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Chicken and Chorizo Romesco with Spanish Potatoes and Kale
FOOD NETWORK UK18Ingredients
50Minutes
1220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 120 mL extra virgin olive oil (divided)
- 5 cloves garlic (thinly sliced)
- 900 grams yukon gold potatoes (baby, halved)
- ground black pepper
- salt
- 1 bunch kale (stemmed and coarsely chopped)
- 240 mL chicken stock
- 90 grams manchego (shredded)
- 3 slices bread (stale, toasted, cut 1/2-inch dice)
- 150 grams peppers (pequillo, or roasted red peppers)
- 420 grams fire roasted tomatoes (drained, about 1 1/3 cups)
- 30 mL sherry vinegar
- 75 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)
- 339 grams spanish chorizo (casings removed, cut into 8 pieces on the bias)
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NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1220Calories from Fat700 |
% DAILY VALUE |
Total Fat78g120% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol90mg30% |
Sodium2050mg85% |
Potassium2860mg82% |
Protein53g |
Calories from Fat700 |
% DAILY VALUE |
Total Carbohydrate91g30% |
Dietary Fiber24g96% |
Sugars3g |
Vitamin A390% |
Vitamin C320% |
Calcium80% |
Iron140% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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