1/3 cup white wine
1 tbs ketchup
1 tbs peanut butter
1 tbs dark soy sauce
1 tbs Hungarian paprika
1 tsp minced fresh ginger
1/4 tsp Kosher salt
2 whole chicken breasts (2 pounds total), skinned, boned, and cut into 1-inch pieces
2 ripe plantains, peeled and sliced into 1/2-inch pieces
In a small saucepan combine wine, ketchup, peanut butter, soy sauce, paprika, ginger, and salt. Bring to a boil. Let cool completely.
Place chicken and plantain pieces in separate resealable plastic bags. Pour 1/4 of marinade in each bag; close bags. Marinate in refrigerator 1 hour.
2 large tomatoes
2 tbs olive oil
1 small red onion, finely chopped
1 red finger chile pepper, seeded, veined and finely chopped
2 cloves minced garlic
1/2 lime
Salt and pepper
Vegetable oil for brushing skewers
In a small aluminum foil pan place tomatoes, stem side down. Place pan on cooking grate. Grill 15 to 20 minutes or until blackened. Remove and discard tomato skins. Mash tomatoes; set aside.
Heat oil in small saucepan. Add red onion and chile; cook and stir 2 minutes. Add garlic and mashed tomato; simmer 5 minutes. Keep warm until skewers are ready.
On 12-inch skewers, alternately thread chicken and plantain pieces, leaving space between pieces. Squeeze lime juice over skewers; sprinkle with salt and pepper. Brush skewers with oil and place in center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. Serve with warm Tomato Salsa.
Makes 4 servings.
