Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken espetada. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Chicken Espetada is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Chicken Espetada is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken espetada using 28 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Espetada:
- Make ready 1 chicken breast
- Prepare 1 tomato medium
- Take 1 capsicum medium
- Prepare 1 onion medium
- Prepare Oil for grilling
- Prepare For Chicken Marinade
- Prepare 2 tsp soya sauce
- Prepare 1 tsp black pepper (freshly ground)
- Take 1 tsp honey
- Get 1 tsp habanero sauce
- Make ready 2 tsp oil
- Get 1 tsp ginger paste
- Get 1 tsp garlic paste
- Get 1/2 tsp salt
- Get For Glaze
- Get 1 tsp soya sauce
- Make ready 1 tsp honey
- Get 1 tsp crushed red chillies
- Make ready 1 tsp sriracha sauce
- Prepare 1/4 tsp salt
- Prepare For Wedges
- Take 1 potato large
- Prepare Oil for frying
- Take For Coleslaw
- Prepare 1 cabbage small
- Get 1/4 cup mayonnaise
- Prepare 1/2 cup cream
- Take 1/2 tbsp sugar
Steps to make Chicken Espetada:
- Wash and cut the chicken breast into 1 inch thick pieces, or cubes.
- Prepare marinade by mixing all ingredients in a large bowl. Add chicken and mix well. Leave aside and cover for 30 minutes.
- Wash veggies. Cut the tomato, onion, and capsicum, into medium sized cubes.
- Prepare coleslaw. Wash the cabbage and slice it in half. Now, shred the cabbage in a semi circular motion to create threads.
- In a bowl, mix mayonnaise and cream. Whip with a fork until smooth. Add sugar. Whip until smooth.
- Add the cabbage in and mix. Place bowl in fridge, and take out just before serving.
- Heat a grill pan. Brush oil on it with a brush. Lay down the chicken pieces and let them grill for about 2 mins on each side.
- Prepare glaze by mixing all ingredients in nicely. Brush the glaze onto the chicken pieces generously.
- Flip the chicken pieces. Brush with glaze on the other side. Let it grill for 2 minutes.
- Prepare wedges. Wash and peel the potato. Slice it in half. The slice semi circle wedges from each half.
- Put wedges in a sieve and run cold water over them. Shake dry.
- Heat oil in a wok. Fry the wedges until golden brown.
- Remove chicken from grill. Add veggies in the bowl of the remaining glaze, then place on grill pan.
- Grill veggies until some of the skin is blackened. Remove the charred layer by peeling.
- Pierce the chicken pieces and the veggies alternately on a skewer. Hang onto the espetada stand.
- Place the wedges on the bottom of the stand. Remove coleslaw from fridge and serve in a small dish.
- Serve with choice of sauce. Enjoy resturant style dish in the comfort of your own home!
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