Chicken, Capsicum and Cider Skewers
There couldn’t be an easier, more colourful and tasty tapa than these wee skewers. They can be eaten hot or at room temperature. A perfect snack!
- 2 skinless chicken breasts
- ½ green capsicum, diced into 2 cm chunks
- ½ red capsicum, diced into 2 cm chunks
- 3 Tb olive oil
- 3 cloves garlic – minced
- salt & pepper to season
- ½ cup cider
Soak 15 short wooden skewers in cold water. Cut the breasts into 2 cm cubes and put in a bowl with diced capsicum, olive oil and minced garlic. Stir to coat.
Thread chicken and peppers onto skewers.
Heat a heavy-based pan to medium and fry the skewers on a medium heat, in batches, turning to brown the chicken on all sides and cooking through. When all skewers are browned put them all back in the pan (doesn’t matter if they’re on top of each other), add the cider and cover immediately with a lid (or dinner plate) and cook for 3-5 minutes or until chicken is cooked through.
Serve warm or room temperature.
Pencarrow Martinborough Chardonnay 2011 $17-20
Crossroads Kereru Road Hawkes Bay Chardonnay 2010 $29-40