Chipotle skewer with white chili

• 3 chicken breast fillets
• 10 slices of bacon
• 1 red onion
• 1 red and 1 green pepper each
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• Chipotle BBQ Rub
(Finished product of your choice or
own mix)
• 1 orange, halved
• 1 lime or lemon, halved

For the white chili:
• 1 can of white beans
• 150 g bacon cubes
• 1 green pepper
• 3 jalapenos
• 1 large onion
• 3 cloves of garlic
• 1 leek
• 1 l chicken broth
• some oil
• 1 tbsp Chipotle BBQ rub
(Finished product of your choice or
own mix)
• 1 tbsp cumin,
ground
• 1 tbsp oregano, dried
• 50 g flour
• 200 ml crème fraiche
• 1 pack of nachos
• Salt and pepper

Rinse the beans thoroughly and drain. Cut each chicken breast fillet into 4 to 5 large pieces. Sprinkle generously with the BBQ rub and massage it into the meat. Leave the whole thing to rest in the fridge for at least 1 hour.

In the meantime, chop the onion and peppers into large pieces. Take the meat out of the fridge and wrap each piece with a slice of bacon. First thread half the lime and half the orange onto the skewer, then thread the meat onto the skewer, alternating with the vegetable pieces and fresh herbs. Finish with half an orange and half a lime.

Preheat the grill to medium heat (approx. 160-180 °C) and insert the skewer. Start the rotisserie and close the lid. Grill until the meat has reached a core temperature of 70 °C. Then remove from the skewer and let it rest.

For the white chili, roast the green pepper on all sides on the grill. Allow to cool, peel off the skin, cut open and cut out the seeds and white partitions. Then cut into small cubes, as well as the jalapeños, leek and onion. Finely chop the garlic. Heat oil in a wok or pan and fry the bacon, onion and garlic until the onion pieces are translucent. Reduce the heat and add the spices and pepper pieces. Sprinkle the whole thing with the flour and fry for a further 15 minutes, stirring occasionally - but the flour should not take on any colour. Add the chicken stock and stir in, making sure that no lumps form. Add the white beans and crème fraîche and warm in the sauce.

Serve everything together with the nachos.

FIRE&FOOD Issue 2-2018