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Note: For chipotle puree, empty 1 can
chipotles en adobo into a blender or food processor; blend until smooth.
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Anticuchos De Pollo
Chicken Brochettes
2 C. mango nectar
2 T. ketchup
1 t. chipotle puree (see note)
1 T. olive oil
1 t. Worcestershire sauce
2 pounds skinless, boneless chicken breasts (preferably free-range), cut into
strips about 1 by 4 1/2 inches
Light a charcoal or gas grill. Soak 6 to 8 wooden skewers in water for 30
minutes.
In a large, shallow bowl, whisk the mango nectar, ketchup, chipotle puree, oil
and Worcestershire sauce together. Add the chicken and let sit for 15 minutes.
Drain the chicken and weave each strip onto a skewer. Grill for 3 to 5 minutes
on each side, or until opaque throughout.
Serve hot or at room temperature.
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