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Chipotle chicken (or salmon) whit mango and pinneaple salsa

Cook Time 15 minutes
Total Time 20 minutes
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.