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@yohanaabigaell: tapi aaliyah dari dulu emg secantik itu😭😍 #fyp #aaliyahmassaid #thariqhalilintar #JJCapCut #viralvideo

yohana🧚🏻‍♀️💞
yohana🧚🏻‍♀️💞
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Region: ID
Tuesday 04 August 2026 13:59:12 GMT
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arthafarida2
Arta Rina :
ya gimana g cantik, bapaknya adji massaid, ibunya reza artamevia
2026-08-04 15:07:55
4
dailynurie
dailynurie :
Gen bule ga pernah bohong, makin tua makin keliatan muda
2026-08-06 07:48:51
0
vanilaaaaa_oreo
Amy :
pesona ibu nyaa Arash😍
2026-08-04 14:36:55
3
To see more videos from user @yohanaabigaell, please go to the Tikwm homepage.

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STICKY CHIPOTLE LIME CHICKEN RICE BOWL 🔥😍 Macros (serves 4) • 560kcal • 39 P • 65g C • 15g F   Chicken • 650g skinless chicken thighs • ½ tbsp olive oil • 1.5 tbsp chipotle in adobo • 2 tsp @Mingle Seasoning taco spice mix • 1 tsp garlic powder + ½ tsp salt • 1.5 tbsp honey • 1 heaped tsp lime zest + 2 tbsp lime juice   Rice • 4 cups cooked white rice • ½ cup coriander, chopped • 2 tsp lime zest   Charred Street Corn Salad • 3 small corn cobs + 2 tsp taco seasoning • 1 small red pepper, finely diced • ½ red onion, finely diced • ⅓ cup coriander, chopped • 1 jalapeño deseeded and finely diced • 2 tbsp lime juice + 1 tsp salt   Guacamole • 1 large ripe avocado, mashed • 1 Roma tomato, finely diced • ¼ cup red onion, finely diced • 3 tbsp coriander, chopped • 1.5 tbsp lime juice • ½ tsp each salt and garlic powder   Garnish • Pickled onions and fresh coriander   Method   1. Marinate chicken: In a bowl, combine the oil, chipotle in adobo, taco seasoning, garlic powder, honey, lime juice, lime zest and salt. Mix. Add chicken thighs and toss until well coated. Marinate for at least 30 mins.   2. Make corn salad: Remove husks from corn. Lightly spray with olive oil and season with the taco seasoning. Heat a large pan over medium-high heat and cook the corn, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Once cool enough, slice the kernels from the cobs and add to a bowl with the red pepper, red onion, coriander, jalapeño, lime juice and salt. Toss to combine. Taste and season.   3. Cook chicken: Preheat air fryer to 200°C for 5 minutes. Arrange chicken in a single layer, pouring over all marinade, and cook for 7-8 minutes, flip and cook for another 6 minutes, until caramelised and cooked through. Rest for 5 minutes before slicing. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 mins per side until cooked through and nicely charred.   4. Make guacamole: Mash avocado until mostly smooth, then fold through the tomato, onion, coriander, garlic powder, lime juice and salt. Taste and season.   5. Prepare rice: Toss the cooked rice with the chopped coriander and lime zest until well combined.   Assemble: Divide rice between four bowls. Top with the sliced chicken, corn salad and the guacamole. Finish with pickled onions and fresh coriander.
STICKY CHIPOTLE LIME CHICKEN RICE BOWL 🔥😍 Macros (serves 4) • 560kcal • 39 P • 65g C • 15g F   Chicken • 650g skinless chicken thighs • ½ tbsp olive oil • 1.5 tbsp chipotle in adobo • 2 tsp @Mingle Seasoning taco spice mix • 1 tsp garlic powder + ½ tsp salt • 1.5 tbsp honey • 1 heaped tsp lime zest + 2 tbsp lime juice   Rice • 4 cups cooked white rice • ½ cup coriander, chopped • 2 tsp lime zest   Charred Street Corn Salad • 3 small corn cobs + 2 tsp taco seasoning • 1 small red pepper, finely diced • ½ red onion, finely diced • ⅓ cup coriander, chopped • 1 jalapeño deseeded and finely diced • 2 tbsp lime juice + 1 tsp salt   Guacamole • 1 large ripe avocado, mashed • 1 Roma tomato, finely diced • ¼ cup red onion, finely diced • 3 tbsp coriander, chopped • 1.5 tbsp lime juice • ½ tsp each salt and garlic powder   Garnish • Pickled onions and fresh coriander   Method   1. Marinate chicken: In a bowl, combine the oil, chipotle in adobo, taco seasoning, garlic powder, honey, lime juice, lime zest and salt. Mix. Add chicken thighs and toss until well coated. Marinate for at least 30 mins.   2. Make corn salad: Remove husks from corn. Lightly spray with olive oil and season with the taco seasoning. Heat a large pan over medium-high heat and cook the corn, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Once cool enough, slice the kernels from the cobs and add to a bowl with the red pepper, red onion, coriander, jalapeño, lime juice and salt. Toss to combine. Taste and season.   3. Cook chicken: Preheat air fryer to 200°C for 5 minutes. Arrange chicken in a single layer, pouring over all marinade, and cook for 7-8 minutes, flip and cook for another 6 minutes, until caramelised and cooked through. Rest for 5 minutes before slicing. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 mins per side until cooked through and nicely charred.   4. Make guacamole: Mash avocado until mostly smooth, then fold through the tomato, onion, coriander, garlic powder, lime juice and salt. Taste and season.   5. Prepare rice: Toss the cooked rice with the chopped coriander and lime zest until well combined.   Assemble: Divide rice between four bowls. Top with the sliced chicken, corn salad and the guacamole. Finish with pickled onions and fresh coriander.

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