Cette soupe, inspirée par les richesses du Mexique, est non seulement un régal pour les papilles, mais aussi un véritable trésor pour votre santé. Facile à préparer, elle combine les saveurs authentiques mexicaines avec la douceur des patates douces et la richesse des haricots rouges, le tout relevé par un croquant irrésistible de tortilla chips.
Prep
10 minCook
10 minReady In
1 h 20 minLevel
DifficultRating
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
Loading...| 2 c.à.s d'huile d'olive | |
| 1 oignon | |
| 3 gousses d'ail | |
| 1 patate douce | |
| 1 boîte de tomates pelées | |
| 1 boîte de maïs | |
| 1 boîte d'haricots rouge | |
| 1 c.à.s de cumin | |
| 1 c.à.s d'origan ou thym |
Good Food sounds like the name of an amazingly delicious food delivery service, but don't be fooled. The blog is actually a compilation of recipes, cooking videos, and nutrition tips.
| 1. | Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes. |
| 2. | Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). |
| 3. | Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside. |
| 4. | Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl. |
| 5. | Pour the sauce over the chicken wings; stir to coat. |
Leave a Reply