Chicken And Chorizo Romesco With Spanish Potatoes And Kale Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 pounds baby Yukon gold potatoes, halved

A handful flat-leaf parsley, finely chopped

1/2 cup marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable

1 bunch kale, stemmed and coarsely chopped

1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups

1/2 cup extra-virgin olive oil, divided

1 cup shredded manchego

3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias

1 cup chicken stock

Salt and freshly ground black pepper

2 teaspoons orange zest or lemon zest

1 teaspoon smoked or sweet paprika

1 cup pequillo peppers or roasted red peppers

1 to 3 slices stale bread, toasted, cut 1/2-inch dice

2 tablespoons sherry vinegar

5 cloves garlic, thinly sliced

4 pieces boneless skinless chicken breast or thigh meat

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