Bresc BV

Spicy chicken with sweet pepper-cucumber salad


  • 4 spring chickens
  • 150 g Bresc Honey & thyme rub
  • 50 g Bresc Red chilli puree
  • 150 g white rice
  • 10 g coriander
  • 5 g celery leaves
  • 150 crème fraîche
  • 50 g nacho chips
  • 75 g Bresc WOKginger
  • salt and pepper 

For the salad

  • 4 red sweet peppers
  • 2 cucumbers
  • 3 dl table vinegar
  • 0.5 dl water
  • 100 g sugar
  • 75 g Bresc Ginger puree
  • 75 g Bresc WOKginger

Preparation method

Slice the chicken along the spines. Mix the chilli puree with the honey & thyme rub and rub it into the chickens. Marinate the chickens for at least 4 hours. Clean the cucumber and sweet peppers and cut into strips. Bring the water, vinegar and sugar to the boil. Add the ginger, season and cool. Pour the mixture onto the vegetables. Chop half the coriander and mix it in with the vegetables. Steam the rice until it is soft. Roast the chicken in a cast-iron pan or on the barbecue until it is done. Serve with the rice, salad, nachos, crème fraîche and chopped herbs.

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