Chicken with Romesco Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4
-
Calories
366 kcal
-
Course
Main Course, Dinner
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Cuisine
Spanish
Chicken with Romesco Sauce
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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
SAUCE
- 2 tablespoons almonds slivered
- ½ cup onion diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 7 ounces roasted red peppers drained and rinsed, jarred
- 1 teaspoon smoked paprika
- 14 ounces fire-roasted tomato do not drain, canned
- 1.5 tablespoons sherry vinegar sub rice wine or white wine vinegar, but halve the amount if substituting
- pinch salt around 1/8 tsp each
- pinch black pepper around 1/8 tsp each
CHICKEN
- 1 tablespoon olive oil
- 4 chicken breast thin cut, boneless
- 1 teaspoon smoked paprika
- ¼ teaspoons onion powder
- ¼ teaspoons garlic powder
- 1/2 teaspoon salt
- ¼ teaspoons black pepper
- ¼ cup Italian parsley chopped
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
(9%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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