Smokey Romesco and chicken

Name: Smokey Romesco and chicken
Cuisine: European, Mediterranean, Spanish
Ingredients: 300-400g chicken thighs; 1 tsp each: garlic powder, onion powder, smoked paprika; 1 pack precooked rice; 200g green beans; Romesco Sauce:; 1 large red pepper; 2 banana shallots; 1 garlic bull; 60g roasted hazelnuts; 1-2 tbsp sherry vinegar; 1 tbsp tomato puree; 1 tsp smoked paprika; 1 tbsp olive oil; Wholemeal and wild Rice pouch; Green beans; Basil; Feta

6 steps

Updated at: Thu, 17 Aug 2023 05:31:20 GMT

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Ingredients

2 servings

300gchicken thighs

1 tspgarlic powder

1 packrice

200ggreen beans

1 bulbgarlic

60groasted hazelnuts

1 Tbspsherry vinegar

1 Tbsptomato puree

1 tspsmoked paprika

1 Tbspolive oil

Wholemeal and wild Rice

green beans

basil

feta

Instructions

Step 1

Preheat oven to 200°C. Season chicken with spices, set aside.

Step 2

Cut the red pepper into rough chunks. Slice the banana shallots in half and remove the skin. In a baking dish, place the peppers and shallots face down. Add the whole garlic bulb to the middle of the dish and drizzle with a little olive oil. Nestle the chicken thighs into the dish on top of the peppers and onions. Roast for 20-25 minutes. Roast the hazelnuts for 5-7 minutes until well toasted.

Step 3

Remove the chicken thighs and cover in foil to keep them warm. Make the Romesco sauce in a blender using the roasted peppers, shallots, 3 cloves roasted garlic, sherry vinegar, tomato puree, paprika, olive oil, and seasoning.

Step 4

Pulse a few times until you achieve a rough textural mix,

Step 5

Retaining some of the texture of the hazelnuts.

Step 6

Serve with Romesco and chicken with precooked rice, steamed green beans and garnish with chopped basil