Romesco Chicken Thighs
with Braised Leeks, Roasted Potatoes & Paprika-Buttered Broccoli
Prepare to dig into juicy shredded chicken thighs topped with Spanish-style romesco sauce—a delicious blend of roasted red bell peppers, almonds, garlic, tomatoes, and smoked paprika. We serve it over paprika-roasted potatoes sprinkled with an umami-rich almond-Parmesan topping. Tender broccoli dolloped with roasted garlic–paprika butter completes the meal.
Ingredients: Chicken Thighs, Red Potatoes (Red Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Broccoli, Grape Tomatoes, Fire Roasted Red Peppers (Roasted Peppers, Water, Salt, Citric Acid), Leeks, Water, Onions, Garlic, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Olive Pomace Oil, Almonds, Sea Salt, Green Onions, Sherry Vinegar, Smoked Paprika, Dried Chives, Granulated Garlic, Dried Parsley, Black Pepper, Granulated Onion, Toasted Garlic Powder, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing))
Nutrition Per Serving
HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.
- Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. 2. Microwave on HIGH for 2 minutes. If needed, continue to heat in 30 second intervals until desired temperature is reached. 3. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!
HEATING OPTION 2 - CONVENTIONAL OVEN
- Adjust rack to middle position and preheat oven to 375°F.
- Remove outer packaging and plastic film. 3. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 4. Transfer contents to a plate and enjoy!
Nutrition Per Serving
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