Pollo Moruno With Grilled Vegetables Spanish Chicken Skewers Food

POLLO MORUNO WITH GRILLED VEGETABLES (SPANISH CHICKEN SKEWERS)

Steps:

• Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
• Cover and marinate a minimum of 3 hours.
• Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
• Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
• Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.

PINCHOS MORUNOS

Steps:

• Put together the shallots, garlic, paprika, parsley, olive oil, sherry, lemon, salt & pepper into a food processor and blend into a smooth paste.
• Place chicken into a plastic bag and pour in the marinade. Leave for 4 hours or overnight (for best results)
• After marinating, thread 4-5 pieces of chicken on skewers (if you're using wooden skewers, soak them in water the same time as you marinate your chicken. This will help when cooking, to stop them being completely destroyed by the BBQ immediately).
• Heat a BBQ til hot then grill the chicken for about 10 minutes, moving frequently till lightly charred on all sides.
• Rest the chicken for 2-3 minutes before serving. Serve as a main course, or break up into single pieces and skewer with a toothpick and serve as tapas.

POLLO ESPANOL (SPANISH CHICKEN)

Steps:

• Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
• Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
• Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
• Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.