BROILED CHICKEN WITH PIQUILLO-TOMATO SAUCE

Broiled Chicken With Piquillo-Tomato Sauce image

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 chicken thighs, or an equivalent amount of other parts
Salt and pepper
3 cloves garlic
3 tablespoons extra virgin olive oil
3 anchovies, or more to taste
6 ounces piquillo peppers
2 medium tomatoes, cored and chopped
Chopped parsley for garnish, optional

Steps:

Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
Serve chicken and sauce hot or warm, garnished if you like with parsley.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 60 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 974 milligrams, Sugar 3 grams, TransFat 0 grams