I love the taste which peppers add to food, but I don't always enjoy to get a mouth full of it with my food. So this recipe came from the desire to have the taste without the texture you can say. It's super easy to prep and surprisingly delicious. Yes, surprisingly - because I'm not the world's best cook! Hubby even said that he'd eat it again! So it's 100% fool proof!
15min Prep Time | 60min Cooking Time | 4-6 Servings
Ingredients:
1 Green Pepper
1 Yellow Pepper
1 Red Pepper
5ml Chicken Stock Powder
5ml Ina Paarman's Chicken Spice
15ml Lemon Juice
50ml Water
1 Whole Chicken
Salt & Pepper
Instructions:
Preheat your oven (on air fryer option) / air fryer to 180 degrees celcius.
Roughly chop the bell peppers & throw it into your blender.
Add chicken stock powder, chicken spice, lemon juice & water.
Blend until saucey consistency.
In an oven proof dish, generously salt & pepper the whole chicken.
Place chicken head down - feet up and pour half of the sauce mixture into the inside of the chicken / until the inside is filled up.
Place chicken belly side up and pour rest of sauce over.
Place in airfryer for 20 minutes.
After 20 minutes, turn the chicken belly side down. Scoop sauce from dish over chicken and place in air fryer for another 20 minutes. (PS: if your sauce feels to little, you can add a little water)
After the second 20 minutes, turn the chicken head down - feet up and fill the inside of the chicken again with the sauce. Place in air fryer for 10 minutes. And lastly another 10 minutes (or until thoroughly cooked) belly side down.
*Serve with rice / potatoes & your choice of veggies! Enjoy!
**It also works well with drum & thigh pieces or breast fillets cut into small strips for stir fry with veggies & rice.
Nutritional Breakdown:
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