Costa Rican Chicken and Plantain Skewers
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Costa Rican Chicken and Plantain Skewers
Costa Rican Chicken and Plantain Skewers
1/2 large onion, sliced 1/2-inch thick
1 medium carrot, peeled and cut into 3 pieces lengthwise
2 dried guajillo peppers, stems and seeds removed
1 cup water
2 tbsp. molasses
2 tbsp. lemon juice
1 tbsp. cider vinegar
1 tsp. ground cumin
1/2 tsp. sea salt

1 lb. Raley's fresh boneless, skinless chicken breasts, cut into 1-inch cubes
2 Large ripe plantains, sliced 1-inch thick (skin should be black)
1 Medium red onion, cut into 1-inch cubes (use outer rings only)
4 to 6 Large wooden skewers*

This "salsa" is really a sauce that’s sold in bottles in Costa Rica. Brush on chicken skewers while grilling, but make sure to save some for the table.

Prep: 30 minutes, Cook: about 20 minutes, Serves: 4

1. Grill onion and carrot over medium heat for 3 to 5 minutes on each side or until tender. Grill guajillo peppers for 10 seconds on each side, just until fragrant and lightly toasted. Place all salsa ingredients in a blender and blend until smooth. Divide into 2 bowls and set aside.

2. Thread chicken, plantains and onion onto skewers. Cook on a well-oiled grill over medium-high heat for 10 minutes, turning and brushing with half the salsa 2 to 3 times. Serve with reserved salsa.

*Soak wooden skewers before using to keep from burning on the grill. 

Nutritional Information:
335 calories, 27 g protein, 3 g total fat (1 g sat.), 50 g carbohydrate, 3 g fiber, 23 g sugar, 63 mg cholesterol, 372 mg sodium, 8 points