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Paprika chicken with pico de gallo

Frank Camorra
Frank Camorra

Pico de gallo, also called salsa fresco, is a vibrant, chunky sauce of tomatoes, onion, chilli and coriander, with a splash of lime bringing it all together. This salsa is fantastic with guacamole or in a taco with refried beans and grilled prawns. Here I have served it with a simple dish of grilled haloumi and barbecued paprika chicken.

Barbequed paprika chicken with haloumi and pico de gallo - Frank Camorra.
Paprika chicken with haloumi and pico de gallo. Photo: Marina Oliphant

Ingredients

1 tbsp smoked paprika

1 tbsp vegetable oil

4 chicken breasts

4 large ripe tomatoes, diced

1 Spanish onion, finely diced

1/2 bunch coriander, leaf and stalk, washed and chopped

1 jalapeno chilli, finely diced

2 limes, juiced

400g haloumi cheese

Salt

Method

Mix paprika and oil in a bowl, add chicken, then mix well until coated. Cover bowl with clingwrap and leave to marinate for an hour.

Add tomatoes, onion, coriander, chilli and lime juice to a bowl and mix well. Heat barbecue. When hot, grill chicken until well-coloured on both sides and cooked through.

Cut haloumi into 4 even slices, grill for a few minutes on each side, then cut each slice into smaller pieces. Slice chicken breast in half lengthways and place on a plate.

Place haloumi around chicken, then spoon pico de gallo liberally over the chicken. Serve with dressed salad leaves.

Main ingredient:
Chicken, Tomato, Cheese
Cuisine:
Spanish
Course:
Dinner
Occasion:
Barbecue, Midweek dinner

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