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
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.
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
GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD
Boneless, skinless chicken thighs are grilled and topped with a smoky romesco-inspired vinaigrette. Instead of being pureed into a silky sauce, onions, bell peppers and a baguette are charred and coarsely chopped, then combined with garlic, smoked paprika, vinegar, chopped almonds and parsley to create a fresh topping.
Provided by Rick Martinez
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
- Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
- Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
- Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.
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- Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.
- Meanwhile, sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.
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