Chicken in Catalan Romanesco sauce – a detailed recipe cooking. 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs with bones
- 2 red bell peppers (or 1 red and 1 yellow)
- 1/2 tbsp. blanched raw almonds
- 1/2 tbsp. chicken broth
- 1/2 tbsp. fresh parsley leaves
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 2 crushed large cloves of garlic
- 1 chilli fresno
- 1/2 coarsely chopped red onion
- 1 large non-hybrid tomato
- 2 tbsp. l extra virgin olive oil
- 1 tsp smoked sweet paprika
- Salt and ground black pepper
- 1/2 tbsp. dry sherry
Recipes with similar ingredients: chicken thighs, bell peppers, lemon juice, orange zest, chili pepper, red onion, garlic, tomatoes, sherry, almonds, paprika, parsley
Recipe preparation:
- Burn the bell pepper under the broiler or on a gas burner, periodically turning over. Put pepper in a bowl, cover cling film and let spine. Remove the charred skin and remove seeds.
- At this time, fry the almonds in a pan or in the oven until golden color and let it cool. Put the baked Bulgarian pepper in a food processor along with almonds, chicken stock, parsley, juice and zest of orange and lemon, garlic, chili and red onions. Grate the tomato with large holes. Remove the peel and add the tomato flesh to the food processor. Puree until smooth.
- At this time, heat in a large frying pan on a moderately strong fire olive oil. Sprinkle chicken with paprika, salt and pepper and brown for 3-4 minutes. from each side. Add to pan sherry and a wooden spoon scrape off all the sticky pieces from the bottom pans. Add baked pepper sauce, reduce heat and simmer, loosely lid, until chicken is cooked, 10-12 minutes. Put the chicken on plates and pour the sauce on top.
