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Add a photoServings: 8
Ingredients
- 1 piece fresh sugarcane stick - (12" long)
- 1 lb chicken fillets or possibly the breast cut 1/2"-thk strips
- 1 tsp minced garlic
- 2 Tbsp. extra virgin olive oil
- Â Â Extra virgin olive oil for cooking
- 1 x white onion minced
- 1 x red bell pepper minced
- 1 x yellow bell pepper minced
- 1 x cubanella pepper minced
- 2 x garlic cloves
- 4 c. chicken stock
- 1 x green plantain peeled, minced
- 1 c. toasted shelled peanuts
Directions
- Cut the sugarcane in half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
- Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl.
- In a small bowl, combine the oil and garlic, mix well, and then pour the mix over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hrs.
- Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute/fry the onion, peppers, and garlic slowly, cooking for about 10 min. Then, add in the chicken stock, green plantains, and peanuts. Cook this mix till the plantains have become tender, about 20 min. Remove the pot from the heat, and then, using an immersion blender or possibly a food processor, puree the sauce.
- Preheat a grill or possibly the broiler.
- Grill the chicken skewers till they are hard to the touch and cooked through, about 3 min per side. Serve with a side dish of the Sango Sauce, for dipping.
- This recipe yields 8 hors d'oeuvres portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 253 | |
| Calories from Fat 156 | 62% |
| Total Fat 17.38g | 22% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 276mg | 12% |
| Potassium 447mg | 13% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.99g | 3% |
| Protein 16.26g | 26% |
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