Spanish Romesco Sauce with Grilled Chicken

Ingredients

• 4 Chicken breasts
• 2 Red bell peppers
• 2 Roma tomatoes
• 0.5 cup Almonds (blanched)
• 2 cloves Garlic
• 1 slice Bread (day-old)
• 2 tbsp Sherry vinegar
• 0.5 cup Olive oil
• 0.5 tsp Smoked paprika
• 0.125 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C).
2. 2Place the 2 red bell peppers and 2 Roma tomatoes directly on the grill grates or under your broiler. Cook, turning occasionally, until the skins are blackened and blistered, about 10-15 minutes. Transfer the peppers and tomatoes to a bowl, cover tightly with plastic wrap, and let them steam and cool for about 10 minutes. Once cool enough to handle, peel off the blackened skins, remove the stems and seeds, and discard them.
3. 3Place the 1 slice of day-old bread in a small bowl and cover it with water. Let it soak until softened, about 5 minutes. Squeeze out as much excess water as possible from the bread.
4. 4In a food processor, combine the peeled and seeded roasted red peppers, roasted tomatoes, 0.5 cup of almonds, 2 cloves of garlic, the squeezed bread, 2 tablespoons of sherry vinegar, 0.5 teaspoon of smoked paprika, and 0.125 teaspoon of cayenne pepper. Process until the mixture is mostly smooth.
5. 5With the food processor running, slowly drizzle in the 0.5 cup of olive oil through the feed tube until the Romesco sauce is thick and emulsified.
6. 6Season the Romesco sauce with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Season the 4 chicken breasts with a little salt and black pepper. Place the seasoned chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Let the chicken rest for 5 minutes before serving.
8. 8Serve the grilled chicken with the prepared Romesco sauce.

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