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Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Marinade
- 50 g fresh lemongrass (approx. 5 stalks), white part only, cut into pieces
- 20 g makrut lime leaves
- 20 g fresh coriander, stalks only, leaves roughly chopped and reserved for salsa
- 6 fresh green chillies, trimmed, cut into halves
- 50 g garlic cloves (approx. 15)
- 60 g fresh ginger, peeled and cut into pieces
- 2 spring onions/green onions, trimmed, cut into pieces
- 10 g honey
- 100 g rice bran oil
- 1 tsp sea salt
- 20 g freshly squeezed lemon juice
- 10 g freshly squeezed lime juice
Roast chicken
- 1200 - 1400 g whole chicken, butterflied (see Tips)
- sea salt, to season
Chilli oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp paprika
- 1 tsp dried chilli flakes
- 1 tsp sea salt
- 4 garlic cloves
- 3 fresh long red chillies, trimmed, cut into pieces
- 250 g rice bran oil
Jasmine rice
- 300 g jasmine rice
- 1000 g water
- 1 tsp sea salt
- 1 long red chilli, trimmed, thinly sliced
- ½ lime, juiced
Salsa
- ¼ fresh pineapple, peeled and cored
- 20 g extra virgin olive oil, plus extra to brush
- 1 red onion, small, cut into quarters
- 2 Roma tomatoes, cut into wedges, deseeded
- 20 g freshly squeezed lime juice
- sea salt, to season
- ground black pepper, to season
- Inf. nutricional
- por 1 portion
- Calorías
- 5531.7 kJ / 1322.1 kcal
- Proteína
- 48 g
- Carbohidratos
- 70.3 g
- Grasa
- 96.3 g
- Grasas saturadas
- 21.6 g
- Fibra
- 6.5 g
- Sodio
- 1117.5 mg
En las Colecciones
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