| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 red bell peppers (or 1 red and 1 yellow)
- 1/2 cup Marcona almonds or blanched raw almonds
- 1/2 cup chicken stock
- 1/2 cup fresh flat-leaf parsley leaves
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 2 large cloves garlic, crushed
- 1 Fresno chile pepper
- 1/2 red onion, coarsely chopped
- 1 large heirloom tomato
- 2 tablespoons EVOO
- 8 bone-in chicken thighs
- 1 teaspoon smoked sweet paprika
- Salt and freshly ground pepper
- 1/2 cup dry sherry
Instructions
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1115 |
| Total Fat | 81 g |
| Saturated Fat | 19 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 71 g |
| Cholesterol | 379 mg |
| Sodium | 1484 mg |
Reviews
I have made this recipe several times over the last 15 or so years and it’s never disappointed. So flavorful and relatively easy to make. I make for an easy but jazzed up weeknight dinner or for company. Have served with mashed potatoes, rice or couscous. One of my favorites; its why I keep coming back.
Delicious! I blended my ROMESCO (not romancesco) in a Cuisinart so that it stayed a little chunky.
I forgot the Fresno Chile. Could’ve definitely helped. But it was still delicious.
Served it with bulgur (with some parsley and extra Virgin olive oil).
Shame that Rachel Ray doesn’t know her romesco from her romanesco
Sauce is good but Is the broccoli missing, or should her recipe be a chicken with a “romesco” sauce?
Absolutely delicious!! This is my go-to recipe now.
Had to adjust cooking time because the chicken didn’t brown in 3-4 minutes (each side and had to simmer for about 25 minutes before chicken was cooked. Sauce was tasty with a bit of a kick but I’d also suggest serving over rice or polenta.
great recipe! very tasty and simple
I made this last night for supper. Wow, was it delicious!! I had to make some minor adjustments because I live in rural Arkansas where some ingredients are not available, but it was still delicious! The sauce was so good, I could not throw out what was left after the chicken was eaten. My daughter-in-law took it home with her and ate it over biscuits. I will definitely be making this dish again and again. Thanks again, Rachael!!
I made this recipe exactly as described and it was really delicious. My only comment would be to not trust the cooking time as 10-12 minutes. I used a meat thermometer and even with the time spent to brown the chicken, the thighs took closer to 20 minutes on simmer. This recipe will be part of my “go to” recipes. It’s beautiful to look at too.