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planted.chicken Fillet with roasted peppers

Duration: 60 min
Level: Hard

Ingredients

For how many people?
2
1/2 TSP
Paprika powder
1/4 TSP
Garlic powder
1/2 TSP
Onion powder
1/2 TSP
Paprika powder smoked
1/2 TSP
Chipotle powder
2 TBSP.
Olive oil
1 TSP
Salt
Lime peel
Roasted chillies
3
Hot peppers
5
Padron peppers
1
Garlic clove
Coriander
Salt
Pepper
Rice
150 g
Basmati or jasmine rice
Water
Salt
1
Bay leaf

Preparation

  1. Mix all the spices with the oil to make a marinade.
  2. Both planted.chicken Carefully rub both fillets with the marinade and let them marinate in a closed container in the refrigerator for 20 minutes.
  3. While the planted.chicken Marinate the fillets, halve the hot peppers, remove the seeds and cut into strips.
  4. In a saucepan, heat a few tablespoons of olive oil and a clove of garlic over medium heat.
  5. Once the garlic is golden brown, add the chili peppers cut into strips and gently roast until soft and juicy.
  6. Season to taste
  7. Put the pre-washed rice in a pot, cover with water (about 3cm above the rice), add some salt and the bay leaf.
  8. Bring the rice to a boil, cover with a lid and reduce the heat to low. Cook until all the water is absorbed and the rice is cooked.
  9. In a separate pan, heat a little oil over medium-high heat, add the pàdron pepper and fry lightly. Season with salt and set aside.
  10. Preheat the grill to high heat and fry the fillets for planted.chicken Fry fillets 2-3 minutes per side until nicely caramelized. If a grill is not available, heat a few tablespoons of cooking oil in a non-stick skillet over medium heat. Add the marinated planted.chicken Fillets in and fry both sides for 3 minutes until golden and slightly crispy.
  11. Before serving, grate a little lime zest over the planted.chicken Grate the fillets and add some finely chopped cilantro to the peppers.

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