Mexico City Chicken

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • 3

    large boneless chicken breasts, cut into 1-inch chunks

  • 1/2

    cup of achiote marinade (see recipe below)

  • 2

    poblano peppers, cut into 1-inch pieces

  • 6

    strips of thick cut bacon, cut into 1-inch pieces

  • 1 1/2

    cups of panko bread crumbs, seasoned with a pinch of salt, pepper, garlic powder and crushed red pepper flakes

  • 8-inch wooden or metal skewers

  • Achiote marinade:

  • 1

    ounce annatto paste (also known as achiote)

  • 1

    jalapeño, roughly chopped

  • 4

    cloves garlic, chopped

  • 1

    teaspoon cumin

  • 1

    teaspoon smoked paprika

  • 1

    tablespoon fresh oregano (or 1/2 tablespoon dried)

  • Juice of 1 large orange

  • 3

    tablespoons red wine vinegar

  • 1/4

    cup olive oil

  • 1 1/2

    teaspoons salt

Directions

Combine all the marinade ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Combine the chicken and the marinade, stir well to combine and let marinate for at least 2 hours. When ready, skewer in this order, poblano pepper, bacon, then the chicken. Try not to make the kabobs too tight, only using about 4 pieces of chicken per skewer. Preheat the oven to 350ºF. In a shallow rectangle dish, add the breadcrumb mix. Roll the kabobs in the breadcrumbs until evenly coated. Lay the kabobs on a lined baking sheet and when ready bake for 30 to 35 minutes. The chicken is good served over rice, or like a spiedie with Italian bread also great on top of a fresh salad.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: