Broiled Chicken With Piquillo-Tomato Sauce
Updated Aug. 12, 2024
- Total Time
- 30 minutes
- Rating
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Ingredients
- 8chicken thighs, or an equivalent amount of other parts
- Salt and pepper
- 3cloves garlic
- 3tablespoons extra virgin olive oil
- 3anchovies, or more to taste
- 6ounces piquillo peppers
- 2medium tomatoes, cored and chopped
- Chopped parsley for garnish, optional
Nutritional analysis per serving (4 servings)
977 calories; 75 grams fat; 19 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 15 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 66 grams protein; 1191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
- Step 2
Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
- Step 3
Serve chicken and sauce hot or warm, garnished if you like with parsley.
Private Notes