W46 - Kids Friendly & Quick (25 min): Parent-to-kid - Potato - Chicken - use EID: jalapeño
with jalapeno mayo
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
100 gram
Kippendijreepjes
150 gram
Zoete aardappel
100 gram
Aardappelen
½ stuk(s)
Paprika
½ stuk(s)
Ui
70 gram
Mais in blik
½ stuk(s)
Tomaat
1.5 tl
Paprikapoeder
½ zakje(s)
Zoet-pittige chilisaus
¼ stuk(s)
Jalapeño
½ stuk(s)
Limoen
5 gram
Verse koriander
(Kan bevatten Selderij)
Zelf toevoegen
½ el
Olijfolie
2 el
[Plantaardige] mayonaise
½ el
[Plantaardige] roomboter
½ tl
Mosterd
[Plantaardige] melk
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Peel or thoroughly wash both the potatoes and the sweet potato and then cut into rough pieces.
- Transfer both to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Meanwhile, cut the bell pepper into thin strips. Slice half of the onion into half rings (see Tip).
Tip: The other half of the onion you are using in the salsa. Slice the whole onion here if you don’t like raw onion and fry along in the next step.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper, onion and chicken with the ground paprika for 5 - 7 minutes, or until done. Season with salt and pepper.
- In the meantime, finely dice the rest of the onion. Dice the tomato. Drain the corn.
- In a bowl, mix the tomato and corn, and drizzle with extra virgin olive oil to taste. Season with salt and pepper.
- Quarter the lime. Roughly chop the coriander. Deseed and chop the jalapeño.
Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.
- For the children, in a small bowl, mix the sweet chili sauce with half of the mayonnaise and the water 0.5 tbsp water per person.
- For the parents, with an immersion blender, mix the jalapeño, the juice of 1 lime wedge per person, the rest of the mayonnaise, half fo the coriander and 0.5 tbsp water per person into a sauce. Season with salt and pepper.
- Mash the potatoes with a knob of butter and a splash of milk or the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Divide the potato mash and fried vegetables with chicken over the plates.
- For the kids: serve some of the corn-tomato salsa and the sweet chili mayo sauce alongside.
- For the parents: mix the raw onion and the juice of 1 lime wedge per person with the rest of the corn-tomato salsa and serve alongside. Drizzle over the jalapeño sauce, garnish with the rest of the coriander and serve with the rest of the lime wedges.
