A Taste of Spain … Karen ( Back Road Journal) had me at the mere mention of Spain. Then the name of the dish she made, Romesco sauce and Pechuga de Pollo, they sounded so exotic and enticing to my ears. As I was reading her post, I could almost taste the flavours of the fire-roasted capsicum sauce and the herb sauce she used to drizzle on top of the pan-fried chicken breasts. I knew I had to try these, I did, and absolutely LOVED the sauce and the chicken dish.The Romesco sauce was just divine. The blend of garlic-infused olive oil, almond, red cider vinegar and the fire-roasted capsicums was spot on. I am not exaggerating when I say while tasting and adjusting the seasoning for this sauce, I was “mmm-ing” every time. It was just delicious. I like a bit of nutty texture so I didn’t finely chop the lightly toasted slivered almonds. By the way, I must mention that I used jarred capsicums here but next time I make this sauce, which I definitely will, I will roast my own capsicums. I was so excited to serve it that I forgot to toast the rustic bread but really, I think you can spread the Romesco sauce on any bread, toasted or not and it will still be a pleasurable dining experience.Then the main meal, Pechuga de Pollo or Chicken Breast with Herb Sauce. One very simple dish to make but very nice! The garlic-infused oil with fresh herbs and lemon juice complement the seasoned pan-fried chicken breast very well.For the recipe, here’s a link to Karen’s post and blog. I promise you this is one dish you will enjoy.
Karen’s Romesco Sauce and Pechuga de Pollo