Corn pan with chicken filet

Name: Corn pan with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Corn cobs (approx. 250 g each); 1 pinch Sugar; 5 TABLESPOONS Milk; 500 g Potatoes; 250 g Courgette; 1 red pepper; 500 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Salsa sauce; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Corn cobs (approx. 250 g each)
1 pinch Sugar
5 TABLESPOONS Milk
500 g Potatoes
250 g Courgette
1 red pepper
500 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Salsa sauce
7-10 Tbsp Parsley

Directions

1
Cook the corn in boiling water with sugar and milk for about 30 minutes. Peel, wash and slice the potatoes. Wash, clean and cut the zucchini into pieces. Peppers clean, wash and cut into small pieces.
2
Wash the chicken fillets, dab dry and cut into pieces. Take out the corn, let it cool down a bit and cut it into rings. Heat 1 tablespoon of oil in a pan. Fry the meat until golden brown all around.
3
Season with salt and pepper and remove. Heat 2 tablespoons of oil in the pan. Fry the potatoes for about 10 minutes at medium heat while turning. Add the zucchini and peppers to the potatoes and fry for another 10 minutes, turning occasionally.
4
Fold in meat and corn and heat. Season lightly with salt and pepper. Spread salsa sauce over it. Garnish with parsley.