Romesco Chicken

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Romesco is a nutty, red pepper-based tomato sauce that is often served with fish in Spanish cuisine. Since it makes great leftovers, we recommend making extra! Dip toasty whole grain bread into it, or drizzle it over grilled vegetables or pasta.

ROMESCO CHICKEN

You will need:

  • ¼ cup tomato paste

  • 2 large roasted red bell peppers

  • 2 garlic cloves, peeled

  • ¼ cup almonds

  • ¼ cup fresh parsley

  • 2 tablespoons apple cider vinegar

  • ¼ cup olive oil

  • 2 teaspoons paprika

  • ¼ teaspoon cayenne

  • ½ teaspoon cumin

  • 1 ½ pounds boneless, skinless chicken breast, cooked, and diced or shredded into bite-sized pieces

Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 ⅓ cups sauce.)

Heat a 12-inch skillet over medium low heat. Add the romesco sauce and chicken and stir until chicken is coated, and dish is warmed through. For a complete meal, serve with a whole grain or cauliflower and a green vegetable.