Chicken thighs with romesco recipe

Recipes

0 Comments
Chicken thighs with romesco recipe

A hearty Spanish dish of chicken topped with romesco sauce and picada – a fresh and vibrant topping used to finish and add texture. Serve with crusty bread to mop up any juices and a cold Estrella Galicia beer.

Ingredients

For the picada
  • 1 shallot, finely chopped
  • 2 tbsp almonds (toasted and finely chopped)
  • 2 tbsp hazelnuts (toasted and finely chopped)
  • 1 tbsp chopped parsley
  • 3 tbsp sherry vinegar (moscatel vinegar is good too)
  • 1 shallot, finely chopped
  • 2 tbsp almonds (toasted and finely chopped)
  • 2 tbsp hazelnuts (toasted and finely chopped)
  • 1 tbsp chopped parsley
  • 3 tbsp sherry vinegar (moscatel vinegar is good too)
  • 1 shallot, finely chopped
  • 2 tbsp almonds (toasted and finely chopped)
  • 2 tbsp hazelnuts (toasted and finely chopped)
  • 1 tbsp chopped parsley
  • 3 tbsp sherry vinegar (moscatel vinegar is good too)
For the chicken and romesco
  • 8 corn-fed chicken thighs
  • 5 tomatoes (halved)
  • 0.5 shallot
  • 1 x quarter red pepper
  • 65 g hazelnuts (toasted)
  • 65 g almonds (toasted)
  • 1 tbsp ñora paste (or pimiento chiricero if you can’t find it)
  • 2 heads of garlic
  • 100 ml extra-virgin olive oil
  • 1 glug of sherry vinegar
  • 1 pinch each of salt and pepper
  • 8 corn-fed chicken thighs
  • 5 tomatoes (halved)
  • 0.5 shallot
  • 1 x quarter red pepper
  • 2.3 oz hazelnuts (toasted)
  • 2.3 oz almonds (toasted)
  • 1 tbsp ñora paste (or pimiento chiricero if you can’t find it)
  • 2 heads of garlic
  • 3.5 fl oz extra-virgin olive oil
  • 1 glug of sherry vinegar
  • 1 pinch each of salt and pepper
  • 8 corn-fed chicken thighs
  • 5 tomatoes (halved)
  • 0.5 shallot
  • 1 x quarter red pepper
  • 2.3 oz hazelnuts (toasted)
  • 2.3 oz almonds (toasted)
  • 1 tbsp ñora paste (or pimiento chiricero if you can’t find it)
  • 2 heads of garlic
  • 0.4 cup extra-virgin olive oil
  • 1 glug of sherry vinegar
  • 1 pinch each of salt and pepper

Details

  • Cuisine: Spanish
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. First make the picada. Mix all of the ingredients and set aside until ready to plate.  
  2. Now make the romesco. Roast the tomatoes at 200°C/400°F/gas mark 6 until they are caramelised (not wet), around 15 minutes, and in a separate tray roast the shallot, pepper and garlic bulbs until very tender, around 40 minutes.
  3. When the tomatoes are done (before the peppers etc) take them out the oven and drizzle over the extra-virgin olive oil, salt and pepper.
  4. Meanwhile, in a large, heavy-based pan, fry the chicken, skin-side down, slowly over a medium-high heat. When the skin is roasted (crisp and golden) flip, and finish cooking the under side. Finish in the oven to keep warm if needs be, but ideally in the pan to keep the skin crispy. 
  5. Once the roasted veg for the romesco are all done, peel the tomatoes, garlic, shallot and pepper.
  6. Add the roasted and peeled romesco ingredients to a hand mixer, except the nuts. When the pepper and tomato mix is blitzed, roughly chop the nuts and add them too. Blitz quickly once more to combine but careful not to overmix.

This recipe is by Nieves Barragán and courtesy of Estrella Galicia.

You might also like:

Basque-style chicken

Spanish chicken and rice

Smoky chicken and black bean stew

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.