Albuquerque Chicken Recipe

Roast potatoes

Preheat oven to 200°C (400°F). Toss halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast 25–30 minutes, turning once halfway, until golden and tender. Keep warm.

Roast vegetables

On a separate baking sheet, toss zucchini rounds, red bell pepper pieces and red onion wedges with 2 tbs olive oil, 3/4 tsp salt, 1/2 tsp black pepper and 1 tsp dried thyme or rosemary. Roast in the same 200°C (400°F) oven for 18–22 minutes until edges caramelize and vegetables are tender-crisp. If oven space is limited, roast after potatoes or increase time by 3–5 minutes.

Season and sear chicken

Pat chicken breasts dry and season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Heat 1 tbs olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden (internal temp about 74°C/165°F). If breasts are thick, reduce heat to medium and cover, or finish in the oven at 180°C/350°F for 6–8 minutes. Remove chicken to a warm plate and tent with foil; reserve pan juices.

Sauté aromatics

Using the same skillet with reserved pan juices, reduce heat to medium and add 2 tbs unsalted butter and 1 tbs olive oil if needed. Add minced garlic and chopped shallot; sauté 1–2 minutes until fragrant and translucent but not browned.

Cook shrimp

Add the peeled shrimp to the skillet, season lightly with a pinch of salt and 1/4 tsp black pepper. Sauté 1–2 minutes per side until just opaque. Remove shrimp to a bowl and set aside (they will finish cooking in the sauce).

Build the creole butter sauce

Lower heat to medium-low. Add remaining 6 tbs unsalted butter to the pan in pieces, stirring to melt and combine with pan fond. Stir in chopped sun-dried tomatoes and 1 tbs tomato paste; cook 1 minute. Pour in 1 tbs white wine (or chicken stock) and 1 tsp Worcestershire sauce, scraping any browned bits from the pan. Add 1 tsp paprika, 1 tsp cayenne (adjust to taste), 1 tsp dried oregano and the lemon juice; stir to combine.

Finish sauce

Pour in 120 ml heavy cream and simmer gently 2–3 minutes until the sauce thickens slightly and is glossy. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley. Return cooked shrimp to the pan and toss in the sauce to heat through (about 30–60 seconds).

Combine chicken and sauce

Nestle the seared chicken breasts back into the skillet with the creole butter sauce (or spoon sauce over chicken if skillet is small). Spoon sauce, shrimp and sun-dried tomatoes over the chicken and heat together 1–2 minutes so flavors meld and chicken is heated through.

Divide roasted potatoes and roasted vegetables evenly among 4 plates. Place a chicken breast on each plate and spoon garlic shrimp and creole butter sauce over the top. Garnish with chopped chives or scallions and serve with a lemon wedge for squeezing.