Chicken and Chorizo Romesco with Spanish Potatoes and Kale


  • 1/2 cup extra virgin olive oil (EVOO), divided
  • 5 cloves garlic, thinly sliced
  • 2 pounds baby Yukon Gold potatoes, halved
  • Salt and freshly ground black pepper
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 cup chicken stock
  • 1 cup shredded manchego
  • 1-3 slices stale bread, toasted, then cut into 1/2-inch dice
  • 1 cup Piquillo peppers or roasted red peppers
  • 1 1/3 cups can fire-roasted tomatoes (1 15-ounce can), drained
  • 2 tablespoons sherry vinegar
  • 1/2 cup marcona almonds (Spanish toasted almonds), you may substitute toasted sliced or peeled almonds
  • 4 pieces boneless skinless chicken breast or thigh meat
  • 2 teaspoons orange zest or lemon zest
  • 1 teaspoon smoked or sweet paprika
  • A handful of flat leaf parsley, finely chopped
  • 3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias


Heat about 1/4-1/3 cup EVOO in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.

Place the potatoes in a pot and cover with water, bring to a boil, season with salt and cook for 15 minutes or until tender. Drain and return to the hot pot. While the potatoes cook, simmer the kale in salted water for 10 minutes, then drain. When you are ready to serve, mash the potatoes with the stock and cheese, fold in the kale and adjust salt and pepper, to taste.

While the potatoes come to a boil, move forward with the meal. To a food processor, add toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds and salt and pepper. Turn the processor on and stream in the reserved “garlic oil” and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer the sauce back to the skillet and keep warm over low heat.

Cut each piece of chicken into three chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.

Heat 1 tablespoon EVOO in a nonstick skillet over medium-high heat. Add the chorizo and render it for 1 minute. Remove the chorizo to a plate, then add the chicken and cook for 10-12 minutes, turning occasionally.

Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. Olé!

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