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Chicken with tomatoes -duo


The skins without skin and cut in half are salted and peppered. The kaizer is cut into larger pieces and the garlic in half.

Put the legs with the kaizer in a wok pan with very little oil and cook for 10 minutes. Then add the garlic, rosemary, bay leaves and tomatoes and let it cook for another 15 minutes. If the tomatoes do not leave enough liquid, add 1/2 glass of meat soup. Let it cook covered and then put the thighs in a heat-resistant bowl greased with butter, along with the kaizer and the tomatoes. Put thicker sliced ​​tomatoes on top and you can grate a little cheese.

Leave it in the preheated oven for 15-30 minutes until the sauce decreases.

When served, garnish with black olives, tomatoes and green parsley.

It can be served with rice or mashed potatoes.


GREEN BEAN FOOD WITH CHICKEN LEGS

A meal of green beans with chicken legs is for many of us a quick family recipe that takes us out of any impasse related to time and difficulty. It is prepared in the blink of an eye with just a few ingredients and is particularly tasty with two carrots and leeks.

ingredients:

  • 2 chicken legs
  • 1 box green beans
  • 1 onion
  • 2 cloves of garlic
  • 1 pc. leek- 20 cm
  • 1 carrot
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 1 dill bunch
  • salt and pepper to taste

In a frying pan with 2 tablespoons of olive oil, fry the chicken legs seasoned well with salt.

After browning very well, add finely chopped onion and let it soften for a few seconds.

I crush the garlic, grind it well and add it to the pan with the onion. I mix a little, then I add tomato paste which will give my dish an extra taste and a splash of color.

It's time to add a glass of water (or if you have concentrated vegetable or chicken soup at hand), then leave the thighs covered with a lid to penetrate well for 5-10 minutes.

Drain the green bean juice from the box, rinse it well and add it over the thighs.

Season the sauce with salt and pepper, and if it is too thin, prepare a teaspoon of starch and dissolve it in 3-4 tablespoons of water. In this way they obtain a richer consistency that will bind and envelop the brightly colored beans.

While it is boiling for a few minutes, blanch the prepared carrot and leek strands in a pot with hot water and salt for 2 minutes. I slip them under a stream of very cold water and let them drain while I arrange a portion of hot food.

They are very tasty in combination with my green bean meal with chicken legs.


Method of preparation

Beforehand, clean the livers and leave them in cold water for 5-10 minutes before frying them.
In a large frying pan, add Unisol oil of the first press, garlic cloves and after about 1 minute, add the livers. Cook over low heat carefully, so as not to burn. When the livers have penetrated, add the tomato paste or the tomato sauce, thyme, salt and pepper. Fill the mixture over and let it simmer for another 10 minutes.
They can be served with polenta to taste.

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Details how to prepare Chicken with Parmesan

  1. cooking 220 g of thin pasta until it gets the texture al dente.
  2. Mix salt, pepper and ¼ cup of flour in a deep plate and then pass through the mixture 4 pieces of skinless LaProvincia chicken breast, but boldly.
  3. heats ¼ cup of olive oil and a teaspoon of butter in a pan over medium heat. Did the mixture melt? Add the chicken.
  4. Remove the above mixture and add 2 cloves of garlic slice. Fill with ½ onion cut.
  5. Add ⅓ cup of chicken soup and stir until the juice drops to half of the initial amount - about three minutes.
  6. Color with ½ canned chopped tomatoes and mix. Add and ½ teaspoon of sugar, salt and pepper.
  7. Leave everything in the oven for 30 minutes.
  8. When the food seems almost done, call ⅛ cup of parsley cut into the pan. Mix.
  9. Let the chicken breast rest over the sauce and gather ⅛ cup of freshly grated parmesan.
  10. The low heat sustains the food until the cheese melts completely.
  11. Once the food is ready, add the cooked noodles and cover with sauce on another plate. The chicken breast will sit on top of the pasta, waiting for a new amount of parsley.

Enjoy chicken with parmesan!

Chicken with parmesan can be cooked at any time, not just when school is just beginning. You and your loved ones may want to repeat the chicken with parmesan recipe as quickly as possible.


2 chicken recipes with Coca Cola only good to try

These two chicken recipes with Coca Cola are a worldwide phenomenon, arousing the curiosity of chefs around the world. This particularly tasty dish combines the sweetness of juice with the tenderness of chicken, for a distinct and unique flavor. It's easy to try because the ingredients are affordable and easy to get.


(3 servings) 6 large chicken wings, 600 g Champignion mushrooms, 2 dried onions suitable for large, 2 red kapia peppers, 2 large and ripe tomatoes, a teaspoon of tomato paste, a tablespoon of flour, 100 ml of oil, salt, 2-3 bay leaves, a large bunch of green dill

Wash the wings well and put them to boil, covered with water, with a pinch of salt. Foam after the first boils then add the cleaned and sliced ​​mushrooms. When the wings have boiled, remove them from the soup and brown them well in oil. on a saucer and in the same oil, fry the finely chopped onion and the small sliced ​​pepper. let the juice drop well and when the peppers and onions start to soften well, add the teaspoon of tomato puree, mix well and mix well and add a tablespoon of flour. Mix well and dilute with the soup. to become a homogeneous mixture then pour into soup with peppers, bring to a boil stirring constantly, season with salt and pepper, add browned wings, bay leaves and turn off the heat. Sprinkle over finely chopped greens.
Good appetite!

Try this video recipe too


Eggplant dish with chicken

If you choose to combine eggplant with meat, chicken is best, whether you choose whole legs or wings or a chest or take a whole chicken and pot it. It is an easy to prepare and very tasty dish. We only need 4-5 AVIS chicken legs (or a chicken cut all AVIS pieces)

  • spices for chicken
  • 2 eggplants suitable for large
  • onion
  • 2-3 tablespoons tomato paste
  • 1 yellow pepper
  • 1 red pepper
  • 2 tomatoes
  • 3-4 tablespoons of oil
  • salt
  • pepper
  • chopped green parsley

Method of preparation:
& Icircnt & acirci we are preparing the chicken. Fry the thighs or pieces of meat in a pan and oil on all sides, then remove and set aside.

The two eggplants are cut into 1 cm circles. thick and without draining water or passing through flour, fry on both sides & icircn oil. When they are cut, they are fried, then they are taken out on an absorbent paper because they absorb a lot of oil.
Eggplant oil is discarded because it is toxic. Add another olive oil and fry the chopped julienned onion until it becomes translucent. Add 2-3 tablespoons of dissolved tomato paste & icircn a little chicken broth or water. Season with salt and pepper to taste.
Put a half of the onion sauce in a ceramic or yena bowl, add a layer of eggplant slices, a layer of pepper and sliced ​​tomatoes. Place the pieces of thighs on top. Repeat the operation, add the rest of the onion sauce and continue with layers of eggplant, peppers and tomatoes. Sprinkle with freshly chopped parsley. Place the dish in the preheated oven at 180 ° C for 25-30 minutes. Serve hot and cold.


We consider a few points in the preparation and preparation

  1. Chicken hearts are a very delicate product. They need to cook no more than 15-20 minutes. Otherwise, they will not be too soft
  2. Marinating hearts are desirable for at least 2 hours, only if this condition is met, the by-products will absorb all the nuances of the marinade and will become tasty.
  3. For a heart kebab, you must deliberately choose special beasts. It is better to be made of birch and have a flat shape. In this case, the heart will not rotate during cooking
  4. While marinating the meat, you can soak the refrigerators in clean water. This prevents them from burning during subsequent frying.

There are a lot of recipes for cooking chicken hearts. You can experiment by adding your favorite ingredient to marinades. But no matter how you prepare them, hearts will satisfy both gourmets and eaters.


Burek with meat & # 8211 Meat pie

Yes, unfortunately, Danut and I have no limits when we eat something good. Be it homemade chocolate, Pavlova or, this time, Burek with meat, for us there is no word & # 8220sufficient & # 8221.

It's so good and it's such a smell in the house that I didn't even wait 5 minutes! I sliced ​​it, put it on a plate and after another 10 minutes I was already at the table.

I do not recommend it like that, it is quite heavy for the stomach, I recommend you to eat in moderation and only slightly warm, otherwise & # 8230 & # 8221 will come back :)))) & # 8221

But, yes! It `s very good! And not at all difficult to do.

Burek with meat & # 8211 Meat pie

  • 800 g minced beef
  • a carrot
  • a piece of celery
  • a red onion
  • tomato juice / tomato paste
  • salt
  • pepper
  • 2-3 tablespoons gray
  • 8 large pie sheets
  • a little bit of oil
  • an egg
  • 100 ml sour cream
  • 3-4 tablespoons water
  • oil

Method of preparation Burek with meat & # 8211 Meat pie

I prepared the meat sauce the day before, it's the sauce I use for moussaka, baked meat pasta and meat pie.

Heat a few tablespoons of oil in a bowl.

Finely chop the vegetables and dip them in hot oil.

Cook everything for 3-4 minutes, stirring, then add the minced meat and cook, stirring lightly, until you no longer see red meat in the bowl, the meat turns slightly white, about 8-10 minutes.

Add salt, pepper and dried basil or thyme.

Put a tablespoon of tomato paste and 100-150 ml of water or tomato juice.

Boil on low to medium heat, stirring occasionally, for 20-25 minutes.

The sauce should be thick and low. When it's cold, add the semolina.

Prepare the tray in which you will bake the pie.

Put the first sheet, in width, only half in the tray and half out (as in the picture) and lightly grease it with oil. If you have smaller sheets, it's even better. Grease very little, leave more fat from the meat plus the final mixture with which the pie is finished and you risk it being oily.

Bend the remaining part out and lightly grease again. Place the next sheet and do the same.

Distribute one third of the meat mixture.

Do the same until you have 4 rows of sheets (2 folded sheets per row) and 3 rows of meat. No more meat on top.

You portion it into squares, just the top.

Preheat the oven to 190 degrees

Lightly beat the egg, add the cream, mix well, add water and adjust the taste of salt.

Pour the mixture over the entire surface of the pie.

Put the tray in the hot oven, on step 2 and bake the patient for 35 minutes at 190 degrees or until it is nicely browned.

Let it cool and portion it with the help of the portioning made before baking.


Eggplant dish with chicken

If you choose to combine eggplant with meat, chicken is best, whether you choose whole legs or wings or a chest or take a whole chicken and pot it. It is an easy to prepare and very tasty dish. We only need 4-5 AVIS chicken legs (or a whole AVIS chicken cut into pieces)

  • spices for chicken
  • 2 eggplants suitable for large
  • onion
  • 2-3 tablespoons tomato paste
  • 1 yellow pepper
  • 1 red pepper
  • 2 tomatoes
  • 3-4 tablespoons of oil
  • salt
  • pepper
  • chopped green parsley

Method of preparation:
& Icircnt & acirci we are preparing the chicken. Fry the thighs or pieces of meat in a pan and oil on all sides, then remove and set aside.

The two eggplants are cut into 1 cm circles. thick and without draining water or passing through flour, fry on both sides & icircn oil. When they are cut, they are fried, then they are taken out on an absorbent paper because they absorb a lot of oil.
Eggplant oil is discarded because it is toxic. Add another olive oil and fry the chopped julienned onion until it becomes translucent. Add 2-3 tablespoons of dissolved tomato paste & icircn a little chicken broth or water. Season with salt and pepper to taste.
Put a half of the onion sauce in a ceramic or yena bowl, add a layer of eggplant slices, a layer of pepper and sliced ​​tomatoes. Place the pieces of thighs on top. Repeat the operation, add the rest of the onion sauce and continue with layers of eggplant, peppers and tomatoes. Sprinkle with freshly chopped parsley. Place the dish in the preheated oven at 180 ° C for 25-30 minutes. Serve hot and cold.


Chicken borscht with vegetables

Soup I borrowed Romanian from the Turks. Or at least its name, which comes from the Turkish word “çorba” (pronounced, obviously, soup). The Transylvanians call him Zama (Is Latinism promoted by the Transylvanian School to blame?), while Moldovans borrowed the term from their Russian and Ukrainian neighbors: borsch (that in Ukrainian borscht means something completely different, it is already another fish dish). A soup is not a soup if it is not sour. If in other areas of the country the soups are soured with vinegar, cabbage dies, lemon juice, sourdough or green crocodiles, Moldovans are consistent: they add borscht (ie soup) also with borsch (sour juice resulting from fermentation of scalded bran). I did all this etymological introduction so as not to have to answer questions like "why do you have to put borscht in borscht?”. Chickens I do not know if you have to put, once you put roots, put potatoes, put onions, put peppers. Well, how many times do you keep "putting"?

Leaving aside the joke and the etymology, let's see our borscht. Like any liquid dish, the number of servings depends mainly on the amount of water used. They came out of two upper legs of chicken, about six servings of chicken chicken borscht with vegetables. If you are more generous with water, you can get 8 - 10 servings of long juice, and if you add 2 - 3 "magic cubes" (which I do not recommend) you get at least a dozen servings.

What do you need?

  • 2 upper legs of chicken, with skin, boneless (about 400 g in total)
  • ½ small celery
  • 1 potato
  • 1 carrot
  • 1 parsley
  • ½ parsnip
  • 1 medium yellow onion
  • Gras red bell peppers
  • 1 small box (80 g) tomato paste (24% dry matter)
  • 600 g cream with min. 15% fat
  • 300 - 350 mL borscht
  • 2 egg yolks
  • ½ connection of green parsley
  • Salt and pepper - to taste.

How do you proceed?

Put the chicken legs in boiling water to cover them, over low heat, with the pot covered, for about 60-90 minutes, until the meat is well cooked and begins to come off the bone.

While the meat is boiling, clean, wash and chop the celery, potato, carrot, parsley, parsnip and bell pepper into small cubes.

Peel an onion, wash it and leave it whole.

Wash, drain and finely chop the green parsley.

Remove the meat from the soup, add two cups of hot water, add the onions, roots and potatoes, then simmer for another 30 to 35 minutes.

While the vegetables are boiling, clean the meat from the bones and break it into pieces (small strips), removing the skin and cartilage.

Season the meat with a little pepper, then mix it with the contents of the canned tomato paste.

Take the pot off the heat, remove the onion and discard it, then pass the vegetables together with the water in which they were boiled, possibly diluting them with ½ a cup of hot water if you find the composition too thick.

Put the pot back on low heat, add the meat seasoned with pepper and tomato paste and bring to a boil.

Gradually add the borscht and add the sour taste, then simmer for a few more minutes.

Meanwhile, beat the yolks well with a pepper powder and 2-3 tablespoons of sour cream.

Pour the rest of the cream into the borscht pot and match the taste of salt and pepper and bring to a boil for a few more minutes (2 are enough).

Now comes the apotheotic end, straightening the borscht with egg yolk: so as not to make an omelet or “rags” in the borscht, take a few tablespoons of liquid from the pot, pour it over the beaten eggs with cream, stirring constantly, then pour everything into borscht pot previously taken off the heat and stir vigorously.

Add the chopped green parsley and cover the pot with the lid for at least about 5 minutes.

After the expiration of the time when the green parsley pleasantly flavors the wonder and taste buds of borscht, you can switch to serving: plain, with extra pepper, extra cream, hot peppers, in general what your heart desires.

Have fun and see you healthy again!