Tropical Chicken On Sugarcane Skewers With Peanut Plantain Dipping Sauce Food

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE

Steps:

• In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
• Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
• Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
• Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

SUGARCANE CHICKEN SKEWERS WITH SANGO SAUCE

Steps:

• Cut the sugarcane half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
• Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl.
• In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours.
• Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes. Then, add the chicken stock, green plantains, and peanuts. Cook this mixture until the plantains have become tender, about 20 minutes. Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce.
• Preheat a grill or the broiler.
• Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side. Serve with a side dish of the Sango Sauce, for dipping.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

TROPICAL CHICKEN SKEWERS

Steps:

• In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
• Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
• Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

SWEET CHICKEN SKEWERS WITH A PEANUT DIP

Steps:

• Whisk all the ingredients but the chicken together.
• Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
• Chill rest of sauce for dipping.
• Skewer chicken in a ribbon method onto soaked skewers.
• Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
• Serve with chilled dip and fresh sliced cucumbers!

CHICKEN SKEWERS WITH SPICY PEANUT SAUCE

Steps:

• Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
• Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
• Preheat grill or broiler, and cook chicken until done and lightly browned.
• Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.