Recipes
Romesco Chicken
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.
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
4 servings
Serving Size:
1/4 of recipe
Nutrition Facts
Nutrition Facts
- Calories: 380
- Total Fat: 21g
- Saturated Fat: 3g
- Sodium: 140 mg
- Carbohydrate: 6g
- Fiber: 2g
- Total Sugar: 2g
- Added Sugar: 0g
- Protein: 41g
Ingredients
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
Instructions
- Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 1/3 cups sauce.)
- Heat a 12-inch skillet over medium low heat. Add the romesco sauce and chicken and stir until chicken is coated, and dish is warmed through. For a complete meal, serve with a whole grain and a green vegetable.
An Oldways recipe, courtesy of Kelly Toups
How’d it Taste?
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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.
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Could you use jarred roasted red peppers in this recipe?
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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!
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