Pollo Bravas (Chicken Skewers With Bravas Sauce)

Inspired by the popular tapa papas bravas, this dish puts chicken on a skewer
and dresses it in the famous sauce. Perfect for outdoor bbqs or other friendly
get togethers.

Servings: 8 skewers

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Appetizer Sauce Tapas

Cuisine:

Spanish

Keywords:

Pollo Bravas

🧂 Ingredients

2 Chicken Breasts

cut into cubes
1 Onion

Cut into 8 wedges, top and bottom removed
150 grams Mushrooms

cut if big, leave whole if small
75 ml Olive Oil

plus more for frying
2 tsp Hot Smoked Paprika
2 tsp Sweet Smoked Paprika
200 ml Chicken Broth
2 tbsp Flour
Salt

to taste

Instructions

1 In a saucepan add the olive oil and get to high heat. Right when it is about to
smoke, add both of the paprika. It should sizzle and pop a bit, and as the dry
spices absorb the oil it should start to form the base of a paste.
2 Take off the heat and add the flour, whisking constantly. We are taking it off
the heat to prevent the flour burning, just while you are mixing it, but then
add it back on the heat right away.
3 Trickle in the chicken broth while still whisking. Treat this like making a
roux, as it is essentially the same thing, except with oil instead of butter,
and fried spices added before the flour. Taste for salt, and then remove from
the pan into a container and set aside.
4 Take wooden skewers and thread the meat, onion, and mushrooms on. I start with
onion, then chicken, then mushroom, but it really doesn’t matter either way.
5 In a griddle, grill pan, or skillet, add a bit of olive oil and medium high
heat, then add the skewers. Be careful not to crowd them as you want the chicken
to cook thoroughly. Cook for about 5 minutes, or until the chicken is cooked
through.
6 Remove the brochettes (skewers) and set on a plate. Using a basting brush,
slather the chicken skewers with the bravas sauce, and add the extra into a side
container so guests can dip more into the sauce if they want.