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Prep Time
35 min
Cuisine
Mexican
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 581 kJ 137 kcal |
2218 kJ 524 kcal |
Fat of which saturates |
5.7 g 0.9 g |
21.9 g 3.6 g |
Carbohydrate of which sugars |
13.4 g 2.5 g |
51 g 9.5 g |
Fibre | 1.9 g | 7.3 g |
Protein | 8.8 g | 33.7 g |
Salt | 0.17 g | 0.65 g |
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.
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
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
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
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 soaked skewer in a snake-like fashion and set aside
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
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!)
Whilst the chicken is cooking, combine the mayo with the chipotle paste (can't handle the heat? Go easy!), the remaining red wine vinegar and a drizzle of olive oil – this is your spicy mayo
Serve the chicken skewers with the crispy potatoes, red pepper salsa and spicy mayo to the side
Enjoy!