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One Pan Romesco Chicken and Rice

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.

Ingredients

Steps

STEP 1

Preheat your oven to 425 degrees

STEP 2

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

STEP 3

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

STEP 4

Add the 1.5 cups of rice, let toast for about 2 minutes, stirring occasionally. Add your broth, stir, then add your sprouts

STEP 5

Once everything is well combined, nestle your chicken thighs back in. Bring mixture to a simmer then transfer dish to the oven

STEP 6

Let this bake for 20-25 minutes, add more sauce, enjoy!

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
1
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This recipe is also great with our Herby Chemichurri and Zippy Chili Harissa sauce.

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