Mexico City Chicken

Ingredients:

3 large boneless chicken breast, cut into 1-inch chunks

½ cup of achiote marinade (see achiote chicken recipe)

2 poblano peppers, cut into 1-inch pieces

6 strips of thick cut bacon, cut into 1-inch pieces

1½ cups of panko bread crumbs, seasoned with a pinch of salt, pepper, garlic powder and crushed red pepper flakes

8-inch wooden or metal skewers

Directions:

Combine the chicken and the marinade, stir well to combine and let marinate for at least 2 hours. When ready, skewer in this order, poblano pepper, bacon, then the chicken. Try not to make the kabobs too tight, only using about 4 pieces of chicken per skewer. Preheat the oven to 350 degrees. In a shallow rectangle dish, add the breadcrumb mix. Roll the kabobs in the breadcrumbs until evenly coated. Lay the kabobs on a lined baking sheet and when ready bake for 30 to 35 minutes. The chicken is good served over rice, or like a spiedie with Italian bread also great on top of a fresh salad.

Mexico City Chicken

Other recipes by Sonia:

Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas