Baked Chicken with Piquillo Pepper Almond Cream and Creamy Spinach Lemon Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and place them on a baking tray or baking dish.

2. 2

   2. Mix 1 tablespoon olive oil, 4 g salt, black pepper, sweet paprika, and dried oregano. Rub this mixture over both sides of the chicken breasts.

3. 3

   3. Bake the chicken for 22 to 26 minutes at 220 °C / 425 °F, or until fully cooked and juicy. Let it rest for 5 minutes after baking.

4. 4

   4. While the chicken bakes, heat 1 tablespoon olive oil and the butter in a saucepan over medium heat. Add the yellow onion and 2 minced garlic cloves, and cook for 4 to 5 minutes until softened.

5. 5

   5. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, add 2 g salt, and bring to a gentle boil.

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   6. Lower the heat, cover, and cook the rice for 15 minutes. Stir in the fresh spinach, lemon zest, and 1 tablespoon lemon juice. Cover again and let rest for 5 minutes. Then fluff the rice with a fork.

7. 7

   7. For the sauce, place the piquillo peppers, the 2 whole garlic cloves, and the remaining tablespoon of olive oil in a small skillet. Cook over medium heat for 3 minutes so the garlic softens.

8. 8

   8. Transfer the piquillo peppers and garlic to a blender or tall container. Add the toasted sliced almonds, heavy cream, sherry vinegar, the remaining tablespoon lemon juice, and 2 g salt. Blend until smooth.

9. 9

   9. Return the piquillo pepper cream to the skillet and warm it over low heat for 2 to 3 minutes, stirring, until silky and hot.

10. 10

    10. Serve a bed of creamy spinach lemon rice, place one baked chicken breast on top, and spoon over the piquillo almond cream. Finish with chopped fresh parsley.