Grilled chicken, fries, salsa criolla, aji amarillo
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Dutch cream potato
Tomato (1/3 supplied)
Onion (½ supplied)
Coriander (1/3 supplied)
YOU’LL NEED: Medium frying pan, baking tray, colander or sieve, knife, chopping board
PANTRY STAPLES: Oil
ALLERGENS: Garlic, onion, dairy, egg
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Preheat the oven to 190C
2. Prepare the produce: Wash all the vegetables. Cut the potatoes into 1cm thick slices then further cut the slices into 1cm thick chips. Rinse the potato slices. Dice the tomato. Dice the onion. Slice the coriander. Combine the tomato, onion and coriander to make a salad.
3. Cook the chicken: Mix half of the aji amarillo sauce with most of the spice mix. Spread the spice mix over the chicken, including under the skin. Put the chicken in a roasting pan and place into the preheated oven (190C). Cook for 30 minutes or until the chicken is browned and cooked through.
4. Cook the chips: Heat a generous splash of oil in a frying pan over medium high heat. Cook the chips, turning often, for 8 minutes or until golden and cooked through.
5. To serve: Cut the chicken into portions. Stir some coriander through half of the remaining sauce. Divide the chicken and chips between serving plates. Sprinkle with the remaining spice mix. Top with the salad and pickled corn. Serve with the sauces.