This recipe is inspired by memories, since the purple salad was my Abuelita who taught me how to prepare it, recipe that comes from generation to generation, which I discovered that highlights its flavor with marinated meats with BBQ Hunt's (Chicken, pork, beef, Being the chicken my favorite among the meats, I decided to prepare this recipe.
Learn more about Miriam Odete Güido Arroyo
Ingredients7 portions
Preparation
To marinate the chicken: In a bowl introduce a chicken breast. Sprinkle the salt to taste and pour Hunt's ® Original BBQ Sauce on both sides. (Repeat this step with each breast).
Preparation of the salad: Boil 1 liter of water at high heat. Chop the purple cabbage finely (Julian style). When boiling water, add a little sea salt and chopped cabbage; put out the fire. After 15 minutes, drain the cabbage.
In a container of approximately 2 liters, pour the pineapple juice, sugar, yellow corn, pieces of pineapple, mayonnaise and mix until the mayonnaise has no lumps. Add the cabbage and mix well.
For cooking the chicken: In a pan, pour enough oil to fry and heat over medium heat. Add each previously mashed brisket and cook from side to side until fully cooked. Once fried serve on a plate and add the purple salad.
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