Chicken and Chorizo Romesco with Spanish Potatoes and Kale

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I only made the romesco sauce from this meal but it was amazing! I had some red peppers that were going to go bad and needed something to make with them. I did the chicken a little differently (a spanish style oven-fried chicken strips but the sauce made the meal. Next time I am going to try the whole meal from the this recipe.

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This was AMAZING! I did chorizo w/ground and made little patties b/c I could not find the sausage kind. I admit it is a bit more time consuming to shop for and prepare for this meal but is totally worth it. I have shared the recipe with 3 others that agree its that good.
making it again tonight :

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We made some Romesco sauce recently, and it was great! Our three kids loved putting the sauce on different foods. The recipe was very similar to this one. It goes great with so many other foods too, so make extra and save it. While getting the ingredients together I started to think that this may have been where Mexican mole sauce came from; they both share many of the same or similar ingredients.

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My wife made this last night for our 22-month old and me.....and it was EXCELLENT! She used mexican chorizo instead and I absolutely loved it. I have absolutely no clue why anyone would dislike this sauce and throw it out. Boggles the mind.

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Wow! A lot of work. Instead of adding Kale to potatoes, I fixed Kale with Pancetta as a side. Kids could move the Kale around the plate better that way to look like they ate it.

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Not sure how she does this one in under 30 minutes...it took me that long to do everything but the potatoes. Wasn't as tasty as I expected either.

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I certainly agree with the others that this recipe takes longer than 30 minutes to prepare even while cooking the different parts of the meal at the same time. The romesco sauce is a versatile, flavorful sauce that has countless dish possibilities. Now, for modifications I have used due to unavailability of certain ingredients or because I wanted to experiment:

Spanish Potatoes: Red potatoes work well in this recipe, and the great part about using them is that they don't have to be peeled, which adds flavor, texture, and nutrition. Manchego is an expensive cheese and can be difficult to find where I live, so if you are not married to the Spanish theme, any tangy, easily melted cheese would work in this recipe. Chicken stock can add some flavor to mashed potatoes, but buttermilk (or plain milk or cream adds tang and creaminess.

Romesco: Roasted red peppers in a jar work well in this sauce, as do common sliced almonds. Instead of sherry vinegar, balsamic vinegar is a great alternative.

Chorizo: Where I live, I could not find the chorizo used in the recipe. I tried the Mexican version, which cannot be cut on the bias because it crumbles into small bits when cooked. The Mexican version can be used and tastes great. For the chorizo flavor, I prefer Old Folks's version of chorizo. It is not a true chorizo, but a flavorful alternative that is basically pork sausage with chorizo spices.

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Okay, I didn't make out so good on this one. My husband really like the Chorizo (I used Portugese Chorico. The chicken had a nice fresh flavor, and was very juicy. The Romesco sauce though, was horrible. Now, in fairness I didn't have exactly the same ingredients. I had to use regular toasted almonds, and I did not have sherry vinegar. Still, neither one of us liked the sauce, and I ended up dumping it out. Even if I had marcona almonds, I don't think I'd try this sauce again, given the price of marconas that I found after the fact at a specialty shop. I can't comment on the potatoes, as I made rice as a side instead. I would repeat the meat portion of this recipe, but not the sauce.

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It took longer than 30 minutes but maybe because it was my first time making, how ever I had to use Mexican Chorizo...yes Mexcian Chorizo B in Chicago. Although Chorizo did originate in Spain it also exists in Mexico as well as other countries. Plus it gives it a bit more of a spicey taste so you DON'T have to stick with Spanich Chorizo B from Chicago. So get YOUR facts right!!! It's just a great recipe not a history question on Chorizo!!! Thanks Rachael for a great recipe!!!!

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Loved the flavors in this recipe but like other reviewers have stated, it is definitely more than a 20 minute prep and sooooo not a 30 minute meal. Also, even though the flavors were awesome, the ingredients were a tad bit expensive. I plan on making it again but I will halve the ingredients since the first time I made it we ended up with more leftovers than two people knew what to do with.

The sauce is a wonderful creation, so many great flavors. The fire roasted tomatoes gives it a nice smoky flavor and the garlic really sets off the entire dish. I had trouble finding Spanish almonds so I just toasted regular almonds. I don't know how much of a difference this made. The kale/cheese/potato combination was simply amazing when combined with the sauce and the chorizo was a yummy compliment to the chicken. I would recommend maybe prepping ahead of time (a day or so to cut the prep time on the day you are actually going to make this meal. Definitely one of our favorites.