This Spanish-inspired roasted red pepper sauce also tastes great on fish or pasta. Serve this Romesco chicken with a whole grain (like sorghum, freekeh, farro, or quinoa) and a green vegetable.
¼ cup tomato paste
2 large roasted red bell peppers
2 garlic cloves, peeled
¼ cup almonds
¼ cup fresh parsley
2 tablespoons apple cider vinegar
¼ cup olive oil
2 teaspoons paprika
¼ teaspoon cayenne
½ teaspoon cumin
1 ½ pounds boneless, skinless chicken breast, cooked, and diced or shredded into bite-sized pieces
An Oldways recipe, courtesy of Kelly Toups
Lori says: Oh So Delicious! Used green peppers due to an abundant garden supply. I would make it again with green peppers. A different tasting recipe which I will make again and hope to share with others.
Jessica F. says: That sounds yummy!! I’ll have to try it!
Lynne Jaffe says: Could you use jarred roasted red peppers in this recipe?
Katherine-Oldways says: Hi Lynne, yes that should work fine. Enjoy!
Stacylynn says: I tried this, it’s so fantastic and super easy!
Jessica says: OMG – so good. I seared the chicken in a cast iron skillet and finished it in the oven. Then I added the “raw” sauce to the cast iron pan and mixed it with the chicken juices. Wow! Can’t wait for leftovers!
Katherine-Oldways says: So glad you enjoyed it! Thanks for sharing.
(3)
Leave a comment