Chicken Romesco

It may not look it but this is one of those chicken that when you take a bite, you close your eyes and say “Wow”. Seriously good chicken. It has a few steps but the end results are so worth it! Enjoy!

Chicken Romesco
5 garlic cloves
extra virgin olive oil
1/4 cup fresh parsley leaves
1/2 tablespoon fresh thyme leaves
salt & pepper
8-10 chicken thighs, bone-in & skin removed
1 cup almonds
1 slice bread (I used whole wheat), cubed
1 8 oz jar roasted red peppers, drained
1/4 cup red wine vinegar
1 plum tomato, quartered

Heat oven to Broil. Place 3 of the garlic cloves, 1/4 cup extra virgin olive oil, all the parsley & thyme, 1/2 teaspoon salt and fresh ground pepper (to taste) in a food processor.

Process until as smooth as possible. Scoop contents over chicken thighs and allow to marinate 5 minutes. Heat a large skillet on high heat. Add one tablespoon extra virgin olive oil. Add marinated chicken thighs and cook 2 minutes. Reduce heat and cook thighs an additional 4-5 minutes until nice and crispy. Raise heat again to high heat and flip chicken over. Cook 2 minutes on second side, reduce heat and simmer until chicken is cooked through.

While chicken is cooking, place almonds and bread cubes on a cooking sheet and place in oven to toast. Watch them closely so they don’t burn!! Set aside to cool.

Chicken Romesco - Toasted Almonds — Chicken Romesco – Toasted Almonds

In the same food processor (don’t clean it!), add the toasted almonds and bread cubes, roasted red peppers, the remaining 2 cloves garlic, red wine vinegar, plum tomato quarters and 1/4 cup extra virgin olive oil.