Editorial sample recipeSpanishintermediatehalalgluten-freedairy-free

Spanish Braised Chicken Thighs With Romesco Gravy And Seared Potatoes

Name: Spanish Braised Chicken Thighs With Romesco Gravy And Seared Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 pieces bone-in skin-on chicken thighs, approx 700g total; 400 g small yellow potatoes, halved; 2 tbsp olive oil; 1 cup jarred roasted red peppers, drained; 0.25 cup toasted blanched almonds; 4 cloves garlic, peeled; 1 tbsp smoked paprika; 2 tbsp fresh lemon juice; 1 cup halal chicken stock; 1 tsp salt

A comforting skillet dish featuring crispy skin-on chicken thighs and golden potatoes simmered in a velvety sauce of roasted red peppers, garlic, and toasted almonds inspired by Catalonian romesco.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Picada and Emulsified Braising

Creating a thick, fragrant gravy by blending fried aromatics, nuts, and liquids to enrich braised meats and vegetables without heavy creams.

Instructions

Step 1: Season the chicken thighs and potato halves evenly with salt and half of the smoked paprika.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes until crisp and golden brown, then flip for 2 minutes and transfer to a plate.

Step 3: Add the whole garlic cloves to the skillet drippings and cook for 1 minute until lightly golden, taking care not to burn them.

Step 4: Transfer cooked garlic, roasted red peppers, toasted almonds, lemon juice, remaining smoked paprika, and chicken stock into a blender, puree until completely smooth to form the romesco gravy.

Step 5: Pour the romesco gravy back into the skillet over medium heat, scraping up browned bits from the pan bottom, then nestle the seared chicken thighs and potatoes into the sauce.

Step 6: Cover the skillet with a lid, lower heat to medium-low, and simmer gently for 20 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

Cooking tips

Ensure the almonds are thoroughly blended to create a smooth, velvety emulsion for the gravy.
Keep the simmer gentle to prevent the red pepper gravy from scorching on the bottom of the pan.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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