300 g of chicken breast cut into 16 pieces
450 g of tomato sauce without salt
3/4 cup of fresh parsley chopped
2 tablespoons of vinegar
1/2 teaspoon of salt
1 and 1/4 cups of cooked black beans, drained and rinsed
1 onion cut into 16 pieces
3 bell peppers, each cut into 16 pieces
4 Italian-style mini-peppers, cut in half
300 g of chicken breast cut into 16 pieces
450 g of tomato sauce without salt
3/4 cup of fresh parsley chopped
2 tablespoons of vinegar
1/2 teaspoon of salt
1 and 1/4 cups of cooked black beans, drained and rinsed
1 onion cut into 16 pieces
3 bell peppers, each cut into 16 pieces
4 Italian-style mini-peppers, cut in half
Mix the tomato sauce, fresh parsley chopped, vinegar, and salt in a bowl
Reserve 1/2 cup of this mixture
Purée the remaining mixture with black beans in a blender until it forms a paste
Reserve this purée
No further action required
Preheat the oven and prepare eight skewers, alternating chicken, bell peppers, and onion
Grill the skewers for about 10 minutes and brush them with the reserved tomato sauce mixture
Check if the chicken is well cooked and the vegetables are tender
If not, grill for a few more minutes
Soak toothpicks in water
Spread the black bean paste on one side of each toothpick
Place two skewers per serving, brush with remaining tomato sauce mixture, and serve.
