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Spanish Chicken & Romesco Rice
with Zucchini & Garlic Mayo
30 MIN
+$0.95/serving
2 Servings
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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NutritionPER SERVING
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Calories850 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Long Grain White Rice
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1 clove Garlic
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2 Scallions
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1 Zucchini
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Mayonnaise
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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1 tsp Preserved Lemon Purée
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2 Tbsps Dried Currants
time-saving
tips & techniques
step-by-step
instructions
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.
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 fish
Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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. Serve the romesco rice topped with the finished zucchini and cooked fish. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!
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.
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 fish
Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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. Serve the romesco rice topped with the finished zucchini and cooked fish. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!
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