Paprika Chicken and Chorizo Skewers with Roasted Red Pepper Sauce

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

sauce:

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.

Plate skewers, top with sauce and parsley.