Get the oven on and rustle up these smoky chicken skewers, served with crispy roast potatoes, a zingy red pepper salsa and a generous drizzle of chipotle mayo.
Prep Time
35 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red pepper
red pepper
10g coriander
coriander (100%)
skewers
none
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
1 tsp smoked paprika
Paprika
Allergens
Allergens highlighted by † (sulphites, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
2
Soak the skewers in cold water (this stops them burning whilst cooking)
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and slice the red onion[s] finely
Chop the coriander roughly
3
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp]olive oil over a medium heat
Once hot, add the sliced pepper, sliced onion and a pinch of salt, then cook for 2 min over a medium heat to soften slightly
Once softened, reduce the heat to low and cook for 10 min or until caramelised
4
Meanwhile, cut the chicken breasts into 4 [8] strips, lengthways
Place the chicken strips in a large mixing bowl with the smoked paprika and a pinch of salt
Thread each chicken strip onto a soakedskewer in a snake-like fashion and set aside
5
Once caramelised, transfer the cooked pepper and onion to a bowl (reserve the pan!)
Add half of the red wine vinegar to the pepper and onion with 1/2 tsp [1 tsp] sugar
Stir through the chopped coriander – this is your red pepper salsa
6
Return the reserved pan to a high heat with 1 tbsp [2 tbsp] vegetable oil
Once hot, add the chicken skewers and cook for 4 min, turning so they brown on all sides
Once browned, reduce the heat to medium-high, cover with a lid and cook for a further 6 min or until cooked though (no pink meat!)
7
Whilst the chicken is cooking, combine the mayo with the chipotle paste (can't handle the heat? Go easy!), the remainingred wine vinegar and a drizzle of olive oil –this is your spicy mayo
8
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