Romesco Rotisserie Chicken with Wild Rice

This semi-homemade recipe for Romesco Rotisserie Chicken with Wild Rice is the perfect meal solution for busy Fall evenings. Matiz Romesco sauce is a traditional Spanish sauce made from tomatoes and ground almonds, a delicious flavoring upgrade for store-bought rotisserie chicken. Perfectly paired with roasted kale and wild rice.

Ingredients:

4 cups. tuscan kale, chopped
1 tbsp. lemon juice
2 tsp. lemon zest
½ tsp. salt
¼ tsp. black pepper
1 each. whole rotisserie chicken
⅔ cup. Matiz Romesco Sauce
1 pkg. wild rice blend, cooked according to the instructions on the package

Instructions:

1. Preheat the oven to 350°F.
2. Place chopped kale in the bottom of a baking dish, spreading out in an even layer. Season the kale with lemon juice, zest, salt, and pepper.
3. Place the rotisserie chicken on top of the kale and thoroughly coat in the romesco sauce.
4. Place the baking dish in the oven and roast for 20 to 25 minutes or until the chicken is thoroughly reheated (160°F internal temperature).
5. Remove from the oven and rest for 5 minutes before serving. Serve the romesco chicken with the kale and cooked wild rice blend on the side. We like garnishing this dish with lemon wedges and fresh rustic herbs.

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