Crispy Chicken With Piquillo Pepper Sauce Recipe

Name: Crispy Chicken With Piquillo Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 peeled garlic cloves, divided; 1 to 1 1/4 cups virgin olive oil, divided; 1 (10-ounce) jar sliced piquillo peppers or roasted bell peppers, drained; 1 teaspoon honey; 1 teaspoon smoked paprika, divided; 1/4 cup sherry vinegar; 1/4 cup orange juice; 1 1/2 teaspoons sea salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 4 shallots, peeled and halved; 2 lemons, thinly sliced; 1/2 orange, thinly sliced; 2 (4-pound) cut-up whole chickens; 2/3 cup all-purpose flour; 1/3 cup coarsely chopped fresh parsley

Servings: persons

13 peeled garlic cloves, divided
1 to 1 1/4 cups virgin olive oil, divided
1 (10-ounce) jar sliced piquillo peppers or roasted bell peppers, drained
1 teaspoon honey
1 teaspoon smoked paprika, divided
1/4 cup sherry vinegar
1/4 cup orange juice
1 1/2 teaspoons sea salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
4 shallots, peeled and halved
2 lemons, thinly sliced
1/2 orange, thinly sliced
2 (4-pound) cut-up whole chickens
2/3 cup all-purpose flour
1/3 cup coarsely chopped fresh parsley

1
Preheat oven to 400u00b0. Process 3 garlic cloves in food processor until finely chopped. Add 1/2 cup oil, piquillo peppers, honey, 1/2 teaspoon paprika, vinegar, orange juice, and 1/2 teaspoon each sea salt and black pepper; pulse until chunky, and set aside.
2
Place shallots, lemons, orange, and remaining 10 garlic cloves on a large, rimmed baking sheet (or divide among 2 jelly-roll pans). Drizzle with 3 tablespoons olive oil; sprinkle with 1/4 teaspoon paprika and 1/2 teaspoon each sea salt and black pepper.
3
Heat 3 tablespoons oil in a large skillet over medium-high heat until hot. Dredge chicken in flour, shaking off excess. Sprinkle with 1/4 teaspoon each sea salt and black pepper. Cook chicken, in batches, adding more oil if necessary; cook 3 minutes on each side or until golden brown. Transfer to baking sheet. Drizzle with 2 tablespoons oil; sprinkle with remaining 1/4 teaspoon each paprika, sea salt, and black pepper. Bake 30 to 35 minutes or until chicken is done. Transfer chicken to a platter with garlic, shallots, lemons, and orange; top with parsley.
4
Tip: The high heat and bold flavors in the sauce will blunt the delicate flavor of extra virgin olive oil, so use a good-quality bulk variety.

914

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 13 peeled garlic cloves, divided, 1 to 1 1/4 cups virgin olive oil, divided, 1 (10-ounce) jar sliced piquillo peppers or roasted bell peppers, drained, 1 teaspoon honey, and more.

Yes, Crispy Chicken With Piquillo Pepper Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken With Piquillo Pepper Sauce

How did you like this recipe?

Frequently Asked Questions