Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 bocadillo rolls
- 1/2 cup roasted piquillo peppers, sliced
- 1/2 cup arugula
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Brush chicken breasts with the olive oil mixture and grill for 5-7 minutes on each side, or until cooked through.
4. Remove chicken from grill and let rest for 5 minutes.
5. Slice chicken breasts into thin strips.
6. Cut bocadillo rolls in half and lightly toast on the grill.
7. Layer sliced chicken, roasted piquillo peppers, and arugula on the bottom half of each roll.
8. Top with the other half of the roll.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 32g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Roasted red peppers can be substituted for the piquillo peppers.
- Spinach can be substituted for the arugula.
Variations:
- Add sliced avocado or tomato for extra flavor.
- Use a different type of bread, such as ciabatta or sourdough.
- Add a spread, such as mayonnaise or aioli.
Tips and tricks:
- Make sure to let the chicken rest before slicing to keep it juicy.
- If using an outdoor grill, make sure to oil the grates to prevent sticking.
- To make the bocadillos ahead of time, store the chicken, peppers, and arugula separately and assemble just before serving.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bocadillos on a wooden board or platter for a rustic look.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill is hot enough and well-oiled.
- If the bocadillos are too dry, add a spread or more olive oil to the bread.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bocadillos are a traditional Spanish sandwich made with bread and a variety of fillings, such as ham, cheese, and vegetables.
Flavor profiles:
The smoky flavor of the grilled chicken pairs perfectly with the sweet and tangy piquillo peppers and peppery arugula.
Serving suggestions:
Serve with a cold glass of Spanish wine or a refreshing iced tea.
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Region: Spanish