Thursday, 2 April 2015

Smokey chicken skewers with corn, chorizo & potato salad

Smokey chicken skewers with corn, chorizo & potato salad

  • 2 Chicken breasts
  • 1 Tsp smoked paprika
  • 1 Clove of garlic
  • 1 Red onion
  • 1 Tin of sweet corn
  • 3 Tbsps fresh coriander
  • 3 Tbsps sour cream
  • 1 Lime
  • 1/2 Cup of sliced chorizo
  • 350g New Potatoes
  • 4 Wooden skewers

Fully submerge the skewers in water and leave for at least 30 minutes.  Peel and finely dice the red onion and mince the garlic and then roughly chop the coriander.  Cut the potatoes into half and chop the chicken into bite sized pieces.  Mix the chicken in a bowl with the paprika and season with salt and pepper, add the garlic, 2 tbsps of red onion and the zest and juice of the lime, mix in 1 tbsp of olive oil and 2 tbsps of coriander.  Boil the potatoes for around 15 minutes, once done drain and keep to one side.  Turn your grill to high, remove the skewers from the water and thread the chicken onto them.  Place the skewers on a baking tray under the grill for around 10 minutes, turning half way through.  Whilst the chicken is cooking fry your chorizo in a small frying pan.  Drain the sweet corn and mix in bowl with the potatoes, add 1 tbsp of coriander and red onion, add the cooked chorizo, drizzle over some olive oil and a pinch of salt and pepper, give it a good mix to combine.  Serve with a dollop of sour cream and the skewers on the side.

Recipe adapted from Hello Fresh