News
Hot and spicy chicken
Season the chicken with pesa and dredge in flour. Heath a pan with margarine/oil and sear the chicken until golden brown.
- In another stockpot, sauté the onion and garlic until translucent. Add bay leaves, chillies, peeled and chopped tomatoes, tomato paste, pesa, chicken powder and water.
- When boiling, add the corn-starch dissolved in water, stir until the sauce thickens.
- Arrange the chicken in a baking pan. Pour over the sauce and cover with foil.
- Put in the oven for 40min at 200°C. Check the chicken when done.
- Serve with rice or garlic mashed potatoes.
bon appétit
If you are eager to find out more about this recipe or you feel the need to improve your overall cooking skills, do not hesitate to contact IFS for more information on our available training courses, cooking manuals,....etc. In the near future you will be able to visit our IFS Academy website specifically dedicated to the ship's cooks needs or you can find all IFS cooking manuals in our online shop.
