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Ingredients
Chicken with Papaya Salsa
- For the chicken
- 1 chicken (about 1.4 kg)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Fat (for greasing)
- For the salsa
- 1 garlic clove
- 1 onion
- 1 red chili pepper
- 1 red paprika
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 4 sprigs thyme
For the chicken: Preheat the oven to 180°C (approximately 350°F). Rinse the chicken, pat dry and cut into 8 pieces. Season with salt and pepper and sear in a hot grill pan with oil. Place on a baking sheet greased with oil and bake in the preheated oven for 15 minutes.
For the salsa: Meanwhile, peel the garlic and onion and chop finely. Rinse the chile pepper and bell pepper, cut in half, remove the seeds and dice. Peel the papaya, cut in half, remove the seeds and chop finely.
Heat the oil in a pan and sweat the onion and garlic until translucent. Add the bell pepper, chile and papaya, toss briefly, season with salt and pepper and vinegar to taste. Remove from the heat.
Rinse the thyme, shake dry and pluck off the leaves. To serve, spread the salsa on plates and place 2 pieces of chicken on each. Garnish with thyme leaves and serve.
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |