Roasted Chicken & Black Bean Salsa-Stuffed Red Pepper with Hatch Chile Romesco Sauce


6-8 chicken thighs with skin and bones

Marinade: garlic powder, black pepper, paprika, cayenne pepper, cilantro, lime juice, olive oil

3-4 red peppers

1 cup quinoa

2 cups chicken or vegetable broth

Romesco Sauce:

4 hatch chiles

4 tomatillos

3 garlic cloves

juice from 1 large lime

1 piece white whole wheat bread

3 tbsp sliced almonds

1 tsp olive oil

salt and pepper to taste

Black Bean Salsa:


1 can black beans

1/4 cup sweet corn, roasted

3 tbsp roasted red pepper, diced

juice from 1 large lime

cayenne, garlic powder, salt, pepper to taste

Marinade chicken thighs for 2-4 hours. Broil red pepper, hatch chiles, tomatillos, and garlic, turning constantly, until skin of peppers blister and tomatillos and garlic roast. Put the chiles in a plastic bag for about 10 -15 minutes to allow the skin to lift from the peppers. Preheat oven to 400. Remove skin carefully and cut red pepper in half. Use three hatch chiles for the romesco sauce and reserve one to slice for garnish.

Roast chicken at 400 for 35-40 minutes until chicken browns and reaches 160 degrees.

Blend tomatillos, garlic, lime juice, olive oil, salt, pepper, and hatch chiles until thoroughly blended. Toast bread and almonds and add to blender and continue blending until sauce is incorporated.

Combine black beans, corn, roasted red pepper, lime juice, salt, pepper, garlic powder, cayenne, and cilantro.

Add quinoa and broth in a pot and bring to a boil and then simmer on low for 10-15 minutes.

Plate the roasted red peppers by stuffing with quinoa and black bean salsa. Add roasted chicken and top with romesco sauce and sliced hatch chiles and some cilantro. Enjoy!


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