Oven-Baked Chicken with Smoky Piquillo Pepper Sauce, Creamy Leek and Spinach Rice, and Toasted Almonds

Name: Oven-Baked Chicken with Smoky Piquillo Pepper Sauce, Creamy Leek and Spinach Rice, and Toasted Almonds
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 8 pieces (about 2.6 lb) bone-in skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp smoked paprika; 3 cloves garlic; 3 tbsp olive oil; 1 1/2 cups leek; 1 cup short-grain rice; 1/3 cup dry white wine; 3 cups chicken broth; 3 cups fresh spinach; 6.3 oz piquillo peppers; 3/4 cup onion; 1/2 tsp dried thyme; 1/2 cup heavy cream; 1/3 cup sliced almonds; 2 tbsp fresh parsley; 1 tbsp lemon juice

An original baked chicken recipe with golden, juicy chicken thighs, served with a silky smoky piquillo pepper sauce, creamy leek and spinach rice, and a crunchy finish of toasted almonds and parsley.

20 minPrep

40 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 8 pieces (approx. 1.2 kg) bone-in skin-on chicken thighs (secados with papel of cocina)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g smoked paprika (for the chicken)
3 cloves garlic (2 chopped for the arroz and 1 for the sauce)
45 ml olive oil (divided)
180 g leek (solo the parte blanca and verde clara, sliced finas)
220 g short-grain rice (without cocer)
80 ml dry white wine (for desglasar)
700 ml chicken broth (hot)
90 g fresh spinach (troceada groseramente)
180 g piquillo peppers (escurridos)
100 g onion (chopped)
1 g dried thyme (for the sauce)
120 ml heavy cream (for the sauce)
35 g sliced almonds (tostadas)
10 g fresh parsley (chopped)
15 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

640 kcal

Calories

41 g

Protein

29 g

Carbs

40 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Season the chicken thighs with 5 g salt, black pepper, and smoked paprika.
2
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or a regular skillet over medium-high heat. Sear the chicken skin-side down for 4 to 5 minutes until deeply golden. Turn and cook 1 minute more. Remove and set aside.
3
3. If your skillet is not oven-safe, transfer the chicken to a baking dish. Bake at 220 °C / 425 °F for 22 to 25 minutes, until fully cooked and juicy.
4
4. While the chicken bakes, make the rice. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook the leek with 2 minced garlic cloves for 4 minutes, stirring, until softened without much color.
5
5. Add the rice and stir for 1 minute to lightly toast it. Pour in the white wine and cook for 1 minute until slightly reduced. Add the hot chicken broth and 2 g salt. Bring to a gentle boil, lower the heat, cover, and cook for 16 to 18 minutes.
6
6. Uncover the rice, add the fresh spinach, and stir until wilted from the residual heat. Cover again and let sit for 2 more minutes.
7
7. For the sauce, heat the remaining tablespoon of olive oil in a small saucepan over medium heat. Cook the onion with the remaining garlic clove for 4 minutes. Add the piquillo peppers, dried thyme, and 1 tablespoon water; cook for 3 minutes.
8
8. Transfer the pepper mixture to a blender, or use an immersion blender, and blend with the heavy cream, lemon juice, and 1 g salt until smooth. Return to the saucepan and warm gently for 1 to 2 minutes without boiling hard.
9
9. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Mix with the chopped fresh parsley.
10
10. Serve a base of creamy leek and spinach rice, place 2 chicken thighs on top of each portion, and spoon over the smoky piquillo pepper sauce. Finish with the toasted almonds and parsley.

Chef tips

Pat the chicken skin very dry before searing for a crispier finish. For a deeper sauce flavor, add an extra pinch of smoked paprika when blending.

Substitutions

You can replace the almonds with sunflower seeds if you need to avoid tree nuts. The cream can be swapped for an unsweetened plant-based alternative for a dairy-free version, and the white wine can be replaced with the same amount of extra chicken broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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