Spanish Dinner: Chicken with Almond Romesco Sauce, Chorizo, and Kale Mashed Potatoes

Ingredients:

• 4 pieces of boneless chicken breasts or thigh meat
• 340 g, cut diagonally into 8 pieces Spanish sausage chorizo ​​(remove casing)
• 900 gr. halved new potatoes
• 1 bunch coarsely chopped kale leaves (stems removed)
• 1 tbsp. coarsely grated manchego cheese
• 1 can (425g, about 1 1/3 cups) sun-dried tomatoes (drain the marinade)
• 1/2 cup olive oil, in portions
• 5 cloves of garlic, thinly sliced
• Salt and ground black pepper
• 1 cup chicken broth
• 1-3 slices of toasted stale bread, sliced
• 1 cup pequillo pepper or roasted red pepper
• 2 tbsp sherry vinegar
• 1/2 cup Marcona almonds (Spanish roasted almonds), if you can't find them, you can substitute toasted, peeled, flaked almonds
• 2 tsp orange or lemon zest
• 1 tsp smoked or sweet paprika
• A handful of finely chopped parsley

Preparation:

1. Place the potatoes in a saucepan and cover with water. Bring to a boil, add salt, and cook for 15 minutes until tender. Drain the water and return the potatoes to the hot saucepan.
   
   While the potatoes are cooking, boil the kale in salted water for 10 minutes, then drain. Just before serving, mash the potatoes with the broth and cheese, add the kale, and season with salt and pepper.
2. In a medium skillet, heat about 1/4 to 1/3 cup olive oil over medium-low heat. Add the garlic and cook gently until crisp and golden brown.
   
   Prepare Romesco sauceWhile the potatoes are boiling, place the following in a food processor: fried garlic (reserve the oil), some toasted bread crumbs, peppers, tomatoes, sherry vinegar, almonds, salt, and pepper.
   
   Turn on the food processor and slowly pour in the remaining garlic butter, adding the remaining toasted bread bit by bit until you have a pesto-like sauce. Return the sauce to the pan and keep warm over low heat.
3. Cut each chicken piece into 3 pieces and season with zest, smoked paprika, salt, pepper and parsley.
   
   Heat a tablespoon of olive oil in a nonstick skillet over medium-high heat. Add the chorizo ​​and let it render for about a minute. Transfer the sausage to a plate, then add the chicken and cook for 10-12 minutes, turning occasionally.
4. Spoon some sauce onto each dinner plate and top with a mound of potatoes and kale, along with some chicken and chorizo.