Chicken And Egg Salad

Recipe courtesy of Michell Perez, Picante Tapas Bar and Restaurant.
Directions for: Pollo Moruno with Grilled Seasonal Vegetables

Ingredients

Chicken

2 ⅕ lb(s) boneless skinless chicken, breasts

2 tsp ground coriander

2 tsp ground cumin

2 tsp Spanish paprika

1 tsp chili, flakes

1 tsp salt

tsp ground black pepper

1 Tbsp pureed garlic

2 Tbsp fresh lemon, juice

1 Tbsp olive oil

1 Tbsp water, optional

6 wooden skewers, soaked in water, for an hour

Vegetables

1 red pepper

1 green zucchini

1 garlic, clove, chopped

1 Tbsp olive oil

a liberal sprinkling of dried basil

a liberal sprinkling of dried oregano

salt and pepper, to taste

Directions

Chicken

1. Preheat oven to 350 degrees F.

2. Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.

3. Cover and marinate a minimum of 3 hours.

4. Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.

5. Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs and pepper. Grill vegetables.

6. Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables in the oven for a few minutes until chicken is cooked through.

Vegetables

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