The latest recipes

Baked chicken legs with rice pilaf

Baked chicken legs with rice pilaf


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The chicken legs are washed, wiped with absorbent kitchen paper and greased with a little oil.

Season the thighs with salt, paprika and pepper to taste, then place them on the grill of the steak tray. Put 1/2 cup of water in the pan.

Bake the meat for 45 minutes (baking with ventilation, 180 degrees C).

We clean the vegetables, we wash them.

Finely chop the onion and sauté in 2 tablespoons of oil.

Add the chopped peppers, grated zucchini, mustard seeds, cook the vegetables together for another 5 minutes.

Add the rinsed rice in cold water and 1 cup of plain water.

Stir often so that the rice does not stick.

After the water has dropped, we add another cup of water, and at the end the third cup.

Let the water drop and the rice swell, add 1 teaspoon of tomato paste, season with salt and pepper to taste, add the chopped greens.

Remove the red legs from the oven and serve them with this delicious rice pilaf with zucchini.

Good appetite!


Ingredients Indian style chicken pilaf with chicken

500 gr boneless chicken legs
250 gr basmati rice
100 gr natural yogurt
2 medium onions (about 250 gr)
1 green hot pepper (optional)
1/2 bunch of parsley
10-15 mint leaves
2 tablespoons oil

1 tablespoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground fennel (or anise)
2 green cardamom berries
1 cook
1 piece cinnamon stick (about 2 cm)
2 teaspoons ginger and garlic paste (or 4 cloves crushed garlic + 1 teaspoon grated ginger paste)


Preparation Rice with baked chicken legs

We start with preparing the thighs. Mix the above spices in a bowl and pour the mixture over the meat. Massage each pulp with the spices, put them in a saucepan and let them cool for 1-2 hours. If you do not have time, use your thighs immediately.

Turn the oven to 170C, medium heat.

Peel an onion and finely chop it, cut the sausages (if used). In a pan that can be put in the oven, pour the olive oil and put the onion to harden, 2-3 minutes, until it becomes soft.

Add the sausages and cook for 1-2 minutes. Add rice, cumin seeds, turmeric, salt and pepper. Stir and fry the rice for 1 minute, then add hot water or soup. Place the chicken legs next to each other, put a lid (I used a plate) and put the pan in the oven for about 40-45 minutes.

Once the time has elapsed, lift the lid and check the rice. If it is cooked, leave the pan in the oven for a few more minutes until the chicken legs are browned. Eventually we use the grill function, if it is in the oven.

Finely chop the parsley and add it on top at the end, before serving.


Pilaf with chicken legs

ingredients
- 6 lower legs of chicken ,, - an onion ,, - a carrot ,, - 1 cup and 1/2 of rice (I used with long grain, a special assortment for pilaf. I don't give a name so as not to advertise) ,, - 1 can of sliced ​​mushrooms (210g) ,, - a little oil ,, - 4 cups of water ,, - salt, curry.

Difficulty: low | Time: 1h


& # 8211 3 pulps sup. boneless chicken, 1 sprig of green onion, 1 clove of garlic, 2 small carrots, 50 g rice with boiled round beans, ½ red pepper, 2 triangles of melted cheese with cream, 2 cm ginger, 1 tablespoon spoon red curry, oil, salt

Peel and finely chop the onion, garlic, ginger, carrots, diced pepper. We harden them in 2 tablespoons of oil until they soften. Mix with rice, 1 min. and we put out the fire. Let stand 5 min. and mix with the cheese and salt to taste. In a bowl, mix the curry paste with oil to obtain a fluid consistency. We open the thighs, we do NOT beat, we spread rice composition on each one.

Roll, place them in a pan greased with oil and spread curry paste on each.

Cover with aluminum foil and put in the oven, over high heat (200), approx. 30 min. (try with a fork if the meat is ready) Remove the foil and leave in the oven for a few minutes until golden brown. Serve hot.


Rice pilaf with chicken legs

An easy recipe to make, very tasty and perfect both during active periods and in remission. And quite nutritious due to the ingredients used. Carrots are rich in vitamin A which helps protect cells with an antioxidant role. Ensures the health of the eyes, nails, skin and supports the digestive system.

Celery contains vitamin A, B, C, K, PP, but also minerals such as potassium, zinc, calcium, phosphorus, magnesium. In addition, it has a strong healing effect. And pepper is very good in diseases of the mucous membrane and for strengthening the body due to the rich content of vitamin A, C, K, B6, potassium, magnesium, thiamine, niacin and folic acid.

Ingredients

  • 4-5 chicken legs
  • 300-400g long grain rice
  • 1-2 onions (optional)
  • 1 carrot
  • celery
  • Red pepper
  • 2-3 tablespoons oil,
  • salt,
  • spices for pilaf as preferred
  • parsley (leaves)

Method of preparation

Wash the meat and put it to boil. Wash the rice well and let it soften with water.

After the foam is well taken from the meat, add the onion, carrot, celery, finely chopped pepper or grated. I don't use onions in food, so you can leave it aside. Add the oil and let it boil with the lid on until they are well cooked.

After cooking the vegetables, add the rice, season with salt and spices and let it simmer or put it in the oven until it drops and the rice is cooked. If it drops and the rice is not ready, add hot water or chicken soup and continue cooking.

At the end, garnish with green parsley. Serve with salads, pickles (only in salted water, if you like) or roasted peppers.


What ingredients do we use

First what is rice?

Rice is the grain of a plant named after her Oryza sativa. When we pick it up, it is wrapped in a protective shell which, if we put it aside, we get the brown rice. It consists of three parts:

  • bran that contains cells rich in essential oils and enzymes
  • germ
  • endosperm

When it comes to rice, we must know how to choose the right type of rice for the food we need to make.

It all comes down to the two starch components of rice: amylose and amylopectin. These two give the final texture of the rice.

Long grain rice has 22% amylose and 8.5% protein with more amylose and high protein content such as long grain rice has a fluffier, lighter texture with separate grains.

Rice containing less amylose tends to create a creamy sauce & # 8211 that delicious risotto food. The long grain rice is swollen and cooked at 70 degrees C, the temperature is higher than that required for the small bun rice. Long grain rice needs more water to cook. The best way to cook long grain rice, especially in pilaf, is in a bowl covered with a measured amount of liquid. The coating ensures that the liquid does not evaporate and that it will eventually be absorbed by the rice. If too much water evaporates, the rice will burn before it becomes soft.

Do we soak the rice before or not?

When I was little, my mother used to soften the rice before cooking it. At first, I did the same, but honestly, in the meantime I gave up. I rarely do that, and that's all when asked for the recipe specifically.

When we soften the rice, clearly its cooking time is much reduced. But what happens is that the time required for a perfectly cooked rice becomes inaccurate and, most of the time, we will have too much cooked rice with an exploded look.

By soaking, the rice absorbs too much water. And after all, rice, especially quality rice, does not really take long to cook and we usually have clearly stated on the package how long it lasts.

IMPORTANT

When we make pilaf, we only add so much water that when the rice is ready it is perfectly cooked and soft. A covered pot is essential here. Without an airtight lid, the water will evaporate from the pot before it can be absorbed by the rice. The rice will burn before cooking.

The easiest way to measure water is to put rice in a house and then in the same cup, we put water. You need 3 cups of water to 1 cup of rice & # 8211 from what I measured, that means 700 ml.

The easiest way is to choose a rice from the market that you like and experiment on the ideal amount of water that that rice requires to cook perfectly. This way you will know after a second attempt the exact amount of water needed for everything to come out perfectly.

Do we rinse the rice?

From the beginning I tell you that I don't do it, but it's not a bad thing if you do it. Rinse the rice in a sieve in several waters until it remains clear, it will make us have a beautiful rice separated grain by grain.

Sauteing for a few minutes will give the rice with onion an extra taste and flavor.

For this type of recipe I usually prefer the thighs. You can also use chicken breast and still with very delicious results. I prefer to cook it without skin and cook it a bit before mixing it with rice. The fins also go with the rice but would look weird mixed in the rice. Better & # 8211 I say & # 8211 we grill them on the stove and add them at the end on the plate to serve with rice.

For pilaf I use the most common vegetables. Onions, peppers, carrots, I think are the most suitable. Mushrooms are not to be discarded either. Of course you can juggle and vary the ingredients here and depending on your preferences and season.


Package 2 Rollers for vacuuming food 28 cm x 5.5 m

Smoothie and Ice Cream Set, SICS-B6000 for the B6000 and B3500 range

Oven bowl, lid, enameled cast iron, 6.6L, round, red

Excellent recipe! I added a box of mushrooms and a diced sweet pepper. It turned out great on my taste.

super good my grandmother was doing something like that but with lamb and baking it in the test (like an earth oven) I will come back with the recipe. I put it in the oven in Roman dishes but very small (bowls) super.

Adrian Marian, September 21, 2015

I tried the recipe and I can say that it is as good as mine. You can try here another rice pilaf recipe with chicken: http://savour.ro/reteta/pilaf-de-orez-cu-pui/

Andreescu Cristina, January 20, 2014

super explicit recipe and definitely the product and the result. excellent! @!

Tuglui Grigore, November 11, 2013

Nadia Maria Costea, November 10, 2013

Sandra Larisa, if you had read the whole presentation you would have noticed that I specified how much rice is put. I and most of those who cook at home do not think that we prepare food with a scale next to us, and salt, pepper and other spices that are put in a food everyone puts them according to everyone's taste and pleasure. That's how I learned at the "school of life". All the best and as many tasty recipes as possible and appreciated by those who read them.

Sandra Larisa, November 6, 2013

Rice? how much rice ?? How much pepper? how much salt. A recipe must also have quantities :) Or at least that's how I learned at school :) (nutrition profile) Poor. very weak

burdulea maria elena (Chef de cuisine), May 1, 2010

dicarmencitta1957 (Chef de cuisine), April 22, 2010

A good thing, this is how the rice made in the oven is better, I know this from my grandmother, she always told me: & # 39 & # 39 & # 39 put them in the oven, don't keep spinning them and they taste even better 39 & # 39 & # 39 & # 39but not on high heat.

ana catalina focsa (Chef de cuisine), April 19, 2010

I really like rice, pilaf, plain, with vegetables, etc. it is a goodness. It is even better, if it is put in the oven as well. it melts in your mouth! Congratulations!

jsabrina (Chef de cuisine), March 18, 2010

Uh ... look, I didn't know about that! I usually put 1 cup of rice in 1 liter of water. But it's much easier and more interesting that way. and of course safer! Thanks for the idea!

NADIA MARIA (Chef de cuisine), March 18, 2010

Yes Camelia so you certainly don't go wrong with the amount of rice you put. And if you need boiled rice and put it to boil only with water or soup, always calculate one measure of rice and three of liquid. Stir a little after the rice is added and do not add a spoon until it is cooked. Without taking care not to get caught, leave it until the water drops and you're done.


Chicken pilaf like at home mom

As interesting as it is, unique and tasty dishes would be specific to other peoples & # 8211 that I recommend, by the way, with the utmost warmth to try - we still feel the need, at least from time to time, to go back to the origins. That is, for Romanian cuisine and, more precisely, for childhood dishes. I have spoken to you on other occasions about what, in my case, childhood food means, and today I add the bird pilaf to the list. Since this blog has existed, I have prepared pilaf several times (although I am the only amateur in the family), but I didn't think it was worth taking a picture of. & # 8220Just everyone knows how to make pilaf, right? & # 8221, I was thinking every time. In the end, however, I realized that the approach was wrong. Maybe there are people who have not learned the recipe from their mother or grandparents or who simply need guidance on the quantities.

The number one rule in preparing poultry pilaf is to have a yard fighter. That is, from those grown in the yard and fed more naturally, not from those sold in the store. Obviously, if you don't have where to get a chicken or a chicken, a & # 8220 supermarket & # 8221 bird goes, but it won't taste nearly the same. I was, this time, somewhere in the middle: I had some & # 8220 country & # 8221 friends, but I filled in with some spinach from the store (knowing that spinach is mandatory for poultry soup). Then, for taste, I always put some vegetables (onions and roots) in the soup, but I take them out before putting the pilaf in the oven. Finally, also on a personal note, I prefer the chicken pieces to be a little brown, so, after cooking, I brown them in a pan, on the stove, instead of leaving them with rice in the oven. Don't get me wrong! The pilaf is delicious and if you leave the chicken pieces in the rice, only their skin softens and we don't have that good taste of frying. But we will have, in return, a slightly lower number of calories.

Ingredients (for 6 servings):
& # 8211 bird's back 2 pcs. (760 g)
& # 8211 bird legs 4 pcs. (860 g)
& # 8211 onion 1 pc. large (150 g)
& # 8211 carrot 1 pc. large (100 g)
& # 8211 celery 1 pc. mica (25 g)
& # 8211 parsnip 1 pc. (50 g)
& # 8211 butter 50 g
& # 8211 pilaf rice about 400 g
& # 8211 dafin 2-3 foi
& # 8211 salt, peppercorns

Turn the oven to 180 degrees Celsius. Boil, in a larger pot, 8 cups of water. When the water boils, put the chicken pieces. Bring to the boil, froth several times, turn on low heat and simmer for about 30 minutes. Add the vegetables, cleaned, washed, but left as whole. After another 15-20 minutes of simmering, when the chicken and vegetables are penetrated, turn off the heat. Be careful, if you use chicken, you may need to boil it even more than that, as it is more tender! Remove the meat and vegetables to a plate with a whisk. Pass the soup through a thick sieve and measure it. I had almost 6 cups of soup, so I put 2 cups of rice (about 400 g). I remind you that, as a rule, you put 3 cups of soup / water in 1 cup of rice. In a pan that can be put in the oven (possibly a cast iron one), melt the butter. Put the rice (repeat, measured according to the soup) and cook it a little, until the grain becomes translucent.

Extinguish with a soup polish. Add peppercorns and bay leaves, then the rest of the soup. If you do not want to brown the chicken, put the meat in the soup. Cover the pan with a lid and put it in the oven. Leave for about 30 minutes, then take the lid off and leave for another 20-25 minutes, until it forms like a crust on the surface of the pilaf. Be careful not to stir while the pilaf is in the oven! If you have chosen to brown the chicken pieces, put them in a pan with a little oil. It only takes a few minutes for the skin to brown a little, because the meat is penetrated anyway. Serve the pilaf hot!


Monk Pilaf: The most tasty fasting pilaf

Pilaful is a fasting food that is prepared quickly and can be very tasty. Even if it is fasting, it does not mean that it cannot have a wealth of delicious tastes. Here's how to make a monastic fast:

INGREDIENTS

2 tablespoons vegetable oil

METHOD OF PREPARATION

Cut all the vegetables into pieces. Wash the rice.

In the pot in which you prepare the monk's pilaf, pour the oil, then fry the onion, bell pepper and garlic if you put it. After two minutes, add the rest of the vegetables, then the spices.

Add the washed rice over the vegetables and sauté it a little, stirring constantly, for 2-3 minutes.

Pour water over all the ingredients and leave the pot on low heat for 30-40 minutes - until the rice is completely soft, but not porridge.

If you are still looking for a fasting recipe, we also recommend rice with vegetables