Roti with chicken and sweet potato
This is a delicious recipe for the weekend! This roti is nice smouldy, a little sweet and belly filling! A mix of sweet potato, lentils, peas, corn, sweet red pointed pepper, chicken and coriander. Read on quickly for the recipe!
What do you need for 4 people:
1 pack tortillawraps large
4 sweet potatoes medium
2 times chop the stick bag lentils, peas and corn
400 grams of chicken breast
2 tsp chicken herbs
2 tbsp olive oil
1 sweet red pointed paprika
handful of fresh coriander
Preparation: about 35 minutes
Peel the sweet potato and cut it into cubes. Put them on the fire with a pan of water and cook them just until tender, normally the cooking time is between 15 to 25 minutes.
Just for the quarter of an hour, prick with a fork and then drain.
In the meantime, season the chicken flet and heat 2 tablespoons of olive oil in a wok pan and fry the chicken breast until golden brown.
Wash the red pointed pepper, remove the seeds and cut into small pieces. Add the pointed pepper to the golden brown chicken breast and fry for a while.
Add the contents of the two stick bags of Hak. Heat it briefly.
Add the sweet potato cubes to the mixture and let it heat for a while.
Wash the coriander and cut it into fine pieces.
Fry the tortillas raps over and for a short time in a frying pan so that they become slightly crispy.
Serve and for decoration and for taste a few more pieces of coriander over the mixture.