Ingredients
For 10 portions
For the grilled chicken marinade
200g
QimiQ Cream Base
30ml
Olive oil
Rotisserie or BBQ spice
1200g
Chicken breast fillet
For the fried chicken marinade
500g
QimiQ Cream Base
Lemon pepper spice
200g
Flour
Salt and pepper
1200g
Chicken legs with skin
For the vegetable chili
500g
QimiQ Cream Base
100g
Onion(s), chopped
50g
Garlic, chopped
50ml
Olive oil
65g
Yellow pepper(s), finely diced
65g
Green pepper(s), finely diced
65g
Red pepper(s), finely diced
200g
Courgette(s), finely diced
150g
Celery, finely diced
150g
Carrots, finely diced
150g
Kidney beans, cooked
150g
Yellow corn, cooked
Salt and pepper
Chilli spice
Preparation
- 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.
- Grill over moderate heat and brush regularly with the marinade.
- For the fried chicken marinade, add the lemon pepper spice to the flour and mix well.
- Season the chicken legs with salt and pepper, dip into the QimiQ Sauce Base and coat completely with the flour mix.
- Fry the chicken in hot oil until crispy.
- For the vegetable chili, sauté the onion and garlic in hot oil. Add the remaining vegetables and continue to cook for approx. 5 minutes.
- 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.
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