Magazine article Sunset

Tangy Chicken

Magazine article Sunset

Tangy Chicken

Article excerpt

Grill up some nuggets of tender meat to pair with smoky, nutty romesco sauce

Grilled chicken kebabs with romesco sauce

Romesco sauce has its roots m the Spanish province of Catalonia. Although the mixture has lots of variations, most combine roasted red peppers, nuts, garlic, and crusty bread to make a thick sauce that often tops grilled fish.

PREP AND COOK TIME 40 minutes

MAKES 4 servings

NOTES Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.

8 wood or metal skewers

2 lbs. boned, skinned chicken breasts, cut into 1 ½-in. cubes

½ cup chopped fresh cilantro

½ cup extra-virgin olive oil, divided

2 tbsp. fresh lime Juice

2 tsp. plus 1 tbsp. minced garlic

1 tsp. each coarse kosher salt and smoked Spanish paprika (pimenton; see Notes)

½ tsp. freshly ground black pepper

¾ cup peeled roasted red peppers (canned or fresh)

¼ cup whole almonds or hazelnuts, toasted

1 slice crusty bread, toasted and cut Into cubes

1 tbsp. sherry vinegar

2 bunches green onions, root ends trimmed

1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.

2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and ¼ cup olive oil in food processor and whirl until puréed; sauce will be thick. …

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