Desserts & Drinks
Prep time: 10 min.
Total time: 40 min.
2 tsp. GOYA® Extra Virgin Olive Oil, divided
1 medium red onion, finely chopped (about ¾ cup)
1 tsp. GOYA® Minced Garlic
1 chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
½ tsp. ground cumin
1 can (9.6 oz.) GOYA® Tamarind Nectar
2 boneless, skinless chicken breast halves, cut into ¾” cubes
2 scallions, thinly sliced
|1.||Heat 1 tsp. oil in medium skillet over medium-high heat. Add onions, garlic, chipotle pepper, ½ tsp. Adobo and cumin; cook, stirring occasionally with wooden spoon, until onions are soft and translucent, about 7 minutes. Pour tamarind nectar into skillet; bring to boil. Lower heat to medium low; simmer, stirring occasionally, until nectar mixture begins to thicken slightly, about 5 minutes. Carefully blend tamarind mixture in blender until smooth, about 30 seconds. Transfer sauce to medium bowl; set aside until cool.|
|2.||Heat grill or grill pan to medium-high heat. Thread chicken onto 4 pre-soaked wooden skewers. Drizzle remaining olive oil over chicken; rub to spread evenly. Season chicken with remaining Adobo. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden brown on all sides, about 6 minutes. Continue cooking, brushing chicken with reserved tamarind sauce and turning occasionally, until chicken is cooked through, about 10 minutes more.|
|3.||To serve, transfer chicken skewers to platter; sprinkle with sliced scallions.|