Spanish Style Chicken and Potatoes with Romesco Sauce


Spanish Style Chicken and Potatoes with Romesco Sauce

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 serves


  • 500 grams small washed potatoes
  • 330 gram jar whole roasted peppers, drained
  • 2 cloves garlic , crushed
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • dried chilli flakes, to taste
  • 1/3 cup extra virgin olive oil
  • 750 grams chicken thigh fillets, diced
  • 1 chorizo, sliced
  • 1 large red onion, cut into thin wedges
  • 10 gram pkt fresh oregano


  • Cook potatoes in a saucepan on medium heat for 10 mins or until just tender. Drain, quarter and place into a bowl.
  • Place capsicum , garlic, tomato paste, paprika and chilli flakes into a small food processor motor running, slowly add 1/4 cup of the oil and process until sauce is almost smooth. Season with salt and pepper. Makes about 1 cup.
  • Heat remaining oil in a late deep frying pan over medium high heat. Cook chicken in batches for 3 minutes or until browned. Transfer to a bowl.
  • Add chorizo, onion and potatoes to pan. Cook, stirring often, for 10 minutes or until golden.
  • Return chicken to pan. Add 1/3 cup water and cover. Cook for 5 minutes or until chicken is cooked through.
  • Roughly chop half the oregano and stir through chicken mixture. Serve with romesco sauce on the side.

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