Spanish-Style Chicken & Potatoes With Romesco Sauce

12 Ingredients

Number of servings

1 chorizo, sliced
1tablespoons tomato paste
1 large red onion, cut into thin wedges
500grams small washed potatoes
1/3 cup extra virgin olive oil
2tablespoons dried chilli flakes (to taste)
10grams oregano
1/2teaspoons smoked paprika
330grams whole roasted peppers, drained
1/2 cup flaked natural almonds, toasted
750grams chicken thigh fillets, diced
2 cloves garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place potatoes in a heatproof, microwave-safe dish. Cover with plastic wrap. Microwave on high for 3 to 4 minutes or until just tender. Drain, quarter and place into a bowl.

Step 2 of 3

Place capsicum, almonds, garlic, tomato paste, paprika and chilli flakes into a small food processor and process until finely chopped and well combined. With 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 11/3 cups).

Step 3 of 3

Heat remaining oil in a large, 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 sprinkled with remaining oregano and sauce on the side.