How to Recipe Appetizing Grammys Kitchen cookpad challenge

Without fail making ultimate Grammys Kitchen cookpad challenge easy, tasty, practical.

Good Evening every body, at this time you get present recipe Grammys Kitchen cookpad challenge with 12 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 7 stages of easy cooking Grammys Kitchen cookpad challenge.

Ingredients all Grammys Kitchen cookpad challenge

1. Needed : Chicken Breast.

2. Prepare : runny honey.

3. Needed : grain mustard.

4. Prepare : soy sauce.

5. Needed : red peppers.

6. Prepare : mangoes.

7. Needed : chilli powder.

8. Prepare : Onions.

9. Needed : White wine vinegar.

10. Needed : Basmati Rice.

11. Prepare : coconut milk.

12. Prepare : Seasoning.

If all ingredients Grammys Kitchen cookpad challenge it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Grammys Kitchen cookpad challenge

1. Using kitchen towel pat dry chicken breast and set aside..

2. Mix 2 tablespoons of runny honey, 1 tablespoon of grain mustard, 1 tablespoon of soy sauce and when combined baste the chicken with the mix. Place the chicken on a oiled baking tray in oven at 180 degrees, any honey mix that’s left leave to one side for final basting, cook for 20 minutes or until chicken almost cooked through, give a final baste for last 5 minutes.

3. In the meantime drain the tin of mangos and blitz with blender, add chilli powder, 1/2 teaspoon is enough and set aside in a pan to heat through just before playing..

4. Chop the onions small and put in a pan and add vinegar and a little water, over slow heat simmer until soft, add chilli powder and garlic and blitz until you get a thickness of a ketchup, sweeten with a little sugar if necessary..

5. Roast the red peppers until charred and allow to cool, peel off skin and pull the flesh into strips, set aside for plating..

6. Cook the rice until al dente and gold in coconut milk.

7. Warm mango sauce and create a puddle in the plate, turn out the rice, and put roasted red peppers on the plate, sit chicken breast on plate and drizzle with the chilli ketchup….. Enjoy.

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