Spanish Pesto Chicken Thighs

Pan seared chicken thighs with a pesto sauce in a skillet.

5 from 1 vote

Delicious and tender pan-seared chicken thighs are easy to make with a quick Picada pesto for an amazingly flavored dinner.

Prep Time10

Cook Time45

Total Time55

Course: Main Courses

Cuisine: Mediterranean

Diet: Gluten Free

Servings: to 6 Servings

Calories: 294kcal

Author: Mariska Ramondino

Equipment

1 large pan or skillet with a lid

Ingredients

3 tablespoons olive oil divided
4 to 6 bone-in chicken thighs about 4 to 6 pounds
¼ teaspoon and a few pinches of salt or more to taste
2 garlic cloves, finely chopped
1 cup water 236 ml
¼ cup coconut milk 80 ml
1 bouillon (see note for substitutions)
1 teaspoon ground ginger
1 teaspoon dried basil
black pepper (optional)
picada pesto paste see notes

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Instructions

Pat dry chicken thighs with a paper towel.
4 to 6 bone-in chicken thighs
Heat olive oil in a large saute skillet over medium-high heat.
3 tablespoons olive oil
Add the chicken skin side down so the fat can render in the pan.
Brown for 7 to 8 minutes without moving and until skin is crispy brown. Then flip and cook for another 7 to 8 minutes. Season both sides with a few pinches of salt.
¼ teaspoon and a few pinches of salt or more to taste
Using kitchen tongues or a fork, transfer the chicken thighs to a plate. Leave any sauce in the pan and on the stove. Lower the heat to medium.
Add 1 tablespoon of olive oil (not necessary if there is enough chicken fat in the pan) and add garlic to the skillet. Cook and stir until fragrant over medium heat (about 15 to 20 seconds).
2 garlic cloves, finely chopped
Add the water and the coconut milk. Stir in the bouillon until it dissolves. Season the liquid with ¼ teaspoon salt, ginger, and basil. Add some black pepper to taste.
1 cup water, ¼ cup coconut milk, 1 bouillon (see note for substitutions), 1 teaspoon ground ginger, 1 teaspoon dried basil, black pepper (optional)
Return the chicken to the skillet, skin side up. Bring to a gentle steady simmer. Then lower the heat to medium-low to maintain that simmer and cover the pan.
Let the chicken simmer in the sauce for 25 to 30 minutes, covered and stirring occasionally until the chicken is completely cooked through.
Uncover the pan and stir half of the picada pesto paste into the sauce to thicken.
picada pesto paste
Remove from heat, spoon some sauce over the chicken, and garnish with the rest of the picada pesto.
Serve with red thin sliced onions and lemon wedges over cooked rice (optional) or a side salad.

Notes

Helpful Tips:

Always dry the chicken thoroughly with a paper towel before placing it in the hot pan so the skin can become crispy brown.
Instead of water and bouillon, you can use 1 cup of bone broth or chicken broth.
Store any leftovers in an airtight container in the fridge for up to 4 days.

Recipe Picada Pesto (see the full recipe here): You'll need four tablespoons of olive oil, two slices of fresh bread, a fourth of a cup of parsley, two garlic cloves, a fourth of a teaspoon salt, and a fourth of a cup slivered almonds.

In a skillet large enough to hold the bread, heat two tablespoons of olive oil over medium heat. Toast the bread on both sides for three minutes until golden brown. Cut in cubes and place in a blender or food processor with the rest of the ingredients. Pulse until you get a beautiful green paste.

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