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Tender free-range chicken with a caribic touch and spicy beans
4 ServingsPTM60 min

Tender free-range chicken with a caribic touch and spicy beans

Multiple cuisines in one dish: chicken with French fries, Jamaican jerk, Greek yogurt and Spanish chorizo.



  1. Preheat the oven to 220 ° C.
  2. Mix the fries with the oil and spread over a griddle covered with parchment paper. Bake in the middle of the oven in about 30 minutes until golden brown and crispy.
  3. Spoon halfway. If necessary, season with salt.
  4. Meanwhile, mix in a dish the Greek yogurt with the Jamaican jerk and possibly salt.
  5. Divide the chicken fillet into equal pieces per person and place in the yoghurt marinade.
  6. Cut the chorizo ​​into pieces. Heat a frying pan without oil or butter and fry the chorizo ​​in 4 min. Until crispy over medium heat.
  7. Put the fried chorizo ​​with the released fat in a bowl.
  8. Heat the oil in the same frying pan and fry the chicken breast for 5 minutes on a high heat around brown and then cook for 10 minutes on low heat. Times regularly.
  9. In the meantime, remove the stalk and boil the green beans in 8 min. Until al dente.
  10. In the meantime, cut the onion into wafer-thin half rings and add the last min. Of the cooking time to the green beans.
  11. Drain. Mix in a bowl with the chorizo ​​and the fat.
  12. Saute the cucumber with a cheese slicer or peeler in long ribbons.
  13. Mix in the vinegar. Mix the yogurt with the mayonnaise.
  14. Take the fries out of the oven and serve with the chicken, the chorizo-green beans mixture, the cucumber and the yoghurt mousse.


Sodium18% DV440mg
Fat62% DV40g
Protein116% DV58g
Carbs17% DV50g
Fiber36% DV9g

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