Marinated Chicken on Summer Vegetable Chili

  • Print
Recipe Image
Ingredients for 10 portions
  • For the grilled chicken marinade
  • 200 g QimiQ Cream Base
  • 30 ml Olive oil
  • Rotisserie or BBQ spice
  • 1200 g Chicken breast fillet
  • For the fried chicken marinade
  • 500 g QimiQ Cream Base
  • Lemon pepper spice
  • 200 g Flour
  • Salt and pepper
  • 1200 g Chicken legs with skin
  • For the vegetable chili
  • 500 g QimiQ Cream Base
  • 100 g Onion(s), chopped
  • 50 g Garlic, chopped
  • 50 ml Olive oil
  • 65 g Yellow pepper(s), finely diced
  • 65 g Green pepper(s), finely diced
  • 65 g Red pepper(s), finely diced
  • 200 g Courgette(s), finely diced
  • 150 g Celery, finely diced
  • 150 g Carrots, finely diced
  • 150 g Kidney beans, cooked
  • 150 g Yellow corn, cooked
  • Salt and pepper
  • Chilli spice
Method
1.
For the grilled chicken marinade, add the olive oil and rotisserie spice to the QimiQ Sauce Base and mix well. Use to marinate the chicken breasts for several hours, preferably over night.
2.
Grill over moderate heat and brush regularly with the marinade.
3.
For the fried chicken marinade, add the lemon pepper spice to the flour and mix well.
4.
Season the chicken legs with salt and pepper, dip into the QimiQ Sauce Base and coat completely with the flour mix.
5.
Fry the chicken in hot oil until crispy.
6.
For the vegetable chili, sauté the onion and garlic in hot oil. Add the remaining vegetables and continue to cook for approx. 5 minutes.
7.
Blend the QimiQ Sauce Base with the chili spice. Stir into the vegetables, bring to the boil and continue to cook for a further 2-3 minutes. Adjust the seasoning.