Transfer to a small bowl; cover and chill until ready to use, up to 3 days.. Make the pimentón cheese.
1 1/2 sticks cold unsalted butter, cubed.About 1/2 cup apricot jam.
7 ounces almond paste.3/4 cup confectioners’ sugar.5 ounces bittersweet chocolate, chopped.
24 walnut halves, toasted.In a food processor, pulse the flour with the granulated sugar and salt.
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
Add the egg and vanilla and pulse until the dough just comes together.Remove and discard charred peels from garlic cloves and outer layer from onion.
Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..
Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.Transfer chicken to a serving bowl; pour reserved juices over chicken.