Impale a few slices of this famously delicious, Spanish
sausage in between your chunks of chicken, and as it grills, it will splatter
its spicy, smoky fat all over its much blander skewermate, and once again, you
and grilled chicken will be good buddies...just like Eddie Murphy and Nick Nolte.
That reference will make a lot more sense once you watch the
beginning of the video. Anyway, this is nothing more than a suggestion to help
cure grilled chicken fatigue, and as usual, I expect you to tailor this concept
to your own strange and exotic tastes. I hope you give this a try soon. Enjoy!
Ingredients for 4 Skewers:
8 oz chorizo sausage, cut in 16 pieces
2 large chicken breasts, cut in 10 pieces each
1/2 red onion
1 red bell pepper
salt and pepper to taste
1 tsp smoked paprika
cayenne to taste
1 tbsp sherry vinegar
1 tbsp olive oil
2 tsp minced fresh oregano
35 comments:
OCSCPSCOSCPSCOP - Onion Chicken Sausage Chicken Pepper Sausage Chicken Onion Sausage Chicken Pepper Sausage Chicken Onion Pepper. Great as always Chef John.
Can I ... grill it in the oven? I actually have no idea how to utilise the oven grill because every time I turn it on, it sets off the fire alarm without cooking anything :/
I love your work and recipes. You were the one who inspired me to start my own cooking blog. I've tried a lot of your dishes as well and they're absolutely amazing.
Note that there's two very different sausages called chorizo; the Spanish kind is what you're showing, while the Mexican kind probably won't work for this purpose. If you're in an area which only has the Mexican kind, you might be able to find linguica (the Portuguese equivalent) or you might try using fancy cured pepperoni (the kind caked in a rind of pepper) instead.
As simple as it seems, that's a great tip for cutting up chicken breasts. Your videos are always full of great tips and so entertaining. Thanks Chef!
Ugh! You lost me in the first minute in this video. Conservativism is not 'dull'. It's avant garde. It takes true guts to become conservative. Try it and you'll see (especially in your hometown). It's progressivism that is boring, bland, and commonplace.
Don't follow the masses to that same old liberal morass. Strike out on your own. Be your own person. Be conservative. Heck, you might even balance your checkbook if you do.
Ok, now it's time to watch your cool video.
One more thing since I'm in the doghouse already and can't make it any worse - the word is pronounced skew were. Not sk-yer.
Ooh, you said it right at the 2:47 mark! Yay! I don't care that you're a crazy liberal. You're aces with me.
What do you think about cutting up chicken with the grain? My mother always squeals whenever I try to sneakily cut the chicken into cubes, and maybe I can prove her wrong once and for all!
Thank you for these videos! They make a great little break during the day.
I was obviously talking about a conservative personality (which I have) verses a wild one, and it had nothing to do with political leanings.
Do you conservatives really think people are talking about them every time they hear that word used? Probably just the ones that only watch FOX news.
Thanks!
Speaking of pronunciations... "Fox News" is more correctly rendered as "Faux News".
its 9 1/2 inch! Read post for thickening info!
I can't believe you let my comments through. You are so awesome, Chef John!
"Do you conservatives really think people are talking about them every time they hear that word used?"
To answer your question, no. We just think you are talking about conservatism when you mention conservatives or conservatism. It seems like a logical assumption.
My pleasure!
What's that old saying about give a man enough rope?
Hey CJ
have 2 questions regarding 2 issues non related to the post. What do you use to clean your all clad stainless to maintain a non-scratched shinny surface, and the brand name for the glass mixing bowls you have been using of late? Love the style, shape of the mixing bowls but have been unable to locate this particular style in search engines. Thanks!
Where do I find the chorizo in the casing? I'm just finding sausage without the casing.
Hey CJ
If this is a repeat post, my apologies. Not related to your particular culinary topic, but I have been meaning to ask you these questions every time I watch one of your videos.
Your All-Clad always looks brand new every time you use such in a video. How do you clean your stainless to look as if it is brand new (I currently use Bar Keepers Friend but mine never come out looking like yours). Secondly, the glass mixing bowls you have been using over the past several months, what is the brand name and style of these mixing bowls? I have tried searching for such online but I have not seen this particular style. Thanks!
Rub the pan with a little oil and it hides all the blemishes. The bowls are from Ikea. Thanks!
Thanks! What do you use to clean your All-Clad cookware?
What kind of chorizo do you use?
Any Spanish chorizo, just not the ground Mexican kind.
Just soap and water!
blogagog: Chef John did qualify the pairing of the dull conservative character with the flamboyant charismatic character as a "Hollywood buddy movie". Chill son
Hi Chef John love this site I look forward to your new posts. I was wondering if red wine vinegar would work I don't have sherry vinegar
chef jonh because of you my wife loves me more..... lol u r the man!!!!
Yes, any vinegar will work!
How can I be the man, if you're the man? ;)
Made this last night on the grill with your roasted red potato recipe added the rest of the red onion to the potato turned out great wife loved it thx for all the time you put in to these great recipes
I made this last night on the grill also and the grill I made your roasted red potato recipe only change I made was adding the rest of red onion to the potatoes turn out great wife loved it. Thx for all the time you put in for these great recipes
We made this tonight with Spanish Chorizo that we bought in San Francisco. It was delicious! Thank you, Chef John!
What happens if I sub chipolte for the smoked paprika? (smoked paprika is not easy to come by in my area, unfortunately)
If I use regular paprika & a little cayenne, will that do?
Before I make the dish I'd sort of like to hear your opinion (or someone else who's made it this way).
Any ground peppers will work here! But, t's a matter of personal taste whether it will work for you. No way for me to tell, so you'd have to try. Enjoy!
So, feeling a bit peccish, I go downstairs to the kitchen to see what. There is chicken piccata, couscous primavera, spinach soufflé, some variation of corn pudding and blueberry clafoutis (Yorkshire pudding), broccoli gratin. Oh, and blue cheese dressing. Thinking I may need a twelve step program.
Also some chorizo and chicken for some skurs.
And strawberries ready for shortcake.
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