Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.