Chicken and Chorizo Romesco with Spanish Potatoes and Kale

Rachel Ray is psychotic. OK, I will be the first to admit that while this meal was so very, incredibly, wonderfully delicious and worth all the effort, this was a very stressful dinner to make. Even with Don and I working as a team in our large kitchen, Rachel Ray's game plan for this meal to get it done in 30 minutes or less is just WAY...TOO...MUCH! I kid you not, at one point we had four different burners with four different sauce pans going with both of us sprinting around the kitchen shredding, cooking, and chopping.

That being said, prior to this meal I had never tried romesco sauce before and, wow am I a huge fan! Most of the hearty sauce is prepared in the food processor and then warmed on the burner while the rest of your meal cooks. One of the ingredients in the sauce is whole peeled almonds. Since I already had regular almonds in the pantry, I just boiled them for about two minutes then they slipped right out of their skins as easy as edemame pods. The romesco sauce is balanced perfectly with the tasty chicken breast and spicy chorizo sausage. Rachel Ray's recommended side dish of Spanish Potatoes and Kale was a great fit for the recipe as well. You can easily substitute any variety of potato (we used fingerlings) and play around with different cheeses (we used a blend of mozzarella, jack, and parmesan) to make use of items you already have on hand.

This is quality food and Don and I enjoyed this meal to our hearts content. Next time we make it though, we'll turn the stop watch off, open a nice bottle of wine and take our time separating out the procedures step by step so that we can enjoy the cooking process as much as we enjoy the eating process. For a full printout of the recipe please go to the following link at http://www.blogger.com/www.foodnetwork.com - Chicken and Chorizo Romesco with Spanish Potatoes and Kale.