(Cơm Cuộn Taro Gà Cay) - Rolled Rice with Spicy Chicken Taco is combined between Mexico and Vietnamese Cuisine.
Rolled Rice with Spicy Chicken Taco also comes from many stunning Vietnamese Cuisine.
- 1 can salsa sauce
- 500 gr black beans, soaked in 1 hour
- 250 gr corn seeds, soaked in 1 hour
- 15 gr chili powder
- 8 gr minced garlic and oregano
- 4 gr grounded pepper, salt, dill flour
- 250 gr grinded cheddar cheese
- Coriander
- 2 – 3 bowls boiled rice.
Ingredients
- 800 gr chicken breast- 1 can salsa sauce
- 500 gr black beans, soaked in 1 hour
- 250 gr corn seeds, soaked in 1 hour
- 15 gr chili powder
- 8 gr minced garlic and oregano
- 4 gr grounded pepper, salt, dill flour
- 250 gr grinded cheddar cheese
- Coriander
- 2 – 3 bowls boiled rice.
Process
- Clean carefully chicken breast and cut off all fat parts. Chop into small pieces.
- Marinate chicken breast with all spices: chili powder, minced garlic, oregano, grounded pepper, salt, dill flour, black bean, corn seeds and salsa sauce . Wait about 30 minutes.
- Next, mix well again and add more water. Make sure it can cover all chicken meat.
- Bring mixture in step 3 to cook in small heat until all ingredients become soft.
- When it is cooked, tear small chicken breast. (Throw away chicken bones). Then, mix them again.
- Finally, Rolled Rice with Spicy Chicken Taco is ready to serve. When eating with boiled rice, sprinkle grinded cheddar cheese on face. Make sure you sprinkle when the mixture is hot.
