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.

Catalan-style Chicken with Romesco Sauce (Pollastre amb Salsa Romesco Estil Català)

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

  1. Preheat the oven to 350°F (175°C).
  2. Place the almonds on a baking sheet and toast in the oven for 10 minutes.
  3. Meanwhile, heat a skillet over medium heat and add the tomatoes. Cook until they start to blister, then remove from the heat.
  4. 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.
  5. 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.
  6. 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