bold Mediterranean flavors with comforting textures.

Ingredients

• - Greenfields Black Peppercorns
• 100 G Jumbo Garlic 100g
• - Thomas Ridley Fresh British Chicken Thighs
• - Schwartz Flat Leaf Parsley
• - Ponti Red Wine Vinegar
• - Maldon Flakes Sea Salt
• - Biona Organic Whole Cherry Tomatoes
• - Filippo Berio Garlic Flavoured Olive Oil
• - La Chinata Sweet Smoked Paprika
• 330G Wood Oven Roasted Red Pepper Strips, 330G
• 60G Slivered Almonds, 60G

Instructions

1. 1. Preheat your oven to 200°C (400°F). Season the chicken thighs generously with salt, black pepper, and smoked paprika on both sides.
2. 2. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. 3. In the same skillet, add the chopped garlic and cook for 1 minute until fragrant, then add the roasted red peppers, blanched almonds, and cherry tomatoes. Stir and cook for 3 minutes.
4. 4. Remove the skillet from the heat and transfer the pepper and almond mixture to a food processor. Add the red wine vinegar, smoked paprika, and 2 tablespoons of olive oil. Blend until smooth to create the Romesco sauce.
5. 5. Return the sauce to the skillet and place the seared chicken thighs on top of the sauce. Spoon some sauce over the chicken to coat it.
6. 6. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked (internal temperature of 75°C or 165°F).
7. 7. Remove from the oven and sprinkle freshly chopped parsley over the dish. Serve warm with crusty bread or roasted vegetables for a complete meal.