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Cooking 101
Chicken and rice makes everything nice in this easy one-pan dinner. Our Red Pepper Romesco does a ton of the heavy lifting here so you don’t have to pull out every spice in the cabinet to make a super flavorful meal.
Chef Tip: Searing the chicken thighs first adds tons of extra flavor, and renders some of the chicken fat for toasting the rice, so the grains stay separated and not sticky.
Olive oil
6 chicken thighs
1 onion, chopped
1.5 cups of rice
3 cups of broth
1 pound brussels sprouts, chopped
Salt to taste
Preheat your oven to 425 degrees
Place an oven safe skillet over medium heat, add olive oil to coat the bottom of the pan. Once the oil shimmers, place your chicken, skin side down and let cook for 7 minutes undisturbed
Once chicken skin is golden brown, remove from skillet. Add your onions, and cook for two minutes, then add half a pouch of Romesco. Combine thoroughly with onions
Add the 1.5 cups of rice, let toast for about 2 minutes, stirring occasionally. Add your broth, stir, then add your sprouts
Once everything is well combined, nestle your chicken thighs back in. Bring mixture to a simmer then transfer dish to the oven
Let this bake for 20-25 minutes, add more sauce, enjoy!
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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