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Chicken And Chorizo Romesco With Spanish Potatoes And Kale
FOOD NETWORK UK18Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 120 mL 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 mL 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 Tbsp. 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 tsp. orange zest (or lemon zest)
- 1 tsp. 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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