Roberto's Plate Recipe
Make Roberto's Plate Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sides & Garnish
Method
Main Ingredients
- 1
Prep and Season
Pat the chicken thighs dry with paper towels. In a small bowl combine sea salt, black pepper and smoked paprika. Rub the spice mixture evenly over both sides of the chicken thighs.
- 2
Sear Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs, presentation side down, and sear 3–4 minutes without moving until a deep golden crust forms. Flip and sear the other side 2 minutes. Transfer chicken to a plate and set aside.
- 3
Sauté Aromatics & Veg
Reduce heat to medium, add remaining 1 tablespoon olive oil to the skillet. Add minced garlic and sliced onion; sauté 2 minutes until fragrant and starting to soften. Add red bell pepper and continue to cook 3–4 minutes until softened. Stir in chopped tomatoes and dried oregano and cook 2–3 minutes to release juices.
- 4
Deglaze & Simmer
Pour in the white wine (or 1 tablespoon broth) to deglaze the pan, scraping up brown bits with a wooden spoon. Return the seared chicken thighs to the skillet, nestling them into the tomato-vegetable mixture. Add 2–3 tablespoons water if the pan seems dry. Reduce heat to low, cover, and simmer gently 12–15 minutes until chicken reaches 165°F (74°C) and tomatoes have broken down into a saucy consistency.
- 5
Finish
Uncover, squeeze fresh lemon juice over the chicken, and simmer uncovered 1 minute to incorporate. Taste and adjust seasoning with a pinch more salt or pepper if needed. Stir half of the chopped parsley into the sauce; reserve the rest for garnish.
Sides & Garnish
- 6
Cook Rice
Rinse the rice under cold water until the water runs clear. In a medium saucepan bring 2 cups low-sodium chicken broth to a boil with 1 tablespoon butter. Add the rinsed rice, stir once, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork and stir in 1 tablespoon chopped parsley.
- 7
Plate and Garnish
Divide the rice between two plates. Spoon a generous portion of the tomato-pepper sauce alongside or over the rice. Place the cooked chicken thighs on top. Sprinkle remaining chopped parsley over the chicken and vegetables, and serve with lemon wedges on the side for extra brightness.