Chicken and Scallions with Smoky Romesco

Chicken and Scallions with Smoky Romesco
Chicken and Scallions with Smoky Romesco

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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