Salsa Chicken Pronto
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 50 | ml | Sunflower oil |
| 1.5 | kg | Chicken breast, skin on prepared & stripped |
| 150 | g | Red peppers prepared & sliced |
| 150 | g | Green peppers prepared & sliced |
| 200 | g | Onions prepared & sliced |
| 200 | g | Ground black pepper & cracked |
| 900 | ml | KNORR Americas Salsa Ready to Use Sauce |
| 5 | g | Coriander prepared & chopped |
| 900 | g | KNORR USA Long Grain Rice |
| 1 | kg | Mixed green salad |
Preparation
Advanced preparation
Trim and remove excess fat from chicken, prepare all the vegetables.
1. Rub chicken with cracked peppercorns.
2. Fry in medium to hot oil until cooked and golden brown on all sides. Add peppers and onion and cook for a further 2 – 3 minutes.
3. Add salsa sauce, bring to the boil and simmer for 3-5 minutes or until chicken is thoroughly cooked.
4. Cook rice as per the manufacturer’s instructions.
5. Serve salsa chicken with boiled rice and mixed green salad on a large heated plate, garnished with chopped fresh coriander.
