Romesco Chicken

I miss Spain. Making this dish reminds me of being there. I think it’s the peppers and the paprika. Sigh….

Romesco Chicken:

Marinating the Chicken:

3 large chicken breasts, sliced into 1/2 inch by 2 inch pieces

6 large cloves garlic, minced

3 Tbs olive oil

2 tsp smoked paprika

1/4 tsp salt

In a large bowl, combine all the ingredients and coat the chicken.

Let marinate for at least 6 hours and up to 48 hours.

Romesco Sauce:
4 large peppers, can be green, yellow, orange and red or all mixed, seeded and julienned
1 medium sized onion, chopped

2 large cloves garlic, minced

1/2 cup unsalted almonds
1 tsp smoked paprika1/2 tsp kosher salt

1/2 cup extra virgin olive oil plus 2 Tbs


In a large frying pan over medium flame, heat up the 2 Tbs oil.Add the onions and saute until translucent, about 15 minutes.Add the sliced peppers and garlic and saute until the peppers are wilted.While the peppers are cooking, pulse the almonds in a food processor until coarsely ground.When pepper mixture is cooled, place in the same food processor with the nuts and add the paprika, salt and 1/2 cup olive oil.

Combining-Last Step…

In a large frying pan over medium flame, saute the marinated chicken until it is still a little pink on the inside.

Add in the romesco sauce and continue cooking until the chicken is cooked through and the sauce has reduced to become a little thicker.

Serve with rice.


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