Cilantro Chili Chicken Skewers

Cilantro Chili Chicken Skewers

2 pounds boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, mince
3/4 bunch fresh cilantro (save remaining for garnish)
1 teaspoon salt & pepper
Sweet chili sauce for basting

Cooking Process:
Soak skewers in water for at least 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl.  Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer.  Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.

http://cookinghawaiianstyle.com/index.php/hawaiian-recipes/recipes/detail/2654/cilantro-chili-chicken-skewers

Chicken Paprikash

Chicken Paprikash

  

1/4 cup canola oil

1 large onion, thinly sliced

2 red bell peppers, thinly sliced

3 large garlic cloves, thinly sliced

1/4 cup sweet Hungarian paprika, plus more for sprinkling

1 1/2 teaspoons caraway seeds, ground

3 tablespoons all-purpose flour

6 cups chicken stock or low-sodium broth

2 bay leaves

2 thyme sprigs

Salt and freshly ground pepper

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces

1/2 cup fat-free sour cream

In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.

Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.

NOTES One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber.

http://www.foodandwine.com/recipes/chicken-paprikash