Grilled Chicken paired with an amazingly full flavored Romesco Sauce brings YOUR dinner to new levels. Smoky and robust, you’ll find yourself looking for new things to eat it with!
Toast the almonds in a dry skillet, over medium high – stirring, until golden and fragrant.
Make the Sauce
Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
Add the garlic and smoked paprika and cook for 30 seconds.
Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
Cook the chicken
Heat the olive oil in another skillet, over medium high.
Combine the paprika, onion powder, garlic powder, salt & pepper
Season the chicken with the spice mix – rub it in!
Cook, turning, until cooked through and browned.
Serve
Plate the chicken and divide the sauce between each piece.
Sprinkle the parsley over the top (if using).
Notes
If you want to make your own roasted red bell peppers, I show you how on my Roasted Red Pepper Soup recipe.How long does Romesco Sauce keep?This sauce will keep in a sealed container in the refrigerator for up to a week. You can also freeze this sauce!Substitutions/AdditionsUse a blend of almonds and hazelnuts if you prefer.Adding a little chili powder or red pepper flakes will boost the heat of this sauce if you are into that!