Spanish Chicken & Romesco Rice with Zucchini & Garlic Mayo

Spanish Chicken & Romesco Rice

with Zucchini & Garlic Mayo

30 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts

    From the Test Kitchen

    In this dish, rice tossed in our romesco sauce serves as a hearty base for Spanish-spiced chicken. You'll serve it up with zucchini dressed in lemon purée and a creamy, zesty garlic mayo.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Spanish Chicken & Romesco Rice with Zucchini & Garlic Mayo
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 1 clove Garlic
    • 2 Scallions
    • 1 Zucchini
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Mayonnaise
    • 1 tsp Preserved Lemon Purée
    • 2 Tbsps Dried Currants
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper.

    Make the romesco rice
    2 Make the romesco rice

    Meanwhile, in a small pot, combine the rice, currants, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the romesco sauce; taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked zucchini, add the lemon purée and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the romesco rice topped with the finished zucchini and sliced chicken. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper.

    2 Make the romesco rice

    Meanwhile, in a small pot, combine the rice, currants, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff with a fork. Stir in the romesco sauce; taste, then season with salt and pepper if desired. Cover to keep warm.

    Make the romesco rice
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked zucchini, add the lemon purée and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the romesco rice topped with the finished zucchini and sliced chicken. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!

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