3 tbsp OTTOGI CURRY SAUCE MIX MILD
3 tbsp OTTOGI EXTRA VIRGIN OLIVE OIL
1 Chicken
5.29 oz Frozen Crinkle Cut Potato
1 cup Sprouts
2 tbsp Vinegar & Onion Dressing
3 tbsp Chicken Marinade Sauce
1 tbsp Minced Garlic
1 tbsp Minced Parsley
1
Cut the chicken into 4 pieces and soak it in cold water for 30 minutes, then drain the water
2
In a bowl, marinate the chicken for an hour.
3
Preheat an oven at 350F and roast chicken for 30 minutes.
4
Stir-fry the crinkle-cut potatoes in a pan with OTTOGI OLIVE OIL.
5
Rinse the sprouts and add the vinegar & onion dressing on it.
6
Serve the chicken with the sprouts and potatoes.
Ingredients
3 tbsp OTTOGI CURRY SAUCE MIX MILD
3 tbsp OTTOGI EXTRA VIRGIN OLIVE OIL
1 Chicken
5.29 oz Frozen Crinkle Cut Potato
1 cup Sprouts
2 tbsp Vinegar & Onion Dressing
3 tbsp Chicken Marinade Sauce
1 tbsp Minced Garlic
1 tbsp Minced Parsley
Directions
1
Cut the chicken into 4 pieces and soak it in cold water for 30 minutes, then drain the water
2
In a bowl, marinate the chicken for an hour.
3
Preheat an oven at 350F and roast chicken for 30 minutes.
4
Stir-fry the crinkle-cut potatoes in a pan with OTTOGI OLIVE OIL.
5
Rinse the sprouts and add the vinegar & onion dressing on it.
6
Serve the chicken with the sprouts and potatoes.