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Air Fryer Chicken Romesco Vibrant New Way to Make This Satisfying Dinner

Air Fryer Chicken Romesco recipe, served and ready to eat, easy homemade dish
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Air Fryer Chicken Romesco is a quick and easy dinner featuring crispy air fryer chicken with creamy romesco sauce. Perfect for a family dinner or weeknight meal, it offers bold flavors everyone will enjoy.

Ingredients

Scale
  • 2 teaspoons ground paprika *
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 4 boneless skinless chicken breasts **
  • 1 tablespoon olive oil
  • 12 ounces roasted red peppers 1 jar drained***
  • 1 tablespoon tomato paste
  • 1 clove garlic peeled
  • 1 tablespoon red wine vinegar
  • ½ teaspoon ground paprika
  • ¼ cup toasted almonds

Instructions

  1. Begin by preheating your oven to 400°F.
  2. Mix together paprika, kosher salt, black pepper, onion powder, and garlic powder in a small bowl for the spice rub.
  3. Coat the chicken breasts evenly with the spice mixture and olive oil.
  4. Arrange the chicken on a baking sheet and roast in the oven for 20 to 25 minutes until cooked through and reaching 165°F internal temperature.
  5. While the chicken roasts, blend the roasted red peppers, tomato paste, garlic, red wine vinegar, paprika, and toasted almonds in a food processor until smooth.
  6. Warm the romesco sauce gently on the stove before serving.
  7. Serve the chicken with the warm romesco sauce either spooned on top or layered beneath the chicken breasts.

Notes

  • *Use smoked paprika for a deeper flavor
  • **Chicken thighs also work well but may take a few extra minutes to bake through
  • ***Roasted peppers give the sauce a natural sweetness and smoky flavor that raw peppers can’t match
  • If you can’t find any, try sun-dried tomatoes for a different but equally delicious flavor
  • Tips: Pound chicken breasts to an even 1 inch thickness for uniform cooking
  • Rub spice mix thoroughly over chicken
  • Preheat oven for even baking
  • Cook chicken until 165°F internally
  • Let chicken rest 5 minutes after baking to lock in juices
  • Toast almonds in dry skillet over medium-low heat for 3-4 minutes, stirring frequently
  • Sauce should be thick and slightly chunky
  • process longer for smoother texture
  • Adjust salt or vinegar to taste
  • Add olive oil or water if sauce is too thick
  • Serve with cauliflower rice, roasted veggies, or salad
  • Grilling alternative: Preheat grill to medium and oil grate
  • grill chicken 5-7 minutes per side until 165°F internal
  • Make romesco in advance and store up to 3 days refrigerated
  • Store leftovers separately in airtight containers up to 3 days fridge or 3 months freezer

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-romesco/