Catalan-style Chicken with Romesco Sauce (Pollastre amb Salsa Romesco Estil Català)
This Pollastre amb Salsa Romesco Estil Català (Catalan-style Chicken with Romesco Sauce) recipe is a classic dish from Andorran cuisine, featuring tender chicken served with a rich and flavorful Romesco sauce.
Ingredients
- 4 chicken breasts
- 1 cup almonds
- 4 tomatoes
- 2 garlic cloves
- 2 slices of bread
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place the almonds on a baking sheet and toast in the oven for 10 minutes.
- Meanwhile, heat a skillet over medium heat and add the tomatoes. Cook until they start to blister, then remove from the heat.
- In a food processor, combine the toasted almonds, tomatoes, garlic, bread, olive oil, red wine vinegar, paprika, salt, and pepper. Blend until smooth to make the Romesco sauce.
- Season the chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side, or until fully cooked.
- Serve the chicken with the Romesco sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Baking sheet Skillet Food processor
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Pollastre amb Salsa Romesco Estil Català with a side of roasted vegetables and crusty bread.
Tips & tricks
For an extra kick of flavor, add a pinch of cayenne pepper to the Romesco sauce.
Cost
$20