Chicken and Chorizo Romesco with Spanish Potatoes and Kale Recipe | Food Network UK

Name: Chicken and Chorizo Romesco with Spanish Potatoes and Kale Recipe | Food Network UK
Total time: 50 min
Ingredients: 120ml extra-virgin olive oil, divided; 5 cloves garlic, thinly sliced; 900g baby Yukon gold potatoes, halved; Salt and freshly ground black pepper; 1 bunch kale, stemmed and coarsely chopped; 240ml chicken stock; 90g shredded manchego; 1 to 3 slices stale bread, toasted, cut 1/2-inch dice; 150g pequillo peppers or roasted red peppers; 1 (420g) can fire roasted tomatoes, drained, about 1 1/3 cups; 30ml sherry vinegar; 75g marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable; 4 pieces boneless skinless chicken breast or thigh meat; 2 tsp orange zest or lemon zest; 1 tsp smoked or sweet paprika; A handful flat-leaf parsley, finely chopped; 339g Spanish chorizo, casings removed, cut into 8 pieces on the bias

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Ingredients

120ml extra-virgin olive oil, divided
5 cloves garlic, thinly sliced
900g baby Yukon gold potatoes, halved
Salt and freshly ground black pepper
1 bunch kale, stemmed and coarsely chopped
240ml chicken stock
90g shredded manchego
1 to 3 slices stale bread, toasted, cut 1/2-inch dice
150g pequillo peppers or roasted red peppers
1 (420g) can fire roasted tomatoes, drained, about 1 1/3 cups
30ml sherry vinegar
75g marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable
4 pieces boneless skinless chicken breast or thigh meat
2 tsp orange zest or lemon zest
1 tsp smoked or sweet paprika
A handful flat-leaf parsley, finely chopped
339g Spanish chorizo, casings removed, cut into 8 pieces on the bias