Romesco Chicken Recipe

Prep and toast almonds

If your almonds are not toasted, heat a small dry skillet over medium heat and toast 1 tablespoon almonds, stirring constantly, until fragrant and lightly golden (about 3 minutes). Remove from heat and cool briefly.

Roast tomato (optional)

If using a raw tomato, roast it under a broiler or in a hot skillet until skin blackens and flesh softens (5–8 minutes). Let cool slightly and roughly chop. If using jarred roasted tomatoes/peppers, skip this step.

Blend romesco

In a blender or food processor combine the roasted red bell peppers (1 cup), roasted/chopped tomato (or 1/2 cup jarred tomatoes), toasted almonds, smoked paprika, minced garlic (2 cloves), sherry vinegar, red pepper flakes, salt and black pepper. Pulse while slowly streaming in 3 tablespoons extra-virgin olive oil until a smooth but slightly textured sauce forms. Taste and adjust salt, vinegar, or oil to reach a balanced, bright flavor. Transfer to a bowl and set aside.

Rinse the rice under cold water until the water runs clear. In a small saucepan bring 1.75 cups water, 0.25 teaspoon salt and 1 teaspoon butter or olive oil to a boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer undisturbed for 15 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork and keep warm.

Prep chicken

Pat the chicken thighs dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. If pieces are thick, halve or pound to an even thickness (about 1/2 inch) for even cooking.

Sear chicken

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add the chicken in a single layer (work in batches if needed). Sear without moving until a golden-brown crust forms, about 4–5 minutes per side for thighs (breasts may take 3–4 minutes per side), until internal temperature reaches 165°F (74°C). Transfer seared chicken to a plate and tent with foil.

Sauté aromatics and peppers

Lower heat to medium, add another teaspoon of oil if pan is dry. Add the thinly sliced onion (1 cup) and sauté until translucent and beginning to brown, 5–7 minutes. Add the thinly sliced red bell pepper (1 cup) and cook until softened, about 4–5 minutes. Stir in the minced garlic (2 cloves) and cook until fragrant, about 30 seconds.

Finish chicken with vegetables

Return the seared chicken to the skillet, nestling pieces among the onions and peppers. Spoon 1/3 to 1/2 cup of the prepared romesco sauce over the chicken (reserve remaining sauce for serving). Reduce heat to low, cover, and let everything cook together 3–5 minutes so flavors meld and chicken finishes to temperature. Taste pan juices and add a pinch of salt or pepper if needed.

Divide the cooked rice among 4 plates (serving suggestion below). Spoon a few tablespoons of romesco sauce on each plate, place the chicken and sautéed peppers/onions on top of the rice, and drizzle additional romesco over the chicken to taste. Sprinkle with thinly sliced scallions and chopped cashews. Serve with lemon wedges on the side for brightness, if desired.