Achiote Chicken Skewers With Guava Sauce Food

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

ACHIOTE SAUCE

Steps:

• In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

ACHIOTE CHICKEN SKEWERS WITH GUAVA SAUCE

Steps:

• Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.
• Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

CHICKEN SAUTé WITH GUAVA SAUCE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions to skillet and stir 30 seconds. Remove skillet from heat. Add nectar and lime juice, then rum. Boil until sauce is lightly thickened and reduced to 1/2 cup, scraping up any browned bits, about 6 minutes. Mix in chopped cilantro; season with salt and pepper. Return chicken and any accumulated juices to skillet; simmer until heated through, about 1 minute.
• Arrange chicken on plates. Top with sauce; garnish with cilantro sprigs.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

CHICKEN SKEWERS WITH COOL AVOCADO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

SOUTH PACIFIC CHICKEN STRIPS WITH GUAVA DIPPING SAUCE

Steps:

• Soak wooden skewers in water.
• Add pineapple juice, passion fruit nectar, soy sauce, garlic, ginger, allspice, salt, and pepper to a nonreactive baking dish large enough to hold all the chicken and mix well.
• Add chicken strips and turn to coat; cover and marinate for 30 minutes.
• Remove chicken from marinade, discarding marinade, and skewer each chicken strip.
• Thread chicken onto skewers and place skewers on a baking sheet.
• Broil in the oven about 6 inches from the heat for 7-8 minutes, turning once.
• GUAVA DIPPING SAUCE:.
• Add guava nectar, pineapple juice, garlic, ginger, and green onions to a small saucepan over medium-high heat and reduce by half.
• Remove from heat and add butter, stirring until melted.
• Season to taste with salt and pepper and more green onions.
• TO SERVE:.
• Place Guava Dipping Sauce in a small bowl, and place bowl in the middle of a large serving platter.
• Fan out South Pacific Chicken Skewers around bowl.
• Garnish platter with green onions and pineapple slices. .

GREEK CHICKEN SKEWERS

Steps:

• Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
• Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
• Roast in the preheated oven until golden brown, about 20 minutes.