Chicken with Romesco Sauce

Name: Chicken with Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tablespoons slivered almonds; ½ cup onion; 2 tablespoons olive oil; 3 cloves garlic; 7 ounces jar roasted red peppers; 1 teaspoon smoked paprika; 14 ounces can fire roasted tomatoes; 1.5 tablespoons sherry vinegar; pinch salt & pepper; 1 tablespoon olive oil; 4 boneless chicken breasts; 1 teaspoon smoked paprika; ¼ teaspoons onion powder; ¼ teaspoons garlic powder; 1/2 teaspoon salt; ¼ teaspoons pepper; ¼ cup Italian parsley

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
366 kcal
Course
Main Course, Dinner
Cuisine
Spanish

Chicken with Romesco Sauce

Freya Jacobs

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Grilled Chicken paired with an amazingly full flavored Romesco Sauce brings YOUR dinner to new levels. Smoky and robust, you’ll find yourself looking for new things to eat it with!

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Ingredients

Servings

SAUCE

2 tablespoons slivered almonds
½ cup onion diced
2 tablespoons olive oil
3 cloves garlic minced
7 ounces jar roasted red peppers drained and rinsed
1 teaspoon smoked paprika
14 ounces can fire roasted tomatoes do not drain
1.5 tablespoons sherry vinegar sub rice wine or white wine vinegar, but halve the amount if substituting
pinch salt & pepper around 1/8 tsp each

CHICKEN

1 tablespoon olive oil
4 boneless chicken breasts thin cut
1 teaspoon smoked paprika
¼ teaspoons onion powder
¼ teaspoons garlic powder
1/2 teaspoon salt
¼ teaspoons pepper
¼ cup Italian parsley chopped

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Instructions

Toast the almonds

Toast the almonds in a dry skillet, over medium high – stirring, until golden and fragrant.

Make the Sauce

Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
Add the garlic and smoked paprika and cook for 30 seconds.
Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.

Cook the chicken

Heat the olive oil in another skillet, over medium high.
Combine the paprika, onion powder, garlic powder, salt & pepper
Season the chicken with the spice mix – rub it in!
Cook, turning, until cooked through and browned.

Serve

Plate the chicken and divide the sauce between each piece.
Sprinkle the parsley over the top (if using).

Notes

If you want to make your own roasted red bell peppers, I show you how on my Roasted Red Pepper Soup recipe.
How long does Romesco Sauce keep?
This sauce will keep in a sealed container in the refrigerator for up to a week. You can also freeze this sauce!
Substitutions/Additions
Use a blend of almonds and hazelnuts if you prefer.
Adding a little chili powder or red pepper flakes will boost the heat of this sauce if you are into that!

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 72mg (24%) Sodium 1199mg (50%) Potassium 438mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1557IU (31%) Vitamin C 32mg (36%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	11g	4%
Protein	26g	52%
Fat	24g	37%
Saturated Fat	5g	25%
Cholesterol	72mg	24%
Sodium	1199mg	50%
Potassium	438mg	9%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1557IU	31%
Vitamin C	32mg	36%
Calcium	90mg	9%
Iron	2mg	11%