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Chicken with carrot and onion sauce

Chicken with carrot and onion sauce


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We wash the cups and boil them in water. Let it boil for 2 or 3 minutes, add water and add another.

Wash the carrot and onion. Cut the onion in four and the carrot into thick slices and add them over the tops.

We make sure that the water passes about two fingers over the meat and vegetables. We put the lid on and let it boil over low heat.

I took out the thighs and put them aside because they were already cooked and I left the carrot and onion for about 15-20 minutes.

When they are cooked, put the blender in and pass. Add pepper paste, tomato paste, crushed garlic, lemon and thighs, season with salt and pepper and bring to a boil.

We can serve. :)


Chicken legs in pumpkin sauce

A recipe that caught our family very well considering that I have two men for whom zucchini is only eaten breaded. I don't want to praise it but know that it is delicious even if it is with zucchini (or maybe because it is with zucchini :))

It is prepared with chicken but I say it works with weaker pork like cutlet. And it goes great with a polenta. If a glass of wine. I'm ready to write the recipe :)

Ingredients 3 servings (that's how it turned out):

  • 3 whole chicken legs or 6 lower legs
  • 50g butter
  • 1 large onion
  • 500g zucchini
  • 1 large carrot
  • 100ml tomato juice
  • salt pepper
  • 2 tablespoons chopped green parsley

1. Season the chicken legs and then fry in butter until golden brown on all sides. Take them out and put them in the tray in which we are going to prepare them in the oven.

2. While the thighs are browning, finely chop the onion, put the carrot and zucchini on a large grater. In the fat in which the thighs were fried, put the onion, heat it a little then add the carrots, leave for 1 minute and add the zucchini. From here it will seem like a disaster, the pumpkins will leave a lot of water but don't be afraid they will evaporate in the oven. Leave for 5 minutes then season and add the tomato juice.

3. Pour the vegetable mixture over the chicken, cover the pan with foil and put it in the hot oven at 180g for 30 minutes.

Then we take the foil and leave it until the liquid decreases and the food acquires a beautiful color.

4. Serve hot with polenta or mashed potatoes.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Because in the wok everything is done over high heat, the meat and vegetables must be prepared before cooking and placed separately in bowls.

Chicken meat it will be washed and cut into suitable cubes (as for a mouthful).

Chinese cabbage cut into thin strips or pieces, carrots into thin sticks, bell peppers into thin strips and green onions into small pieces.

ginger it will be peeled and it will be put on the grater with small meshes, and the garlic will be cut into thin slices.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Put the grated ginger and garlic in the hot oil wok, stirring vigorously with a spatula (to flavor the oil), following the chicken pieces, turning them on all sides until they change color for 3-4 minutes. ).

Add the rest of the vegetables over the chicken (Chinese cabbage, onion, carrot, pepper), stirring constantly with a spatula (about 10 minutes), then quench with water and tomato juice.

When the liquid drops and the vegetables become soft (more al-dente), add the soy sauce, pepper, salt if necessary (because the soy sauce is salty).

The chicken with Chinese cabbage will be transferred to a plate in which there will be a garnish of basmatic boiled rice, or it will be consumed as such & # 8230 suggestions can be enough according to everyone's imagination.


Onion food with carrots and chicken

Onions are cleaned and chopped not too finely, carrots are cleaned and put on the grater with large holes. In a larger pan or saucepan, heat the onion with the oil, then add the grated carrots and then the chicken to fry a little. Add 1-2 glasses of water and let it boil. After they have boiled, add salt and pepper to taste and broth and leave for about 10 minutes on low heat.

When it is ready, turn off the heat and add 3-4 cloves of crushed garlic. Good appetite! Serve with polenta or mashed potatoes

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Chicken breast with cream and creamy sauce with onion and garlic & # 8211

Chicken breast with cream and creamy sauce with onion and garlic & # 8211 in the pan. Simple and quick chicken recipe with onion and cream. How to make chicken breast food with lots of onions, garlic and creamy sauce? Chicken breast recipes. Fry-cooked sauce recipes.

This recipe for chicken breast with cream and cream sauce is very easy and quick to prepare. Lots of onions and garlic make the delight of this simple but very tasty dish.

I don't know why chicken breast is so loved by Romanians because most of the time it is cooked in vain and comes out sour and dry. We don't have much on the blog chicken breast recipes but, in what has been published so far, we managed to make it “edible” & # 8211, that is, to cook it correctly so that it has a taste but also a pleasant, tender texture. Chicken breast is a lean meat that needs fat: oil, butter, lard or cream.

You have already appreciated our version of the classic recipe for chicken with cream and polenta (see here) precisely because it turns out delicious. For that recipe I used sour cream (with at least 24% fat) and a little flour.

In this case I used sweet cream for whipped cream (with at least 30% fat) and a lot of white and red onions. Chicken breast can be successfully replaced with turkey breast or boneless chicken legs. The result is a wow one! A fine dish with tender pieces of meat and creamy sauce, extremely fragrant. It took me exactly 17 minutes to cook.

From the quantities below it results approx. 3 servings of chicken breast with cream and creamy sauce with onion and garlic.


SWEET SOUL CHICKEN WITH PINEAPPLE

Sweet and sour pineapple chicken it was one of my favorite recipes at one time. The sweet-sour combination in this case in this case is very suitable and the tasty result. Before preparing such a recipe we must have all the ingredients ready, so that everything goes quickly.

The recipe is one of the most popular in China that has won many fans abroad. There is no Chinese restaurant you can't find sweet and sour pineapple chicken.

The sweet elements (sugar) perfectly balance the sour ones (Chinese vinegar). What I like most is the fact that the chicken is accompanied by vegetables and at the end there is a delicious sauce without which I can't imagine this recipe.

Sweet and sour chicken it can be accompanied by plain rice or fried rice with eggs, fried rice with vegetables, but it also goes with simple rice noodles.

Chinese recipes they are made easy and fast. When time presses you, but you want to put something good for the whole family on the table, Chinese recipes can be a good and tasty solution.

Chinese cuisine is known for this. Hot cooking is what makes their food so good and the cooking process so fast. Everything happens in 15 minutes, it is cooked only in a special pan (wok).

If I generally love to cook with chicken legs and avoid chicken breast, in Chinese recipes it is very well integrated and tastes good with Asian sauces and flavors.

You can find more recipes from Chinese cuisine if click here.

We are fans of Asian cuisine, so you will find on the blog both Chinese and Indian or Lebanese recipes.

Now I let you see what ingredients you need and how you can prepare sweet and sour pineapple chicken.

INGREDIENT:

2-3 tablespoons oil
500 g chicken breast
4-5 tablespoons starch (keep 2 for sauce)
1 medium-sized onion
1/2 green bell pepper
1/2 carrot cut into thin strips
6 slices of pineapple
200 ml chicken soup (can also be water)
1.5 tablespoons Chinese vinegar
2-3 tablespoons sugar
2 tablespoons soy sauce
3 tablespoons ketchup
salt

Roll the diced chicken breast into 2-3 tablespoons of starch, then fry it in 2 tablespoons of palm oil, taking care to mix and turn it to be well prepared.

Remove the chicken from the wok, and cook the chopped onion julienne with carrot and pepper. Heat for about 2 minutes.

Add the chicken, cook for another 2 minutes, then add the pineapple.

Add 150 ml of chicken soup, turn on low heat, put the lid on and let it boil for 2 minutes. Add Chinese vinegar, soy, sugar and ketchup.

Pour the dissolved starch into the rest of the soup and mix. Season with salt to taste. When the sauce starts to thicken, take it off the heat and put the sweet and sour pineapple chicken on a plate.


Chicken liver with sauce

I love chicken livers no matter how I prepare them for fried livers, grilled livers or liver with sauce, but I seem to prefer the latter.

Maybe because you can combine flavors, you can reheat the dish and vary the garnish, I don't know, it's certain that we eat very well and it's a fast food.

Ingredients

  • 800 g of chicken liver
  • 150 ml of milk
  • 2 fresh basil leaves or 1/2 teaspoon dried basil
  • a little thyme
  • 2 cloves of garlic
  • a teaspoon of paprika
  • 200 ml water
  • salt
  • pepper
  • a bay leaf
  • 2 green onions or a dried onion
  • oil

Preparation Chicken liver with sauce

Wash and clean the liver and leave it in cold milk for 15-20 minutes.
Heat the oil in the pan. Put the chopped onion and let it soften slightly, stirring. Drain the livers well and put them in the pan.
Leave them for 2 minutes on each side, over medium heat.
Sprinkle the paprika, thyme and basil, put the bay leaf and then pour a little water, until it reaches half of their level. Boil with a lid for 15-20 minutes. Slice the garlic and add it to the pan. You can also sprinkle green parsley.

Leave everything on medium heat until the sauce is well reduced, adjust the taste of salt and leave the livers under the lid, with the heat off, for another 10 minutes, then serve with puree, rice or polenta.


Similar recipes:

Stew with carrots and beans

Stew with carrots and beans prepared with parsley root, broth, onion and garlic

Chicken with corn

Chicken with corn in French dough with butter, milk and baked eggs

Chickens with green beans

Chicken with green beans smothered in oil with tomatoes, onions and garlic and seasoned with paprika and dill


What ingredients do we use for the chicken ostropel recipe with tomato sauce and mashed potatoes?

  • 1 kg of chicken
  • 500 g of thick tomato juice
  • 2-3 cloves of garlic
  • 1 diced onion (200 g onion)
  • 1 small grated carrot
  • 1 tablespoon white flour
  • 30-40 ml of oil
  • salt
  • thyme
  • pepper
  • 1 bay leaf
  • the water




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