Spanish-Spiced Deviled Chicken with Romesco Rice & Preserved Lemon Sauce

Spanish-Spiced Deviled Chicken

with Romesco Rice & Preserved Lemon Sauce

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
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This easy take on deviled chicken (ours gets its sharp, zesty flavor from mustard and spices like paprika and cumin) is served alongside a verdant duo of blistered shishito peppers and tender green beans. A hearty side of rice tossed with our romesco sauce is perfect for soaking up the creamy lemon sauce spooned over the chicken just before serving.

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ingredients
Spanish-Spiced Deviled Chicken with Romesco Rice & Preserved Lemon Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Jasmine Rice
  • 6 oz Shishito Peppers
  • 6 oz Green Beans
  • 4 Tbsps Butter
  • 2 Tbsps Dijon Mustard
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Grated Romano Cheese
  • ¼ cup Romesco Sauce (Contains Almonds)
  • ¼ cup Mayonnaise
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 tsp Preserved Lemon Purée
Prepare & coat the chicken:
1 Prepare & coat the chicken:

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. In a medium pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to one sheet pan; arrange in an even layer. 

Roast the chicken:
2 Roast the chicken:

Drizzle the coated chicken with olive oil. Place on the upper oven rack. Roast 19 to 21 minutes, or until the breadcrumbs are browned and the chicken is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 165°F. 

Cook & finish the rice:
3 Cook & finish the rice:

Meanwhile, in the same pot used to melt the butter, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce. Taste, then season with salt and pepper if desired. 

Prepare & roast the vegetables:
4 Prepare & roast the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted chicken with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy!

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Prepare & coat the chicken:
1 Prepare & coat the chicken:

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. In a medium pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to one sheet pan; arrange in an even layer. 

2 Roast the chicken:

Drizzle the coated chicken with olive oil. Place on the upper oven rack. Roast 19 to 21 minutes, or until the breadcrumbs are browned and the chicken is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 165°F. 

Roast the chicken:
Cook & finish the rice:
3 Cook & finish the rice:

Meanwhile, in the same pot used to melt the butter, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce. Taste, then season with salt and pepper if desired. 

4 Prepare & roast the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted chicken with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy!