Monday, July 23, 2007

Chicken, Tomato and Melon Skewers Al Ferran Adria

Chicken, Tomato and Melon Skewers Al Ferran Adria

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By Jose Andres


     2 Tablespoons olive oil

     4 4-ounce chicken breast fillets, cut into 1-inch cubes

     ¼ melon, peeled and cut into 1-inch cubes (Chef Andres prefers seedless watermelon)

     8 plum tomatoes, sliced into 1-inch rounds

     1 Tablespoon lemon juice

     1 teaspoon lemon zest

     4 Tablespoons extra virgin olive oil (Chef Andres prefers Spanish)

     1 Tablespoon sherry vinegar

     Sea salt


Heat olive oil in a skillet. Season the chicken with salt and pepper and saute until golden brown, about 7 minutes.

Place the melon cubes, tomato slices, and chicken on each skewer.

In a small bowl, combine the lemon juice, half the lemon zest, extra virgin olive oil, and vinegar to make the dressing.

Place the skewers on a serving plate and top with the dressing. Sprinkle with sea salt and the remaining lemon zest.

Adapted by

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 7 minutes

Round Out the Meal:

With steamed brown rice.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A Tempranillo.

From Tapas: A Taste of Spain in America published by Clarkson Potter.

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