Chicken and Chorizo Romesco with Spanish Potatoes and Kale Recipe | Yummly

Chicken And Chorizo Romesco With Spanish Potatoes And Kale

FOOD NETWORK UK
18Ingredients
50Minutes

Ingredients

US|METRIC
  • 120 milliliters extra virgin olive oil (divided)
  • 5 cloves garlic (thinly sliced)
  • 900 grams new potatoes (or baby Charlotte, halved)
  • ground black pepper
  • salt
  • 1 bunch kale (stemmed and coarsely chopped)
  • 250 milliliters chicken stock
  • 120 grams manchego (shredded)
  • 3 slices bread (stale, toasted, cut 1 ¼-cm dice)
  • 225 grams peppers (pequillo, or roasted red peppers)
  • 425 grams fire roasted tomatoes (drained)
  • 2 tablespoons sherry vinegar
  • 60 grams Marcona almonds (Spanish toasted almonds, substitute toasted sliced or peeled almonds if unavailable)
  • 4 pieces boneless skinless chicken breast (or thigh meat)
  • 2 teaspoons orange zest (or lemon zest)
  • 1 teaspoon sweet paprika (or smoked)
  • 1 handful flat-leaf parsley (finely chopped)
  • 340 grams spanish chorizo (casings removed, cut into 8 pieces on the bias)
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