Bowl with a chicken skewer, kale and cornbread migas and an egg

Main Course 30 Minutes 3 to 4 Servings

Skewer and Migas Bowl with Egg

A complete bowl with chicken from the skewers, toasted kale and cornbread migas, a poached egg and fresh vegetables.

Ingredients

  • 1 pack of Neutura Chicken, Pepper & Onion Skewers (600 g)
  • 1 pack of Neutura Migas – Kale & Cornbread (500 g)
  • 4 eggs
  • 1 tablespoon of white vinegar (for poaching)
  • 1 small cucumber, thinly sliced
  • 6 radishes, sliced
  • 3 tablespoons of extra virgin olive oil
  • Fresh coriander, chopped
  • Salt and black pepper to taste

Method

  1. Roast the skewers in the oven at 200 °C for about 20 minutes, turning halfway, or cook them in the air fryer (check the time on the pack). Leave to rest for 3 minutes, then slide the chicken, pepper and onion off the skewers. Cut into pieces.
  2. Heat the olive oil in a frying pan and cook the migas for 10 to 12 minutes, stirring now and then, until toasted.
  3. Poach the eggs: bring water to the boil with the vinegar, lower the heat to a very gentle simmer and cook each egg for about 3 minutes.
  4. Divide the migas between bowls. Top each one with the chicken, the cucumber and radish slices and a poached egg.
  5. Season with salt, pepper and fresh coriander. Serve straight away.
Key Ingredients

Neutura Products Used

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