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Grilled Chicken & Romesco Sauce

SERVES: 4 (with extra romesco) PREP: 10 minutes TOTAL TIME: 45 minutes
Grilled Chicken & Romesco Sauce

Grilled Chicken & Romesco Sauce

SERVES: 4 (with extra romesco) PREP: 10 minutes TOTAL TIME: 45 minutes

Mouth, meet Romesco.

How come Romesco isn’t as common as queso or guac? I ask because it’s that good. Usually made by roasting a ton of peppers and toasting nuts, I give you a head start by using a jar of peppers and that can of salted roasted almonds you just might have left over from your last Below Deck viewing party. Serve shmeared under thin-cut chickie breasts, then use the rest as a dip with crudités for your next Below Deck viewing party. I see a delicious loop forming…

  • 1 medium tomato, halved

  • 1 small onion, peeled and halved

  • 5 large cloves garlic, in their skins

  • ½ cup plus 4 tablespoons olive oil

  • 1 teaspoon kosher salt, plus more for seasoning

  • ¼ teaspoon freshly ground black pepper, plus more for seasoning

  • 2 large jarred fire-roasted peppers, rinsed and patted dry

  • cup roasted salted almonds

  • 1 tablespoon sherry or red wine vinegar, or more to taste

  • 1 ½ teaspoons smoked paprika

  • 4 whole scallions (greens and whites), halved lengthwise

  • 4 thin-cut chicken breasts (about 1 ½ pounds)

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$74.00
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