FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Chicken And Chorizo Romesco With Spanish Potatoes And Kale Recipe

More from this source
Rachael Ray on Food Network
Related tags
sides low carb latin spanish
Nutrition per serving    (USDA % daily values)
CAL
962
FAT
158%
CHOL
71%
SOD
72%

Comments

Add a comment

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

You might also like

Chargrilled Chilli Chicken Breast With Jersey R...
Great British Chefs
Romesco Soup
Sunset
Romesco Chicken
Food.com
Asparagus And Beets With Romesco Mayonnaise
Williams-Sonoma
Romesco Pizza With Caramelized Onions & Squash
The PPK