Chipotle chicken (or salmon) whit mango and pinneaple salsa
Chipotle chicken (or salmon) whit mango and pinneaple salsa
Servings 4 serving
Ingredients
- 6 à 8 chicken thigh or salmon filet
- 2 tbsp of chipotle
- 1 tbsp of paprika
- 1 cup of rice long grain
- 1 3/4 cup of water
- 3 carrot cut in bevel
- 3 corn cut in piece of 2 cm
- 1 red pepper cut in cube of 3 cm
- 1 cup of coriander compact
- 1 garlic glove
- 1 french shallot
- 2 limes
- 2 cup of green bean cut in piece of 2 cm
- 1/4 cup of oil
- salt and black pepper
Salsa mangue et ananas
- 1/2 red onion cut in 2
- 1/2 red pepper cut in 2
- 1/2 green pepper
- 1/4 cup of coriander
- 1 jalapeno pepper cut in 4
- 1 fresh mango or 1 cup of frozen mango
- 1/2 pinneaple or 1 cup of frozen pinneaple
- 1 lime
- 1 tbsp of chipotle
Instructions
salsa
- In the power chef, put the onion, the red, green and jalapeno pepper whit the coriander and chop.
- Add the rest of the ingredients in the power chef (mango, pinneaple and the spice)
- Press the lime whit the Zest n’ press
- Mix all together.
Instructions
- In the base of the smart multi-cooker, put the rice and the water
- In the shielded colander put the chicken season whit the chipotle and the paprika. Add the carrot and the corn over the chicken.
- In the shallow colander put the red pepper and the green bean.
- Cook for 15 minutes and rest of 5 minutes
- In the power chef, chop the garlic, French shallot and coriander
- Whit the zest n’ press, press the 2 lime
- Mix all the ingredients together.
