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BEREIDINGINGREDIËNTEN
1. Meng de ingrediënten voor de marinade in een
kleine kom.
2. Leg de kiplets in de marinade en laat 15 minuten
marineren.
3. Plaats de grillplaat op de PowerXL rookvrije grill en
verwarm de grill tot 180 °C.
4. Leg de kiplets op de grill en gril ze aan elke kant tot
de kip een inwendige temperatuur van 75°C heeft
bereikt (ongeveer 5 min. per kant).
5. Zet een sauspan op het fornuis. Breng het water op
hoog vuur aan de kook. Voeg rijst, olijfolie en zout
bij. Zet het vuur lager en laat sudderen tot de rijst
gaar is (15-20 min).
6. Roer de rijst door limoensap om de limoenrijst klaar
te maken.
7. Snijd de kiplets in reepjes.
8. Verdeel de gekookte rijst en groenten over vier
kommen. Leg reepjes kiplet op de bovenkant van
elke schotel.
Marinade
Sap van ½ limoen
55 ml olijfolie
1 pakje taco kruidenmix (ca. 30 g)
4 kippenborsten zonder botten
Limoenrijst
800 ml kopjes water
450 g rijst (niet gekookt)
1 el olijfolie
2 tl zout
Sap van ½ limoen
4 kippenborsten zonder botten
100 g rode paprika, in reepjes gesneden
100 g groene peper, in reepjes gesneden
70 g in blokjes gesneden rode ui
100 g tomatenblokjes
125 g maïskorrels
50 g kidneybonen, uitgelekt
½ Jalapeño chili, in blokjes
100 g zure room
100 g guacamole
4 porties
Chipotle-
haantje-
schotel
10


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