Delicious Spanish Style Chicken and Potatoes with Flavorful Romesco Sauce Recipe
Spanish Style Chicken and Potatoes with Romesco Sauce
Ingredients
- 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
Instructions
- 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.
