Paprika Chicken and Chorizo Skewers with Roasted Red Pepper Sauce
Posted Jun 14 2009 11:24pm
I couldn't make a Spanish meal without making chorizo! I usually am not a huge fan of it though, because it tends to be greasy. We went to Bloomingfoods, a market that has organic, local food, and I found chorizo that was locally made and with 65% less fat than standard! Since it can also be heavy and salty, I thought pairing it with some spiced chicken would balance it out.
Red peppers are also very traditionally used in Spainsh cooking, so I decided to make a thick sauce/condiment to top these with. The sweetness of the peppers was great with the spicy, salty chicken and sausage.
These skewers would be great over a bowl of saffron rice with peas for a complete meal!
Spiced Chicken and Chorizo Skewers with Roasted Red Pepper Sauce
1 lb. chorozo, sliced in 1" rounds
1 lb. chicken tenders, cubed
1 tbsp. smoked paprika
salt and pepper
2 tbsp. EVOO
2 garlic cloves, grated
10 skewers, soaked in water
1 fresh roasted red pepper (fresh tastes so much better than jarred)
1 yellow onion
1 tbsp. EVOO
salt and pepper
2 sprigs of fresh rosemary (1 tbsp)
1 tbsp. fresh oregano leaves
parsley, for garnish
Add chicken cubes, paprika, salt, pepper, EVOO and garlic to a bowl, toss to coat and marinate chicken for a few hours.
Alternate chicken and chorizo on skewers, place on a baking sheet or grill.
Cook at 350 for 15 minutes or until chicken is cooked and chorizo has a light brown crust on the edges.
While skewers cook, in a small pan, saute onion in EVOO over medium heat until softened.
Add onion and remaining sauce ingredients to a blender and puree.