Hot chili chicken

Name: hot chili chicken
Total time: 25 min
Yield: 4
Ingredients: 600 gram chicken breast; 600 gram chicken fillet; 250 gram rice; 600 gram green bean; 1 tablespoon flat leaf parsley; 1 Red pepper; 1 onion for the marinade; 2 tablespoon light brown caster sugar for the marinade; 4 tablespoon Red wine vinegar for the marinade; 3 tablespoon soy sauce for the marinade; 3 tablespoon ketjapmarinademanis for the marinade; 1 tablespoon sunflower oil for the marinade; 2 clove garlic for the marinade; 0.5 teaspoon chili powder for the marinade; 1 Red pepper for the marinade

Ingredients

600 gram chicken breast
600 gram chicken fillet
250 gram rice
600 gram green bean
1 tablespoon flat leaf parsley
1 Red pepper
1 onion for the marinade
2 tablespoon light brown caster sugar for the marinade

4 tablespoon Red wine vinegar for the marinade
3 tablespoon soy sauce for the marinade
3 tablespoon ketjapmarinademanis for the marinade
1 tablespoon sunflower oil for the marinade
2 clove garlic for the marinade
0.5 teaspoon chili powder for the marinade
1 Red pepper for the marinade

Directions

Puree the ingredients for the marinade smooth and fine. Spoon two thirds of them through the chicken and leave to marinate in the refrigerator for at least 30 minutes.
Heat the oven grill. Cook the rice. Cook the green beans in approximately 12 minutes until al dente.
Remove the chicken from the marinade and add this marinade to the retained marinade. Roast the chicken in the oven dish or on the plate for 12-15 minutes not too close to the oven grill (or to skewers on the barbecue) and invert once in between.
Heat the marinade well and pour it for serving as a sauce over the chicken. Sprinkle the hot chili chicken with the parsley and red pepper. Serve with the rice and green beans.