Romesco Chicken & Potatoes

For those of you who really enjoy a ‘meat & potatoes’ meal, this dish is for you.  I really enjoy this recipe and it has become one of my favourites.

This is a simple pan fried dish of chicken, chorizo & potatoes.  Red onion and Oregano add some extra depth of flavour.  However the Romesco sauce really transforms this meal into something extra special.  The sauce provides a mildly spiced, yet tangy, smoky flavour through the roasted peppers, chilli flakes and smoked paprika that are mixed through.  Used as a ‘dipping’ sauce or spread over your meal, either way, you will really love this dish.

Served with some broccollini is great or else some other of your favourite vegetables.

Of course, a beer or two, to have with it is also a great addition.

Print Recipe

Romesco Chicken & Potatoes

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 650 g potatoes cubed - I use Royal Gala however use your favourite
• 3 tbsp Olive Oil
• 1 kg Chicken Fillets use thigh fillets
• 1 Chorizo sliced - I use mild but use to your preference
• 1 Red Onion sliced
• 1 bunch Oregano

Romesco Sauce

• 330 g Whole Roasted Peppers 1 jar - drained
• 1/2 cup Flaked Almonds
• 2 cloves Garlic crushed
• 1 tbsp Tomato Paste
• 1/2 tsp Smoked Paprika
• 1/2 tsp Chilli Flakes
• 1/4 cup Olive Oil

Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients 650 g potatoes cubed - I use Royal Gala however use your favourite 3 tbsp Olive Oil 1 kg Chicken Fillets use thigh fillets 1 Chorizo sliced - I use mild but use to your preference 1 Red Onion sliced 1 bunch Oregano Romesco Sauce 330 g Whole Roasted Peppers 1 jar - drained 1/2 cup Flaked Almonds 2 cloves Garlic crushed 1 tbsp Tomato Paste 1/2 tsp Smoked Paprika 1/2 tsp Chilli Flakes 1/4 cup Olive Oil

Instructions

1. Add potatoes to a covered microwave dish and cook on high in microwave for about 8 minutes or until just tender.
2. Remove from dish and roughly cut potatoes into bite sized pieces. Set aside.
3. Heat 2 tbsp Olive Oil in a large frying pan over medium high heat.
4. Add chicken and cook until browned. Cook in batches if required. Remove from pan and set aside.
5. Add chorizo, onion & potatoes to pan and cook for about 10 minutes or until chorizo and potatoes are golden. Add additional olive oil if required.
6. Return chicken to pan, stir to mix through and cook for an additional 5 minutes or until chicken is heated through.
7. Roughly chop half the oregano leaves and add to the pan and stir to mix through, then remove from heat.
8. Sprinkle the remaining oregano leaves over the chicken & potatoes and serve with romesco sauce.

Romesco Sauce

1. In a large food processor, add whole roasted peppers, flaked almonds, garlic, tomato paste, smoked paprika and chilli flakes. Process until well combined and a smooth mixture is produced.
2. With processor motor running, gradually add 1/4 cup olive oil and continue processing until well combined.
3. Remove from processor into a bowl and serve with chicken and potatoes.