Chicken Thighs with Romesco and Cauliflower Rice
I'm a big fan of romesco. This is a simplified version that you can put together in less than 5 minutes. Cook it down with some chicken thighs and serve over cauliflower rice.
What you will need
2 Tbsp Butter
1 lb Riced Cauliflower
1 cup Whole Almonds
12 oz. Roasted Red Peppers
1 Tbsp Sherry Vinegar
1 lb Boneless Skinless Chicken Thighs
Black Pepper(Nutritional facts 196 calories, 13.83 g fat, 10.65 g carbohydrates, 8.97 g protein, 29 mg cholesterol, 646 mg sodium)
How to cook
Melt butter in a saucepan over medium/low heat.
Add the riced cauliflower.
Stir the cauliflower to coat in butter, then cover the pot. Cook for about 5 minutes with the lid on.
After 5 minutes, the cauliflower should be cooked through and ready to eat. Give it a stir and add a little salt and pepper as desired.
Place the almonds in a small food processor and chop to a fine meal.
Strain the roasted peppers and add them to the food processor. Discard the packing liquid and pulse to a puree. Roasting your own bell peppers is a big advantage in flavor here. To give it a try, roast at 400°F for 25 minutes, then cover and rest for easy peeling.
Add the sherry vinegar.
Add a little salt and pepper. Mix well, taste and adjust seasoning as necessary.
Season the chicken thighs with salt and pepper.
Heat some oil in a nonstick pan over high heat.
Brown each chicken thigh on both sides. Depending on the size of your chicken thighs, they should be mostly Cooked through at this point. Chicken should be cooked to an internal temperature above 165°F.
Stir a few heaping spoonfuls of romesco in with the chicken and simmer for 5-10 minutes.
Serve chicken thighs over cauliflower rice.