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Hawaiian BBQ Chicken Bowls with Mac Salad
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Hawaiian BBQ Chicken Bowls with Mac Salad

5 hPara 6Nutri-Score C€€
de @hazaleajone16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chicken thighs (boneless, skinless)Carne900 g
  • soy sauceDespensa120 ml
  • pineapple juiceBebidas120 ml
  • ketchupDespensa120 ml
  • garlic (minced)Frutas y verduras4 piezas
  • ginger pasteDespensa15 g
  • brown sugarDespensa100 g
  • black pepper (to taste)Especias1 g
  • elbow macaroniCereales450 g
  • rice vinegarDespensa22 ml
  • mayonnaise (divided)Despensa255 g
  • carrots (shredded)Frutas y verduras90 g
  • onion powder (to taste)Especias2 g
  • green onion (sliced)Frutas y verduras30 g
  • pickle juice (or apple cider vinegar)Despensa15 ml
  • whole milkLácteos30 ml
  • white sugarDespensa4 g
  • salt (to taste)Especias3 g
  • white rice (for serving)Cereales300 g

por ración

Nutrición

656kcal

Carbohidratos
67 g
Proteínas
32 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Olla
  • Escurridor
  • Rallador

paso a paso

Preparación

  1. Make the BBQ marinade

    • Whisk the soy sauce, pineapple juice, ketchup, garlic, ginger paste, brown sugar and black pepper in a bowl.
    • Set a little marinade aside in a separate jar for basting later.
    Paso 1

  2. Marinate the chicken

    • Add the chicken thighs to the marinade and turn to coat.
    • Cover and refrigerate for at least a few hours, or overnight.
    Paso 2

  3. Cook the chicken

    • Cook the chicken in a hot pan until fully cooked through and nicely caramelized.
    • Brush with the reserved marinade at the end of cooking.
    Paso 3

  4. Cook the macaroni

    • Boil the elbow macaroni according to package directions.
    • Drain and let cool slightly.
    Paso 4

  5. Season the warm pasta

    • Toss the warm macaroni with the rice vinegar.
    • Stir in a spoonful of the mayo, then let cool.
    Paso 5

  6. Make the mac salad dressing

    • Whisk the remaining mayo with the pickle juice, milk, sugar, salt and pepper.
    • Fold in the shredded carrots, onion powder and green onion.
    • Fold the dressing into the cooled macaroni.
    Paso 6

  7. Chill and serve

    • Chill the mac salad in the fridge until cold.
    • Serve the BBQ chicken and mac salad with white rice.
    Paso 7
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