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Smoky Chicken Skewers With Red Pepper Salsa

Smoky Chicken Skewers With Red Pepper Salsa

Rating
4.5rating out of 5

(6131 reviews from our customers)

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 pepper
fresh-coriander
10g coriander
wooden-skewer-(2)
4 skewers
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Potatoes
4 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (50ml) †
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
Chipotle-paste
1 chipotle paste sachet (20g)
paprika
1 tsp smoked paprika
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 10g coriander
  • skewers
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
  • 2 x 125g British chicken breast fillets
  • 1 chipotle paste sachet (20g)
  • 1 tsp smoked paprika
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
*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)
1 white potato
potato
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
2 x 125g British chicken breast fillets
Chicken breast
1 chipotle paste sachet (20g)
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 soaked skewer 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 remaining red wine vinegar and a drizzle of olive oil this is your spicy mayo

8

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Serve the chicken skewers with the crispy potatoes, red pepper salsa and spicy mayo to the side

Enjoy!

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