chicken and chorizo romesco with spanish potatoes and kale
Gwenn Lamber
Ingredients
- Chicken breasts
- Chorizo sausage
- Spanish potatoes (papas arrugadas)
- Kale (lacinato or curly)
- Garlic cloves
- Red bell pepper
- Green bell pepper
- Onion
- Olive oil
- Pimentón (smoked paprika)
- Red wine vinegar
- Sweet paprika
- Salt and pepper
- Fresh parsley for garnish
#Romesco Sauce Ingredients:
- Almonds or walnuts
- Peanuts
- Sun-dried tomatoes
- Red bell peppers
- Garlic cloves
- Olive oil
- Lemon juice
- Pimentón (smoked paprika)
- Salt
Steps
### Chicken and Chorizo Romesco with Spanish Potatoes and Kale - A Flavorful Recipe
Looking for a delicious and hearty dish that combines traditional flavors? Try making this Chicken and Chorizo Romesco with Spanish Potatoes and Kale! This recipe is not only full of flavor but also easy to prepare, perfect for family dinners or special occasions. Here's how you can create it at home.
#### Ingredients:
- 2 chicken breasts (boneless, skin-on)
- 10 oz chorizo sausage, sliced
- 4 large Spanish potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup Romesco sauce (homemade or store-bought)
- Salt and pepper to taste
- Fresh kale, washed and chopped
- 2 cups chicken broth
#### Steps:
1. **Prepare Ingredients:**
- Peel the Spanish potatoes and cut them into bite-sized cubes.
- Dice the onion, garlic, and bell peppers.
- Preheat your oven to 400°F (205°C).
2. **Cook the Chicken Breasts:**
- Season both sides of the chicken breasts with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and sear the chicken for about 3-4 minutes per side until golden brown.
3. **Roast Potatoes:**
- Place the cubed Spanish potatoes in a single layer on an oven-safe pan.
- Drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 20-25 minutes or until tender and slightly golden.
4. **Sauté Vegetables:**
- In another large skillet, heat some olive oil over medium heat.
- Add the sliced chorizo sausage and cook until browned. Remove from pan to a plate lined with paper towels to drain excess fat.
5. **Add Sautéed Vegetables:**
- To the same skillet, add the diced onion and bell peppers. Cook for 3-4 minutes or until softened.
- Add minced garlic and sauté for another minute.
6. **Combine Everything:**
- Pour in the chicken broth and bring to a simmer.
- Slice the roasted potatoes and add them along with the sautéed vegetables back into the skillet.
- Return the chorizo sausage to the pan and stir well.
7. **Prepare Kale:**
- Add the chopped kale to the skillet, tossing to combine. Cook until the kale is wilted and tender, about 5-7 minutes.
8. **Finish with Romesco Sauce:**
- Stir in the Romesco sauce, adjusting seasoning as needed.
- Reduce heat and let the dish simmer for another 2-3 minutes or until heated through.
9. **Serve:**
- Plate your Chicken and Chorizo Romesco with Spanish Potatoes and Kale, garnish with fresh herbs if desired.
- Enjoy this hearty, flavorful meal that perfectly balances rich chicken, smoky chorizo, tender potatoes, and vibrant kale!
### Tips:
- Ensure the chicken is well-seared for better flavor and texture.
- Use homemade or store-bought Romesco sauce based on your preference for authenticity and convenience.
By following these steps, you'll create a dish that's both comforting and packed with flavor, perfect for a delightful family meal. Enjoy crafting this Spanish-inspired recipe!