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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauces - Romesco Sauce Recipe

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This recipe for Sauces - Romesco Sauce is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
 1 cup sliced almonds
 ⅔ cup roasted red peppers, diced
 ⅔ cup halved cherry tomatoes
 ½ cup chopped parsley
 2 cloves garlic
 ¼ cup olive oil
 2 tablespoons sherry vinegar
 2 teaspoons smoked paprika
 ½ teaspoon salt
 4 chicken breasts (butterflied) or 6 chicken thighs
Directions:
Directions:
1
Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.
2
To a food processor or blend, add toasted almonds, roasted red peppers, tomatoes, parsley, garlic, olive oil, sherry vinegar, smoked paprika and salt.
3
Pulse or blend until smooth. Set aside. Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
4
Season chicken with salt and pepper. Pan cook in 3 tablespoons olive oil for 4-5 minutes each side. Or grill at 350- 400 degrees for 4-8 minutes each side until cooked through.
5
Pour sauce over chicken and serve.
Personal Notes:
Personal Notes:
This Spanish-inspired keto romesco sauce is made with red peppers, tomatoes, and toasted almonds. Let this flavor-packed sauce take your dish of roasted chicken and veggies to the next level!

4 Servings
503 Calories
32.7g Fat
43.6g Protein
2.4g Net Carbs

 

 

 

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