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
5 MINUTE ROMESCO SAUCE
Romesco Sauce! Ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, plum tomatoes, olive oil, garlic, salt, parsley. vegan / vegetarian.
Provided by Pinch of Yum
Categories Sauce
Time 7m
Number Of Ingredients 8
Steps:
- Pulse everything together in a blender until it's texturally right for you (I like it right between chunky and smooth - I leave a little texture with the almonds, but it's mostly a smooth emulsion).
- Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs... the possibilities are endless.
Nutrition Facts : Calories 265 calories, Sugar 4.9 g, Sodium 588.7 mg, Fat 21.6 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 6.2 g, Protein 8.7 g, Cholesterol 0 mg
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
CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
FLAT BELLY- CARIBBEAN CHICKEN SALAD RECIPE - (4.5/5)
Provided by Treebs
Number Of Ingredients 11
Steps:
- 1.) Sprinkle the chicken with the jerk seasoning, 1 tsp of the oil, and 1 tbsp of the lime juice. Rub in the seasonings. Let stand for 15 minutes. 2.) Coat a stovetop grill pan with cooking spray. Warm over med-high heat for 3 minutes. Add the chicken and cook, turning once, for 10 to 12 minutes or until a thermometer inserted in the thickest portion registers 165 degree F. Remove from the pan to a clean plate. 3.) Whisk the orange juice, honey, salt, remaining 2 tbsp oil, and remaining 2 tbsp lime juice in a large bowl. Add the onion and greens and toss to coat well. 4.) Cut the chicken into 1/4" thick diagonal slices. Pour any chicken juices from the plate into the salad. Add the mango and avocado to the salad and toss gently again. Divide the salad among 4 plates and top each with equal portions of the chicken.
FLAT BELLY - CHICKEN W/ROMESCO SAUCE RECIPE - (4.6/5)
Provided by Treebs
Number Of Ingredients 10
Steps:
- 1.) Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside. 2.) Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat. 3.) Return the chicken to the skillet. Cover and simmer for 10 minutes or until a thermometer inserted in the thickest portion registers 165 degree F.
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
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