Spanish · intermediate
Spanish Braised Chicken Thighs With Romesco Gravy And Seared Potatoes
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 TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the chicken thighs and potato halves evenly with salt and half of the smoked paprika.
- 02
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.
- 03
Add the whole garlic cloves to the skillet drippings and cook for 1 minute until lightly golden, taking care not to burn them.
- 04
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.
- 05
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.
- 06
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).
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.