Filter
Reset
Sort ByRelevance
Harborspringscook
Tex mex chicken with bacon potatoes and red salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 degrees.
-
Peel the garlic and peel the onion.
-
Place the chicken in a baking dish and sprinkle with salt, 2/3 of the oil, coriander, cumin and chili powder.
-
Press 2/3 of the garlic over it and massage the chicken with the herbs.
-
Roast the roasting sticks in the oven for 30 to 40 minutes.
-
Press the last garlic clove into an oven dish.
-
Add the potatoes, bacon and the rest of the oil.
-
Season with salt and mix well.
-
Bake for 20 to 25 minutes in the same oven, shovel after 10 minutes.
-
Cut the onion into thin half rings and sprinkle well with salt.
-
Let stand for 15 minutes and then rinse well under the tap.
-
Cut the tomatoes into slices and sprinkle with salt and pepper.
-
Finely chop the jalapeño peppers.
-
Make a salad from the tomatoes, peppers and red onion.
-
80 minMain dishbig garlic, Red wine vinegar, olive oil, cayenne pepper, fine mustard, dried oregano, Red pepper, shallot, parsley, oregano, steak,steak with chimichurri -
30 minMain dishhare chop, rib chop, flour, egg, bread-crumbs, oregano, dried oregano, Parmesan cheese, olive oil, butter, borlotti beans, Brown bean, tomato cubes, garlic, laurel leaf, lemon, arugula,coteletto alla milanese -
20 minMain dishbacon, leeks, green pepper,bacon skewer -
55 minMain dishoranges, olive oil, onion, shoulder chops, thyme, prunes without pit, something crumbly potatoes, creme fraiche, butter, nutmeg,stewed shoulder chops with orange sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it