Pollo Bravas (Chicken Skewers With Bravas Sauce)

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Pollo Bravas (Chicken Skewers With Bravas Sauce)

This recipe for pollo bravas is quite similar to my chicken brochettes recipe, except for the fact I add a sauce after instead of a marinade before. This makes these chicken skewers with bravas sauce an almost no-prep meal. Simply chop up the chicken breast along with veggies of your choice, grill or saute, and dress with some delicious homemade bravas sauce. Okay, maybe there is a bit of prep involved…but at least no marinade to wait for right?

If you don’t know what bravas sauce is, it is essentially a paprika based condiment most often served with fried potatoes in Spain. The dish Patatas Bravas, is one of the most popular tapas in Spain in fact. I’ve changed it up a bit and used chicken brochettes as the base instead of potato, for those who want to avoid pesky carbs. If you like tapas, go check my article A Comprehensive Guide To Tapas In Granada, the home of tapas, to learn more.

Each chicken breast will make about 4 skewers of pollo bravas, however it really depends on the vegetables you use. For this one, I chose onion and small white button mushrooms since I had some leftover after making my potato pie with chicken and mushrooms.

Pollo Bravas Ingredients

2 Chicken Breasts; cut into cubes.

1 Onion; yellow. Top and bottom chopped off, then cut into 8 wedges

150 grams Mushrooms; cut if large, left whole if small.

75 ml Olive Oil; plus more for frying

2 tsp Hot Smoked Paprika; adjust to taste if you want it more mild.

2 tsp Sweet Smoked Paprika

200 ml Chicken Broth

2 tbsp Flour

Salt; to taste

Pollo Bravas 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.

Notes

Traditionally bravas sauce is only served with potatoes, and in all my time in Spain I’ve never seen it served on anything else. But as I can cook at home I like to use it on all sorts of things, from these “pollo bravas” to replacing mustard with it in a smash burger.

I like to make my bravas sauce a little thicker than is common in Spain, but you can easily thin it down by adding less flour, or more chicken stock. The consistency is entirely up to your own personal preference.

The bowl featured in the main picture is my absolutely gorgeous Churchill Stonecast Duck Egg Blue 11 Inch Round, available on Amazon.

Recipe

Pollo Bravas (Chicken Skewers With Bravas Sauce)

Course Appetizer, Sauce, Tapas
Cuisine Spanish
Keyword Pollo Bravas
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 skewers

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Traditionally bravas sauce is only served with potatoes, and in all my time in Spain I've never seen it served on anything else. But as I can cook at home I like to use it on all sorts of things, from these "pollo bravas" to replacing mustard with it in a smash burger.
 
I like to make my bravas sauce a little thicker than is common in Spain, but you can easily thin it down by adding less flour, or more chicken stock. The consistency is entirely up to your own personal preference.
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