It’s Cinco de Mayo on Friday! Try these Mexican Chicken Skewers with Rice and Picante Salsa for a tasty dinner!
One of the things I love about being a blogger, is getting inspiration from National or Celebratory days.
We don’t tend to celebrate Cinco de Mayo in the UK, and in fact good ole’ Wiki tells me that it’s celebrated more in the USA than in Mexico.
History tells us that Cinco de Mayo is a celebration of Mexico’s defeat of the French army in 1862 after France, Spain and Britain landed in Mexico to demand payment of debts.
Spain and Britain withdrew after negotiation, but France invaded. Their 6,000-strong, well-armed army were defeated by Mexico’s poorly-equipped 2,000-strong army in one day.
In the US, Cinco de Mayo is more a celebration of Mexican culture, celebrated with parades, music, festivals, Mexican food and drink.
Speaking of food – let’s talk Picante!
Whoa! I whipped up an extra large batch of this stuff, and drizzled over coriander-flecked rice to go with the chicken skewers. Then continued to eat it with crisps, and then again with salad the next day.
It’s got a good kick to it – depending on the heat of your chillies. I like to start with one chilli, blend everything together, then add more if needed. I’ve used Fresno and Thai red chilli peppers when making this salsa, but use whatever chillies you like.
I think it would even taste great warm, as a pasta sauce.
- 3 chicken breast, chopped into cubes (approx 2cm)
- 2 tbsp sunflower oil
- ½ tsp salt
- ½ tsp pepper
- Juice of 1 lime
- 1 tbsp honey
- 2 tbsp fajita spice
- 1 large clove garlic, peeled and minced
- 3 tbsp finely chopped coriander (cilantro)
- 1 red (bell) pepper, chopped into 2cm squares
- 1 green (bell) pepper, chopped into 2cm squares
- 1 yellow (bell) pepper, chopped into 2cm squares
- 1 large red onion, peeled and chopped into 2cm squares
- 1 x 400g (14 oz) tin chopped tomatoes
- 10 ripe cherry (grape) tomatoes
- 1 medium onion, peeled and roughly chopped
- large bunch coriander, roughly torn, stems removed
- 1 or 2 red chillies - such as Fresno, Serenade or Thai
- Juice of 1 lime
- 1 tsp light brown, soft sugar
- 2 cloves garlic, peeled and roughly chopped
- ½ tsp salt
- ¼ tsp white pepper
- To Serve:
- Boiled rice
- Roughly chopped coriander (cilantro)
- Fresh lime slices
- Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.
- Preheat a griddle pan and brush with oil.
- Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.
- Place the skewers on the griddle (or BBQ, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.
- Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.
- Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.