Adobo de Pollo

Chicken Skewers Marinated With Paprika And Oregano

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Preparation info

  • Difficulty

    Easy

  • 12

    Tapas

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

TO GET AN IDEA OF THE INTENSITY AND ENERGY OF THE SPANISH FERIA OR FAIR, IMAGINE THE SIDESHOWS FROM THE AGRICULTURAL SHOW YOU WENT TO AS A KID AND MULTIPLY THAT BY A HUNDRED. THOUSANDS OF COLOURED LIGHTS, CRAZY, CRAZY RIDES, HORDES OF RAMPAGING TEENAGERS, A CACOPHONY OF POP MUSIC FROM SCORES OF DIFFERENT CASETAS (LARGE TENTS RUN BY LOCAL SOCIAL OR POLITICAL ORGANISATIONS) — THAT IS THE FERIA. IT’S AN EARLY-SUMMER INSTITUTION IN ALMOST EVERY DECENT-SIZED TOWN. SOME OF THE CASETAS HAVE A PORTABLE KITCHEN AND MANY SERVE SKEWERS OF GRILLED MEAT MARINATED IN ADOBO — THE CLASSIC MARINADE OF HERBS AND PIMENTÓN. LAST TIME I WAS IN CÁCERES THE TOWN WAS EMPTY; IT SEEMED THEY WERE ALL AT THE FERIA — ALL 82,500 OF THEM. THERE I HAD ONE OF THE BEST PINCHOS I HAVE EVER HAD. IT WAS A SKEWER OF LAMB, SLIGHTLY CHARRED ON THE OUTSIDE, MOIST IN THE MIDDLE AND REDOLENT OF GARLIC, CUMIN, OREGANO AND LOADS OF SWEET SMOKY PAPRIKA. HERE WE ARE USING CHICKEN, BUT YOU CAN JUST AS EASILY SUBSTITUTE LAMB, BEEF OR PORK.

Ingredients

  • 1 kg (2 lb 4 oz) skinless chicken thigh meat, cut into 2.5 cm (1 inch) chunks
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon cumin seeds, roasted and ground
  • 3 garlic cloves, finely chopped
  • 3 tablespoons finely chopped parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon saffron threads
  • 1 teaspoon fine sea salt
  • 125 ml (4 fl oz/½ cup) extra virgin
  • olive oil

Method

Combine all the ingredients in a large bowl, cover with plastic wrap and marinate in the refrigerator overnight.

Thread the chicken meat onto 12 metal skewers. Heat a charcoal grill or barbecue flat plate to high. Cook the chicken skewers for 5 minutes, or until cooked through, turning regularly. Allow to cool slightly, then serve.