Ingredients:
For the chicken:
1 kg chicken tenders
1 Tbsp taco seasoning
1/4 cup oil
2 cloves garlic, grated
1 bottle nando's peri peri sauce
For the rice:
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, chopped
1 cup frozen mexican vegetables
2 cloves garlic, grated
1 1/2 Tbsp taco seasoning
1 cup salsa dip
1 1/2 tsp salt
2 cups rice (rinsed)
For the salad:
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, chopped
1 tomato, diced
1 cucumber, diced
coriander, chopped
salt and pepper
olive oil
lime juice
corn on the cob
Method:
Marinate the chicken: in a bowl, mix the chicken tenders with the taco seasoning, oil, garlic, and half the bottle of peri peri. Set aside.
Make the rice: saute the chopped vegetables in some oil; when the vegetable start to wilt, add the taco seasoning and the grated garlic. Saute until fragrant. Add the salsa, salt, and rinsed rice. Saute to coat all the rice grains then add enough hot water to barely cover the rice. Bring to a boil, cover the pot, reduce heat to low and simmer for 20-25 minutes.
While the rice is cooking, grill the chicken. Brush the grilled chicken with the remaining half bottle of peri peri. Set aside in warm oven.
Make the salad, mix all the ingredients, adding the lime juice, olive oil, and salt just before serving.
For the corn: boil until tender. When all the chicken is grilled, grill the corn in the same pan/griddle to add some char.
صحة و عافية
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