Feeds:
Posts
Comments

Posts Tagged ‘Adobo de Pollo’

Movida is the best Spanish restaurant in Melbourne. We were there last June and just got a table by the skin of our teeth as it is massively popular. It’s up a little cobbled street and if you didn’t know better you would walk right by which would be a big mistake as the tapas are fandabbydosey. They also have a crackin wine list and great staff – our idea of heaven. So book your table before you go!!

Jono’s sister Rachel sent us Movida Rustica for Christmas, the second cookbook to come out of this restaurant and we’ve been dying to get stuck into the recipes.

These barbecue kebabs have a delicious herby flavour with a massive oomph from the smoked paprika and they give off a fabulous sweet smoke when they’re cooking. So if you’re not going to Melbourne or indeed Spain any time soon we suggest you try these.

P.S. M&S are at last doing skinless, boneless chicken thighs but they are in the casserole section rather than the chicken section.

P.P.S. You’re supposed to marinade the chicken overnight but we forgot and just marinated for 1 hour and it was still great.

Adobo de Pollo (or Chicken skewers with paprika and oregano to us Irish folk) – makes 12 tapas

  • 1kg skinless chicken thigh meat, cut into 2.5 cm chunks
  • 2 tbsp smoked sweet paprika
  • 1 tbsp cumin seeds, roasted and ground
  • 3 garlic cloves, finely chopped
  • 3 tbsp finely chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp saffron threads
  • 1 tsp fine sea salt
  • 125ml extra virgin olive oil

Combine all of the ingredients in a big bowl, cover with cling film and marinate overnight in the fridge (or for as long as you’ve got).

Thread the chicken onto 12 metal skewers.

Heat the barbecue to high and cook the skewers for 5 minutes, or until cooked through, turning often.

Let them cool slightly and serve – we had ours with some herby lemon couscous.

Wine suggestion: Do like the Spanish and drink Sherry – we had a glass of Lustau VORS (Very Old Rare Sherry) dry Oloroso which is exceptionally special but any dry Oloroso or Amontillado will serve you well. Chin chin!

Read Full Post »