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Chicken and Scallions with Smoky Romesco

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Ingredients

  • 2 ancho chiles, stemmed and seeded
  • 1 inch thick slice white bread, crusts discarded and torn into small pieces
  • 1/2 cup blanched almonds
  • 1 large spanish onion, finely chopped
  • 4 garlic cloves, grated or chopped
  • 1 Tbsp. sweet smoked paprika
  • Salt
  • Pepper
  • 4 Tbsp. sherry vinegar or dry vinegar
  • 2 large roasted red peppers, chopped4 pieces skinless, boneless chicken breasts
  • 1 1/2 pounds (3 bunches) scallions
  • EVOO
  • handful of parsley, chopped
  • 1 lemon, juiced
  • Crusty bread

Details

Preparation

Step 1

Place the anchos in a small saucepan and cover with water. Bring to boil, then lower the heat and reconstitute until soft, 5 minutes. Remove the anchoes from the water (reserve the water) and pat dry then coarsely chop.

In a large skillet, heat EVOO (8 turns of the pan) over medium heat. Add the bread and almonds and toast, 5 minutes. Remove from the pan with a slotted spoon. Add the onion to the pan, increase the heat a bit and cook for a few minutes to soften. Add the garlic and paprika; season with salt and pepper. Cook for a couple minutes more, stirring constantly. Stir in the vinegar. Transfer the contents of the pan, toasted bread and almonds, the chopped anchos and roasted peppers to a food processor. Mix until smooth, adding a splash of reserved ancho liquid if necessary.

Spray chicken and scallions with cooking spray and season with salt and pepper. Arrange the chicken and scallions on a hot grill pan and cook, about 5 minutes for scallions and 10-12 minutes for chicken. Dress the chicken with parsley and lemon juice and serve with scallions, crusty bread adn romesco.

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