Spanish dinner: Chicken with almond sauce Romesco, chorizo and mashed potato with kale cabbage – a detailed recipe Cooking. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pieces of boneless chicken breast or thigh meat
- 340 gr cut diagonally into 8 pieces of spanish chorizo sausages (remove shell)
- 900 gr. new potato halves
- 1 bunch of coarsely chopped kale leaves (stalks delete)
- 1 tbsp. coarsely grated manchego cheese
- 1 can (425 gr., Approximately 1 1/3 tbsp.) Dried tomatoes (marinade merge)
- 1/2 tbsp. olive oil, portioned
- 5 sliced garlic cloves
- Salt and ground black pepper
- 1 tbsp. chicken broth
- 1 – 3 sliced toasted stale bread
- 1 tbsp. pequillo or baked red pepper
- 2 tbsp. l sherry vinegar
- 1/2 tbsp. Marcon almonds (Spanish Roasted Almonds), if you do not find, you can replace the fried peeled almonds, chopped petals
- 2 tsp zest of orange or lemon
- 1 tsp smoked or sweet paprika
- A handful of finely chopped parsley
Recipes with similar ingredients: chicken breasts, chicken thighs, chorizo sausage, sun-dried tomatoes, manchego cheese, potatoes, cabbage kale, chili pepper, sherry, Orange peel, almonds, paprika, parsley
Recipe preparation:
- Put the potatoes in a pan and pour water, bring to boil, salt and cook for 15 minutes. to softness. Drain and again put potatoes in a hot pot. While the potatoes are being cooked, boil stewed cabbage in salted water for 10 minutes, then drain the water. Mash potatoes with broth and cheese, add the feces, as well as salt and pepper.
- In a medium-sized frying pan over medium heat, heat about 1/4 – 1/3 Art. olive oil. Put the garlic and slowly fry until it becomes crispy and golden brown. Make the Romesco sauce until potatoes are boiling. Put in a food processor: roasted garlic (leave oil), a little fried slices of bread, peppers, tomatoes, sherry vinegar, almonds, salt and pepper. Turn on the combine and pour trickle the remaining “garlic oil” and add the remaining toasted bread slices until you get a consistency sauce pesto. Put the sauce in the pan again and keep warm on low heat.
- Cut each chicken into 3 pieces, season with zest, smoked sweet paprika, salt, pepper and parsley. In a pan with over a medium-high heat, non-stick a tablespoon of olive oil. Put chorizo and stomp out of it fat for a minute. Put the sausage on a plate, then add chicken and cook for 10 – 12 minutes, periodically turning over.
- Pour a little sauce on each dinner plate, top put a slide of potatoes with kale, as well as pieces of chicken and chorizo.
