Spanish Chicken Romesco

Chef Jeffrey Alfeche, Sugar Land Market

Preparation Time: 5 minutes

Cooking Time: 10 minutes


2      lbs of Chicken Breast   

2     Tablespoons Adams Reserve Rub

½    Jar of Cookwell and Company Roasted Red Pepper and Tomato Soup

¼    Cup of Panko Bread Crumbs, Toasted

½    Cup of Sliced Red Bell Peppers and White Onions

3     Tablespoons of Ottavio Spanish Extra Virgin Olive Oil, divided for use


  1. Pre-heat a large skillet on medium-high heat for 1 minute.
  2. Season chicken with Adam's Reserve Rub
  3. Add 2 Tablespoon of Ottavia Spanish Extra Virgin Olive Oil to the pan and gently place chicken breast in the pan. Cook for 4 to 5 minutes per side. Cook till the juices run clear
  4. Meanwhile, in a saucepan, add more Ottavio Spanish Olive Oil to the pan, add Sliced Bell Peppers and Onions, cook for 3 – 4 minutes till tender on medium-high heat.
  5. Add Cookwell and Company Roasted Red Bell Pepper and Tomato Soup and Toasted Bread Crumbs. Let simmer for 5 minutes.
  6. Serve Sauce over Chicken.

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