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INGREDIENTS:
- Chicken Thighs/ Wings/ Drumsticks
- Barbecue Sauce
- Supermalt
- Garlic and Pepper steak seasoning
- Onion (chopped)
- Thyme
- Aromat
- Honey
- Peri Peri seasoning
- Garlic salt
- Paprika
- Black Pepper
- Salt
- Soya sauce
METHOD:
1- Wash/ Clean Chicken with Lemon
2- Season chicken with black pepper, paprika, salt and soya sauce
3- Put in oven until cooked
4- To make sauce whilst chicken is in oven: In a pan fry onions, then put barbecue sauce in and add supermalt.
5- Add all the seasoning- Garlic and pepper steak seasoning, thyme, aromat, garlic salt, peri peri seasoning and honey.
6- Let sauce thicken & bubble up ( Keep stirring and make sure to taste as you go).
7- Once chicken is done, let it cool and then cover all over with Supermalt barbecue sauce and put into oven again for another 10-15 min.
8- Enjoy chicken with some rice & Plantain.
For Chicken Burrito Bowl
INGREDIENTS:
- 125g lemon and pepper chicken breast steak
- 1 tsp Mexican chilli spice blend
- 2 handfuls spinach and kale mix
- 1 handful iceberg lettuce
- 80g Tilda brown rice, pre-cooked
- 60g corn kernels, drained from can
- 1/4 red capsicum, diced
- 1/2 tomato, diced
- 2 tbsp red onion, diced
- 40g avocado, sliced
- 1 tbsp nandos mild peri-peri mayonnaise
METHOD:
1. Heat a non-stick pan on medium heat.
2. Sprinkle the Mexican spice blend onto the chicken breast.
2. Add the chicken to the pan and cook for 2-3 minutes each side.
3. Prepare the vegetables and microwave the rice pouch.
4. Add the spinach, kale and lettuce to a large bowl.
5. Assemble the remaining ingredients on top. I also added a sprinkle of chilli flakes.