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The only name I ever knew for these chicken skewers growing up was "alambritos," as my Mom called them. Her favorite way to make them was with beef, but I tend to favor chicken when I am taking a dish to pass to someone's home. So whether it's called skewers, kabobs, brochetas, or alambritos, it is one of my favorites to make!
3 large boneless chicken breasts
1½ cups chile colorado sauce
4 Anaheim peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
1 pound center cut bacon, cut into 1-inch pieces
Salt and pepper
10 ten-inch metal skewers
For Chile Colorado Sauce:
10 dried New Mexico peppers or guajillo peppers
2 dried chipotle peppers or chipotles in adobo
4 cloves garlic
½ tablespoon crushed cumin seeds
½ tablespoon crushed Mexican oregano
1½ cups vegetable or chicken broth
1. First make the chile colorado sauce.
2. Remove the stems and seeds from the dried peppers. In a medium-size pot, combine the peppers and the garlic, cover with water. Cook on medium heat until it comes to a boil. Reduce heat and cook for another 15 minutes, stirring now and then. Cover and remove from heat, let cool slightly.
3. Once peppers have cooled slightly, drain all of the water. Transfer to blender, add the cumin, broth, and salt, blend on high until smooth. Taste for salt. You can use the sauce as-is, or you can strain it through a wire mesh strainer for a smoother sauce.
4. I like to fillet the chicken breast, for a thinner cut, then cut them into 1-inch pieces. After cutting chicken, transfer to a glass bowl, lightly season with salt and pepper, add chile sauce. Stir well to combine, cover and marinate in refrigerator for 3 hours.
5. When chicken is done marinating, line a large baking sheet with easy release foil paper, set aside. I like to skewer in this sequence: Pepper, onion, bacon, the chicken. Transfer to lined baking sheet as you finish each skewer. When you are all done there should be about 5 to 6 pieces of chicken on each skewer. Yields 10 skewers.
6. Move the top rack of the oven so it is about 10 inches from the broiler. Preheat broiler on high for 10 minutes. Drizzle a little olive oil onto chicken skewers. Broil for 8 minutes, turn over and broil for another 8 minutes. Remove from oven and let rest for a few minutes. You can serve the skewers individually, or you can remove from skewers and transfer to serving dish. Yields up to 10 servings.
Other recipes by Sonia:
Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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