Best Pan Fried Chicken With Romesco Sauce Recipes

CHICKEN WITH ROMESCO SAUCE

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).

CHICKEN IN ROMANESCO SAUCE

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.

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
• Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

PAN FRIED CHICKEN

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.