Grilled chicken with this rich flavored Romesco sauce brings chicken and dinner to new levels. The best part is that with the leftovers of the Romesco sauce, you can use this sauce on many other types of meat or find yourself looking for things to pair with it.
What is Romesco Sauce? Originating from the Catalonia region of Spain, Romesco sauce is a traditional sauce typically made from almonds, breadcrumbs, red pepper, olive oil, and garlic. Usually served as a dip, I like it as a sauce for fish, vegetables, meat, or whatever you want.
What is great about Grilled Chicken with Romesco Sauce?
Romesco is a versatile sauce that you can put on pasta, toss with rice, thin it with oil and vinegar, and use as a dressing for bitter greens.
Dinner is ready in about 20 minutes!
This recipe comes together with everyday ingredients.
Tips
For a traditional preparation and taste, make the recipe with roasted tomatoes and garlic, which reduces their water content, concentrating flavors and intensifying their sweetness.
Add some raw garlic for pungency if using roasted garlic.
Dried peppers can give the sauce more depth and complexity.
Ñora peppers are traditional but use ancho or similar types of dried peppers.
The sauce will keep in a sealed container for up to a week in the refrigerator. You can also store it in the freezer to use later.
Grilled Chicken with Romesco Sauce
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
4 boneless, skinless chicken breasts
1 jar of roasted red peppers, patted dry
1/2 cup almonds, toasted
2 cloves garlic
6 ounces of fire-roasted tomatoes
2 tablespoons sherry wine vinegar
1 slice of toasted or stale bread (any thick and heavy crusts removed,bread broken into small pieces)
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Parsley, chopped (optional)
Directions: 1. Preheat a grill or skillet to medium-high heat.
2. Season the chicken breasts with salt and pepperon both sides.
3. Grill the chicken for about 6-8 minutes per side or until fully cooked.
4. Set the chicken aside.
5. Toast the almonds in a skillet not used for the chicken for about 2-3 minutes in half the olive oil until golden brown.
6. In a food processor, combine the peppers,almonds, garlic, tomatoes, vinegar, bread, and olive oil.
7. Pulse until the mixture is well combined and has a smooth consistency.
8. Season with salt and pepper to taste.
9. Sprinkle with chopped parsley (if using).
Suggested Pairing
Pair with a Rioja, or Ribera del Duero.
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