Ingredients with Measurements:
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Massa de Pimentão (Portuguese red pepper paste)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together the olive oil, red wine vinegar, Massa de Pimentão, paprika, salt, and black pepper.
2. Add the chicken cubes to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken, red bell pepper, green bell pepper, and onion onto the skewers, alternating the ingredients.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender.
6. Serve hot with your choice of sides.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 343
Fat per serving: 18g
Carbohydrates per serving: 10g
Protein per serving: 34g
Substitutions for ingredients:
- If you can't find Massa de Pimentão, you can substitute with a mixture of red pepper flakes, garlic powder, and smoked paprika.
- You can use any color bell pepper you prefer or have on hand.
Variations:
- You can use beef, pork, or shrimp instead of chicken.
- Add cherry tomatoes to the skewers for extra flavor and color.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers to ensure even cooking.
- If using wooden skewers, make sure to oil them before threading the ingredients to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the skewers on a platter with a sprinkle of chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side of rice or roasted potatoes.
- A green salad with a vinaigrette dressing would also be a great accompaniment.
Suggested side dishes:
- Rice
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the chicken is not cooking through, reduce the heat and cook for a longer time.
- If the vegetables are burning before the chicken is cooked, move them to a cooler part of the grill or grill pan.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Espetadas de Frango com Massa de Pimentão is a traditional Portuguese dish that is typically made with chicken or beef skewered with vegetables and marinated in Massa de Pimentão, a red pepper paste that is a staple in Portuguese cuisine.
Flavor profiles:
This dish has a smoky, slightly spicy flavor from the Massa de Pimentão and paprika, with a charred and slightly sweet flavor from the grilled vegetables.
Serving suggestions:
Serve hot with your choice of sides and a glass of Portuguese red wine.
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Region: Portuguese