This romesco chicken with kale mashed potatoes looks complicated, but only takes 45 minutes to make! This thick and tangy sauce is sure to become a new favorite!
Popping in with a quick recipe post while Scott and I are exploring the northeast before my little brother’s wedding weekend in Boston. The hubs and I just spent the past few days road tripping through New Hampshire and Maine to Acadia National Park. I plan to share a recap next week or the week after, but until then, follow along with my adventures on Instagram!
This recipe for romesco chicken was adapted from a recipe by Rachael Ray. Is it just me or do her 30 minute meals take more like an hour and a half? I feel like there is some major false advertising in the Rachael Ray empire.
This dish took about 45 minutes, which is close enough for me, and it tastes and looks much more complicated. The quick romesco sauce adds such a unique flavor. Romesco is a Spanish tomato and pepper sauce thickened with breadcrumbs. It’s also really tasty with roasted asparagus, potatoes or tossed with whole grain pasta. This dish is pretty saucy, so you could always use half the romesco for the chicken and freeze/refrigerate the rest for later. Having yummy sauces on hand is such an easy way to dress up meals. Speaking of which, did you check out this post I wrote for Luvo on my favorite freezer sauces? Might have to add this romesco to the mix!
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- [b]Kale Mashed Potatoes:[/b]
- 1 ½ lb Yukon gold or other waxy potato, halved or quartered if large
- 1 bunch kale, chopped
- ½ cup chicken broth
- ¼ cup plain yogurt
- [b]Chicken & Romesco:[/b]
- 3 tablespoon extra virgin olive oil
- 1 ¼ lb chicken thighs, cut into bite sized pieces
- 1 teaspoon smoked paprika
- 4 garlic cloves, chopped
- 1 ½ cups whole grain panko breadcrumbs
- ½ cup blanched slivered almonds
- 1 jar roasted red peppers, drained
- 1 can fire-roasted tomatoes
- 2 tablespoons sherry vinegar
- ½-1 cup chicken broth
- Chopped fresh parsley, to serve
- Cover potatoes with a few inches of water in a large pot. Cover and bring to a boil. Boil 7 minutes until starting to get tender. Add kale to the water and continue to boil until potatoes are tender and kale is wilted. Drain, then pour potatoes and kale back into the hot pot over the stove. Add broth, yogurt, salt and freshly cracked black pepper and mash. Set aside until ready to eat.
- Heat 1 tablespoon olive oil in a large sided skillet on medium-high heat. Sprinkle chicken with smoked paprika, salt and black pepper. Add to hot pan and cook, flipping every so often, until browned and cooked through. Remove from pan and set aside.
- Carefully wipe pan clean with a paper towel. Add 2 tablespoons oil to the pan and set on medium heat. Add garlic and cook until fragrant, about 30-60 seconds. Add panko and almonds, stir, and cook until toasted, about 2-3 minutes. Scrape panko mixture into a food processor. Add roasted red peppers, tomatoes and sherry vinegar. Blend until pureed. Taste and season with salt and pepper to taste.
- Add sauce back into skillet and set over medium heat. Add chicken and broth to thin to desired consistency (it should still be thick).
- Scoop mashed potatoes in a large serving bowl. Using a spoon, make a large well in the center. Pour romesco chicken into the center. Garnish with fresh parsley.