Broiled Chicken With Piquillo-Tomato Sauce
Updated August 11, 2024
- Total Time
- 30 minutes
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Ingredients
8 chicken thighs, or an equivalent amount of other parts
Salt and pepper
3 cloves garlic
3 tablespoons extra virgin olive oil
3 anchovies, or more to taste
6 ounces piquillo peppers
2 medium tomatoes, cored and chopped
Chopped parsley for garnish, optional
Nutritional analysis per serving (4 servings)
7 grams carbs; 383 milligrams cholesterol; 981 calories; 34 grams monosaturated fat; 15 grams polyunsaturated fat; 19 grams saturated fat; 75 grams fat; 2 grams fiber; 1201 milligrams sodium; 67 grams protein; 3 grams sugar
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