Ingredients
- 2 large, skinless chicken breasts
- ½ tsp smoked hot paprika
- 1 garlic clove crushed
- Grated zest and juice of 1 lemon
- 1 tbsp olive oil
- El Sabor Original Wraps
- 142ml pot soured cream to serve
- Mixed dressed salad to serve
For the sauce
- 280 gr. jar roasted red peppers in oil
- 1 small onion thinly sliced
- 75 gr. piece chorizo skinned and diced
Method
- Cut the chicken into large chunks and put in a non-metallic bowl with the paprika, garlic, lemon zest and juice and oil.
- Season, toss together and marinate for at least 30′ or up to 180′.
- Meanwhile, make the sauce.
- Drain and roughly chop the peppers, reserving 2 tablespoons oil.
- Heat the reserved oil in a large frying pan over a medium heat.
- Add the onion and cook, stirring, for 5′, until softened.
- Add the peppers, chorizo and a splash of water.
- Cover and simmer over a gentle heat for 5′, until the sauce is thickened.
- Season to taste.
- Cover and keep warm.
- Preheat the grill to medium-high.
- Thread the marinated chicken onto metal or wooden skewers (if using wooden skewers, soak them first in water to prevent scorching).
- Grill for about 5′ each side, until the chicken is cooked through.
- Remove the chicken from the skewers and serve on the wraps with the sauce, soured cream and a mixed dressed salad.