Tapas Chicken Roasted Red Pepper Skewers Recipes

TAPAS - CHICKEN WITH SHERRY (PECHUGA DE POLLO CON JEREZ)

Steps:

• Season the chicken with salt.
• Lightly coat chicken in flour.
• Add 3 tbsp.
• olive oil to sauté pan over medium high heat.
• Panfry chicken until golden brown, about 2 to 3 minutes.
• Remove from the heat and season with black pepper and thyme.
• Meanwhile, heat remaining 1 tbsp.
• olive oil in a separate pan.
• Add the sherry and then the garlic.
• Add the chicken and cook for 1 minute.
• Finish with diced olives.

RED BELL PEPPER TAPAS

Steps:

• Adjust broiler rack to within a 4 inches of heat source.
• Cover broiler pan with foil and preheat broiler.
• Place peppers on hot foil.
• Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
• Remove peppers from broiler and place in a brown paper bag.
• Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
• Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
• Rinse peppers with cold water and remove seeds.
• Slice pepper halves lengthwise into 1/4 inch strips.
• Place pepper strips into a jar.
• Add oregano, garlic and oil.
• Close the lid and shake to blend.
• Allow to marinate an hour.
• We like this served with garlic bread.
• This will keep one week in the refrigerater in jar.
• I haven't tried letting it marinate that long but I bet it would be great.
• Cooking time includes steaming and marinating time.