Chicken And Chorizo Romesco With Spanish Potatoes And Kale

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup extra virgin olive oil (EVOO), divided

5 cloves garlic, thinly sliced

2 pounds baby Yukon Gold potatoes, halved

Salt and freshly ground black pepper

1 bunch kale, stemmed and coarsely chopped

1 cup chicken stock

1 cup shredded manchego

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

1 cup Piquillo peppers or roasted red peppers

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

2 tablespoons sherry vinegar

1/2 cup marcona almonds (Spanish toasted almonds), you may substitute toasted sliced or peeled almonds

4 pieces boneless skinless chicken breast or thigh meat

2 teaspoons orange zest or lemon zest

1 teaspoon smoked or sweet paprika

A handful of flat leaf parsley, finely chopped

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

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