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Wash the chicken and fry in 1/2 packet of margarine.
Meanwhile, mix in a bowl finely chopped onion, finely chopped garlic, ketchup, chili sauce, vinegar, sugar and mix well.
After it has been fried nicely on all sides, add the mixture from the bowl. Cook with the meat for about 30 minutes, then turn off the heat.
The longer it stays, the better the tastes intertwine.
Before serving, simmer for about 30 minutes.
It can be served with rice or boiled potatoes or mashed potatoes (each according to preference).
Chicken flavored with vegetables
A recipe often made in our house, for the first time for the dwarf: the famous fragrant chicken. The chicken can be cooked in the same way, but on a Saturday morning that you want to spend with your family, just sitting in the kitchen doesn't burn you. Especially since it's raining outside and goodbye morning walk.
Admittedly, the cooking of this recipe itself takes some time, but it only requires my presence in the kitchen from time to time. Plus I found for the last time, I think, the Romanian beetroot. And then quickly a garnish of new potatoes, beets and carrots. The chicken, not from the country, because we don't have grandparents in the country, but from the market, will be cooked in a tray and garnished with lemon and some aromatic herbs that are on the dwarf's menu. Nothing fancy, discreet aromas. Instead, we will have a & # 8220umed & # 8221 chicken, not dry and fad like the one made in a roaster or another type of baked chicken.
1 whole chicken
The dwarf's lining
2 carrots (which smelled like carrots when I cleaned them)
a little green garlic
The chicken received a small massage with oil, salt, sage and bay leaves (chopped). I decorated it with lemon slices between the stalks and wings, about two on the square, and the rest cut into 3 or 4 large pieces inside. I stuck the cloves here and there, then I invited it in the oven at 180 degrees. From time to time I put the juice with a spoon on my chest so that it doesn't dry out.
I put the vegetables in a yena bowl with a little water and covered them with baking paper. They also went to the oven. At the end, the potatoes took on a light beet color. The vegetables were obviously ready before the chicken.
- The vegetables were served to the dwarf as such, but for the little ones they can be pureed.
- The adults, in addition to the vegetable garnish, also had yogurt sauce with dill.
- I cooked the chicken in the tray in which I bought it. Looking at the pictures, I realized that it is made of aluminum. In the future I will put it in a small diameter yena vessel. This way, the chicken juice will not evaporate and no water will be needed, as is the case when the chicken is cooked in a large pan.
Recipe of the day: Chicken stuffed with flavored rice
We propose for today an ideal culinary delight for the weekend meals, spent with the family, which will make you forget about the bad weather outside.
a chopped onion
300 gr rice
1.5 liters of chicken soup
2 small pumpkins (and any other vegetables you like)
raisins (as many as you like)
1 bay leaf
1/2 teaspoon coriander powder
2 tablespoons oil
Method of preparation :
Heat the soup and add the raisins and coriander, let it boil in two pots and then keep it on a very low heat. Finely chopped onion is put to harden with cinnamon and bay leaf. When the onion has become glassy, add the rice and mix well to penetrate the oil. Heat everything for 2 minutes, then add the raisins from the soup and part of the soup. Boil the rice with the soup until it evaporates, but the rice must not be boiled well, the grain must still be hard. With this rice we fill the chicken that we previously washed well and dried, then greased with a little oil, we pour the rest of the soup in the tray with the chicken and then we put it in the preheated oven before. After 20 minutes, add the chopped vegetables in the same tray. If you have leftover rice from the filling, you can add 2 tablespoons of water and you can cook it on low heat for 10 minutes and put it around the chicken in the plate that you will serve. While the chicken is in the oven, you have to grease it with the soup from the pan. When it is ready, cut it a little and lift the rice out a little with a fork. Serve it on a plate with the rice around it and the vegetables as well.
The taste is delicious, slightly sweet aromatic. Chicken meat has a special flavor due to the filling.
Aromatic couscous, fried pineapple and glazed chicken
The grilling season is coming up (we already started with the dandelion day) and honestly, I'm a bit bored with the same grills of pork, chicken, small, vegetables or potatoes and garlic sauce, no matter how good it is. Well, although we initially tested the menu proposed by the chef in the airfryer (which is our permanent version of the grill), it can be easily reproduced on hot coals.
It is worth mentioning that despite my efforts to convince the little girl that couscous is also a kind of pasta and that pineapple is sweet and good, Ania refused to taste anything other than the glazed chicken that she devoured alone with her hands. , her mouth, her cheeks, her nose and her chin. Therefore:
-grated peel from half a lime
-1 teaspoon ground cumin
Boil 500 ml of water flavored with salt, pepper and cumin. When it starts to boil, turn on the heat slowly and pour the couscous in the rain, stirring with a whisk. Turn off the heat and leave until the pasta absorbs all the water. Then aerate with a fork and place the finely chopped pistachio, parsley and mint and the grated lime peel on top. It is so fresh and fragrant that only the smell immediately takes you to distant horizons.
Pineapple in airfryer (grill)
Peel a squash, grate it and squeeze the juice. Sprinkle with a little rapeseed oil (or any other oil) and sprinkle with brown sugar and cinnamon. Place in the preheated airfryer at 200 degrees C for 15 minutes, turning it halfway. It can be done just as well on the grill, for about 5 minutes on each side.
-6 chicken upper legs (I used and)
-4 tablespoons of balsamic vinegar
-7 tablespoons peach jam (approx. 300 g, can also be apricot, plum, etc.)
Season the chicken legs with salt and pepper and grease with a little rapeseed oil. Balsamic vinegar together with peach jam is mixed in a small pot over low heat and seasoned with salt and pepper. Bring to the icing at boiling point, stirring constantly, then turn off the heat and allow to reach room temperature. Put the chicken legs in the preheated airfryer at 200 degrees C with the skin down, grease with glaze and leave for 10 minutes. Then turn, glaze on the other side and leave for another 10 minutes. The same can be done on the grill.
All these recipes work extremely well together, are fast, successfully break the monotony of an ordinary grill and are absolutely delicious!
Aromatic chicken breast roll
And it happens to you that you don't know what to cook for dinner? Well, don't worry, I have the perfect solution for you! That's why today I thought of presenting you a simple and tasty recipe with very few calories.
Aromatic chicken breast roll
One serving contains: 206.8 Kcal 2.9g Carbohydrates, 33.7g Proteins 6.1g Fats 1.3g Fibers
Baked chicken and turkey will not dry out if you place a tin cup of water under the tray. The meat will steam, simmer and be very soft.
Ingredients for 2 servings :
- Skinless chicken breast (250 g)
- Created lettuce (200 g)
- Olive oil (one teaspoon)
Fresh dill leaves
Method of preparation:
1. Cut the chicken breast so that it is thin, but remains like an open book.
2. Mix the bay leaf and a teaspoonful of each spice (thyme, cumin, fennel seeds,
coriander) in a blender or crush in a grinder or grinder.
3. Place the freshly chopped dill over half of the spice mixture and keep the rest separately.
4. Place the dill mixture between the "sheets of the chicken breast", then roll. The rest of the spices are put over the roll
5. Put the roll in the tray and cover with foil for 10-15 minutes until it is simmered and leaves its juice, then remove the foil and keep for another 10-15 minutes until it is ready and browned.
6. Serve sliced with lettuce seasoned with salt, dill and olive oil.
Aromatic chicken breast roll it's just an example of lunch from the KiloStop Low Carb recipe book pack. The latter consists of 3 recipe books, which contain a complete diet for 6 weeks.
The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of excess food. It is ideal for those who like to eat meat, fish and cheese.
The Low Carb package is structured in 3 volumes, as follows:
- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.