CHICKEN WITH ROMESCO SAUCE
Grilled Chicken paired with an amazingly full flavored Romesco Sauce brings YOUR dinner to new levels. Smoky and robust, you'll find yourself looking for new things to eat it with!
Provided by Kylee Cooks
Categories Dinner Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Toast the almonds in a dry skillet, over medium high - stirring, until golden and fragrant.
- Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
- Add the garlic and smoked paprika and cook for 30 seconds.
- Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
- Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
- Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
- Heat the olive oil in another skillet, over medium high.
- Combine the paprika, onion powder, garlic powder, salt & pepper
- Season the chicken with the spice mix - rub it in!
- Cook, turning, until cooked through and browned.
- Plate the chicken and divide the sauce between each piece.
- Sprinkle the parsley over the top (if using).
Nutrition Facts : Calories 366 kcal, Carbohydrate 11 g, Protein 26 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 1199 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GRILLED CHICKEN WITH HOMEMADE ROMESCO SAUCE
Smoky Romesco sauce made with roasted red peppers, tomatoes, almonds, and spices is the sauce you never knew you needed to spice up weeknight dinners, like in this healthy grilled chicken with Romesco sauce! You'll be licking the plate clean! (dairy-free, gluten-free)
Provided by Kaleigh
Categories main dish
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
- Place peppers, tomatoes, garlic and almonds on the baking sheet and roast for 40 minutes, checking every 10-15 minutes to rotate peppers and tomatoes so that all sides get blistered, and to remove almonds and garlic once they are done (about 10-15 minutes in).
- Place peppers and tomatoes in a bowl and cover with foil or plastic wrap. Let sit for 10 minutes to steam (this makes them easier to peel).
- Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem. Squeeze garlic from the cloves.
- Place all ingredients for the sauce in a high powered blender, such as a Vitamix, and blend until smooth.
- While vegetables are roasting, marinate chicken. Make sure chicken is an even thickness so that they cook more evenly. You may have to lightly pound them into even thickness. Sprinkle chicken breasts with salt, pepper and garlic powder on both sides. Add Worcestershire sauce, balsamic vinegar, and olive oil, and turn chicken to coat. Marinate in the refrigerator until you're ready to cook it.
- Heat a grill or grill pan over medium-high heat (about 400°F.) Cook chicken for about 5 minutes per side, then turn heat to low and/or move chicken to top rack of the grill and continue cooking until the internal temperature reaches 165° F and juices run clear, about 10-20 minutes, depending on the thickness of the chicken.
- Serve each chicken breast topped with Romesco sauce.
Nutrition Facts : Calories 310 calories, Sugar 5.7 g, Sodium 299.1 mg, Fat 14.1 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 3.1 g, Protein 33.4 g, Cholesterol 99.3 mg
CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
PAN-FRIED CHICKEN WITH ROMESCO SAUCE
Pan-fried chicken is made delicious with this Italian addition of romesco sauce. Looking to save even more time? Make this sauce ahead, and let stand at room temperature 30 minutes before serving for dinner in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
- In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
- In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.
Nutrition Facts : Calories 400, Carbohydrate 8 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g
ROAST CHICKEN BREASTS WITH ROMESCO SAUCE
Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
- Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.
GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
CHICKEN WITH ROMESCO SAUCE
This is a traditional sauce from the Catalonia region of Spain, usually made with almonds, garlic, roasted tomatoes, mint and fennel! This sauce is exceptional with poultry,seafood,fish even pasta!
Provided by Timothy H.
Categories Chicken Breast
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
- Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
- For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
- Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine. Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
- Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.
Nutrition Facts : Calories 1037.6, Fat 80.5, SaturatedFat 15.6, Cholesterol 160.4, Sodium 929, Carbohydrate 29, Fiber 7.8, Sugar 11.4, Protein 56.3
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