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
1220Calories

Ingredients

US|METRIC
  • 120 milliliters 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 milliliters 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 milliliters 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 teaspoons orange zest (or lemon zest)
  • 1 teaspoon 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

    1220Calories
    Sodium85% DV2050mg
    Fat120% DV78g
    Protein104% DV53g
    Carbs30% DV91g
    Fiber96% DV24g
    Calories1220Calories from Fat700
    % DAILY VALUE
    Total Fat78g120%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol90mg30%
    Sodium2050mg85%
    Potassium2860mg82%
    Protein53g104%
    Calories from Fat700
    % DAILY VALUE
    Total Carbohydrate91g30%
    Dietary Fiber24g96%
    Sugars3g6%
    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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