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"Maglubeh" with chicken



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The chicken is washed and cut into quarters or chicken breasts in halves; boil with water and a teaspoon of salt in a pressure cooker under pressure for 30 minutes; strain the meat broth and store.

The chicken can be boiled together with the rice or put in the oven to brown.

Heat the oil in a pan and place the pine seeds; just let it take on a golden color and take it out in a bowl. The same is done with almond seeds.

Eggplants are peeled, washed and cut lengthwise into slices about 1.5 cm thick; salt and leave to stand for 20 minutes or until they have removed the water from them.

Squeeze water and heat in oil; remove on absorbent paper.

Cauliflower is washed; it unfolds in bouquets that are hardened in oil until they take on a golden color.

Peel the potatoes, cut them into larger pieces and fry in oil.

Peel the carrots, cut them into thicker slices and fry in oil.

Cut the onion into small pieces and fry in oil.

The garlic cloves are cooked whole in oil.

All vegetables are removed on absorbent paper.

The rice is scalded and left with hot water for 15 minutes, then passed through a stream of cold water until the water became clear, so the excess starch was washed off.

Place a thin layer of rice in a non-stick pan.

Place a layer of sliced ​​tomatoes on top of the rice, sprinkle with onion, garlic and carrots.

The next layer consists of cauliflower.

Place the eggplant slices over the cauliflower and then the rest of the rice.

Sprinkle a few crushed cardamom seeds over the rice.

Heat the meat broth, add the rest of the salt, the maglubeh spices and pour over the rice until it exceeds 1.5 cm.

The amount of water must be calculated very well, so that the rice does not remain too soft; otherwise it does not remain like a cake on its return.

Put on high heat until it starts to boil, then cook on low heat for at least 35-40 minutes, until the rice has absorbed all the soup and the grain has remained firm.

It can also be prepared in a “rice cooker” pan. In this case, the pan stops automatically when the rice is ready.

Turn over on a plate and leave for another 5 minutes, so that the rice keeps the shape of the pan.

If the chicken is not mixed with the rice and the vegetables are placed over the rice.

Decorate with almond and pine seeds.

Serve with mixed Arabic salad

or cucumber salad with yogurt

or just plain yogurt.

Good appetite!


Chicken stew with leurd

Leurda resembles garlic not only in taste. Several studies have concluded that it has even more therapeutic properties than garlic for the body. So, for more flavor and health, add leurd to the chicken stew recipe.

Chicken stew with leurda

Ingredient:

  • 1 kg boneless chicken
  • 5 bunches of green onions
  • 3 cloves green garlic
  • 3 ties of leurd
  • 1-2 cans of peeled tomatoes (depending on how much sauce you want)
  • 100 ml oil
  • Salt and pepper to taste

Method of preparation:

Chicken cut into pieces browns a little. Remove and, in the same oil, fry the finely chopped onion and garlic. After they have softened, sprinkle the spices for the chicken and the broth dissolved with water or the peeled tomatoes in the sauce. Place the chopped leurda over them. Let it boil. In an oven dish, place the meat, put the sauce and bake for 20-30 minutes.


Chicken pie and Mexican vegetables

  • 450 gr of puff pastry
  • 2 eggs
  • 250 gr kefir
  • 2 tablespoons breadcrumbs
  • 2 tablespoons flour
  • 5 gr baking powder
  • 1 pinch of salt
  • 450 gr Mexican vegetables
  • 1 L water for cooking vegetables
  • 1/2 teaspoon salt
  • the chest and thighs of a chicken
  • spices + salt for seasoning chicken
  • 1 tablespoon lard for frying meat
  • 2 cherry tomatoes for decoration
  • a little grated cheese
  • caraway

Chicken breast ingredients in tomato sauce with garlic & # 8211 quick recipe

  • 600 & # 8211 700 grams of chicken breast (about 150 & # 8211 175 grams / serving)
  • 3 tablespoons olive oil
  • 1 medium-sized onion, finely chopped
  • 3 cloves of medium-sized garlic, crushed
  • 400 grams of tomatoes in broth (1 can of tomatoes)
  • 4-5 fresh basil leaves or 1 teaspoon dried basil
  • salt and freshly ground pepper to taste
  • optional, 1 teaspoon of sugar
  • fresh basil or other greens for finishing

How to prepare chicken breast in tomato sauce with garlic "Marinara"

1. Slice the chicken breast slices, cutting them into slices about 1.5-2 cm, as much as possible with a uniform thickness. We don't need to beat them with a hammer. Drizzle the chicken breast with paper towels and season with salt and pepper to taste. Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil and brown the chicken breast slices for 2-3 minutes on both sides. Just enough to turn slightly golden, then take them out on a plate and cover them lightly.

Sauce preparation

2. In the already hot pan in which we browned the chicken, add the remaining oil, chopped onion and crushed garlic. Reduce heat to low, add a pinch of salt, mix well and fry at low temperature until the onion becomes translucent. We do not lose sight of the pan and stir often, the onion should not brown but soften well!

3. When the onion has softened, add the diced tomatoes with the broth in which they were preserved. Add 4-5 fresh basil leaves or 1 teaspoon of dried basil and cook our marinara tomato sauce under the lid, over low heat, for 10 minutes.

Cooking chicken breast in sauce

4. When the sauce is ready, add the slices of browned chicken breast to the sauce, along with the juice they (possibly) left in the plate in which I kept them. Add 3-4 tablespoons of hot water to the pan, bring to a boil and cover with a lid. Cook our chicken breast in tomato sauce with garlic for 10 minutes.

5. Turn off the heat, season the sauce with salt, pepper and, if necessary, with 1 teaspoon of sugar, whose role is to balance the acidity of the tomatoes. If you used a very good quality tomato, you will not need sugar. Sprinkle the dish with freshly chopped basil or parsley, if you prefer. The food is ready to serve!

SERVE

This chicken breast with "marinara" sauce is served hot. It fits for minutes with all sorts of side dishes, for example boiled rice, a polenta or gnocchi or other type of cooked pasta. I served it with a piece of pumpkin pudding with rice and had a great lunch!


Chicken meatballs in mushroom sauce

Who doesn't like meatballs ?! But if we improve them and make chicken meatballs in mushroom sauce, they will definitely be rainbow on the palate.

We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.

This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!

Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.

But as the calculation doesn't quite fit the order, I had a few left that I directly improved with a mushroom sauce and served with some simple snails with a little butter.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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Ingredients for meatballs:

  • 700 g minced chicken
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 bunch of parsley
  • Salt and pepper to taste

Ingredients for the mushroom sauce:

  • 20 g white flour
  • 30 g butter with 82% fat
  • 60 ml vegetable oil with neutral taste
  • 250 ml milk with 3.5% fat
  • 1/2 teaspoon salt
  • 350 g mushroom mushrooms
  • 300 ml dry white wine
  • 1 knife tip grated nutmeg
  • 100 ml cooking cream with at least 32% fat

Preparation for meatballs:

Preheat the oven to 240 degrees.

Peel the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20 meatballs and make them into balls.

Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes.

Preparation for the mushroom sauce:

We clean the mushrooms from any traces of soil, cut them into slices and put them to harden in oil until soft.

then add the finely chopped garlic and wine. Boil until the alcohol evaporates.

In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.

Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.

Serve with what we like from mashed potatoes, natural, rice, pasta or actually with a warm bread soaked in sauce, as I did this time. So good work and good appetite!


Top 5 tastiest salads with chicken breast! Perfect for the holiday table!

Chicken breast is probably one of the most popular products. It is simple, quick to prepare, full and very tasty. We present below the top 5 best recipes, with the help of which you will get some particularly delicious salads with chicken breast. Just choose your favorite recipe and enjoy your loved ones with an original appetizer.

Recipe No.1 & # 8211 Chicken breast and bean salad

INGREDIENTS

& # 8211 200 g of boiled or canned beans

& # 8211 400 g of preserved corn

METHOD OF PREPARATION

1. Peel and squeeze the garlic.

2. Rub the black bread with salt and garlic. Cut it into cubes and fry it a little in a dry pan.

3. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

4. Cut the cucumbers into cubes. Cut the cheese into thin strips. Wash and chop the parsley.

5. In a bowl, mix the chicken with the beans, cheese, corn, pickles, parsley and croutons with the garlic. Season the salad with mayonnaise and salt to taste.

Recipe No.2 & # 8211 Salad with chicken breast and mushrooms

INGREDIENTS

& # 8211 250 g of mushroom mushrooms

METHOD OF PREPARATION

1. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

2. Wash the mushrooms and cut them into smaller pieces. Fry them in a pan with hot oil until they are ready. Let them cool.

3. Cut the cheese into cubes with a side of 5 mm. Wash the tomatoes and cut them into quarters.

4. In a bowl, mix the chicken with the mushrooms, cheese and tomatoes.

5. Season the salad with mayonnaise and salt to taste. Stir.

Recipe No.3 & # 8211 Layered chicken breast salad

INGREDIENTS

& # 8211 200 g of mushroom mushrooms

METHOD OF PREPARATION

1. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

2. Peel and chop the onion. Wash the mushrooms and cut them into cubes. Fry the onion with the mushrooms in a pan with hot oil.

3. Put the cheese through the large grater. Wash the tomatoes and cut them into cubes. Drain the olives and cut them into slices. Wash and chop the green onions.

4. Prepare a plate and make a mayonnaise grill on it. Place the salad in layers, as follows: chicken, mayonnaise, fried mushrooms with onions, mayonnaise, grated cheese, mayonnaise, tomatoes, mayonnaise, olives, green onions.

5. Refrigerate the salad overnight.

Recipe No.4 & # 8211 Chicken breast salad with celery

INGREDIENTS

& # 8211 3 tablespoons olive oil

METHOD OF PREPARATION

1. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and chop it well.

2. Chop the onion, celery, tomatoes and olives. Chop the walnuts.

3. Prepare the dressing: mix the vinegar with the oil, salt, ground black pepper and crushed garlic.

4. In a bowl, mix the salad ingredients. Pour the dressing and mix carefully.

Recipe No. 5 & # 8211 "Sherlok" chicken breast salad

INGREDIENTS

& # 8211 200 g of marinated mushroom mushrooms

METHOD OF PREPARATION

1. Peel and chop the onion. Fry it in a pan with hot oil until golden brown. If desired, season with a few spices for the chicken.

2. Boil the chicken breast in a saucepan with water and salt. Allow it to cool and cut it into cubes.

3. Boil the eggs. Let them cool and cut them into cubes. Cut the mushrooms into thin slices.

4. Lightly fry the walnuts in a dry pan. Let them cool and chop them.

5. In a bowl, mix the salad ingredients. Season with salt, ground black pepper and mayonnaise. Garnish the salad with walnut kernels.


14 delicious and quick chicken breast recipes

What could be better than a tasty, book-cooked chicken breast? Healthy and delicious, the chicken breast recipes below are the lifeblood of any housewife. Whether you're preparing them for a romantic getaway where you want to win your heart or for an evening when you can't wait to have dinner ready to enjoy a fragrant bath, you know you have a choice.

With vegetables that it contains, seasoned like stories and prepared with all the love in the world: discover the best recipes with chicken breast with or without sauce! We have prepared for you unsuspected flavors, but also satiating and healthy dishes, wonderful for your well-being.


Three quick recipes with chicken breast!

What to prepare if you have little time, but you are hungry? Here are 3 recipes with chicken breast, the simplest!

1. Chicken breast in baking paper

The meat is very juicy and very tasty! Plus, it only takes 10 minutes to get ready. You can prepare the breast for salads or as an appetizer, it is tasty with any garnish.

INGREDIENT:

METHOD OF PREPARATION:

1. Cut the chicken breast lengthwise into several slices and beat them lightly with a kitchen hammer.

2. Grease the baking paper with melted butter, sprinkle with dried onions and granulated garlic, then add a little black pepper and salt.

Advice. You can use any spices you prefer: for chicken, khmeli-suneli, black pepper + garlic or herbs provence.

3. Place a slice of chicken breast on one half of the paper and cover with the other half.

4. Fry the meat on a hot pan for 3 minutes on each side.

5. Try to prepare a salad with chicken breast prepared as follows: meat, pickled cucumbers and pickled onions. Garnish the salad with Greek yogurt.

The food is ready, and the pan has remained clean.

2. Chicken breast on salt

Chicken breast prepared in this way is perfect for salads, because it is prepared quickly and is soft.

INGREDIENT:

METHOD OF PREPARATION:

1. Cover the base of the pan with a layer of salt and heat it well.

2. Cut the chicken breast lengthwise into a few thin slices, place them in the pan and sprinkle with black pepper.

3. Fry the meat for 3-4 minutes on each side and remove to the plate. The salt will remain in the pan.

3. Chicken breast in butter

Another recipe, which you will like, because it is prepared quickly and the result is delicious. In 15 minutes, you get tender, juicy and very tasty meat with butter flavor.

INGREDIENT:

METHOD OF PREPARATION:

1. Melt the butter in the pan and add the chicken breast.

2. Fry the meat for 5 minutes, then turn it on the other side, cover the pan with a lid and cook the meat for another 8-10 minutes on low heat until it is ready.

3. Remove the chicken breast from the plate and sprinkle with salt and black pepper.

The meat boils in butter and is very juicy, but not fat at all. Serve with any garnish. And salads with meat prepared this way are tastier than boiled breast.


Chicken liver with mushrooms

Ingredients chicken liver with mushrooms

  • one kg of chicken liver
  • one kg upper legs of boneless chicken
  • 500 g mushrooms
  • 20 green onion threads
  • two medium onions
  • a large red bell pepper
  • 4 eggs
  • a bunch of green parsley
  • salt and pepper to taste
  • hardening oil
  • Butter-sized butter and flour for the tray

How to prepare chicken stew with mushrooms

Clean and wash the liver well, then drain. Do the same with the chicken. Put the chicken in a saucepan, add enough water to cover it well, salt and cook for 15-20 minutes.

After 15-20 minutes, add the liver and let it boil for another 10-15 minutes.

After the meat and liver have boiled enough, we take them out in a strainer and let them cool. Meanwhile, clean the dried onion, and fry it in a pan with a little oil. The mushrooms are cleaned, cut into cubes and put to harden in a pan with a little oil. Peel a squash, grate it and slice it.
We wash the pepper, remove the spine and clean it of seeds, then cut it into cubes. The washed parsley is finely chopped.

Put a little oil in a pan, add the green onion and let it harden for 3-4 minutes. Over the green onion, add the diced pepper, mix and let it harden for another 3-4 minutes. After lightly hardening the pepper and green onions, remove the pan from the heat, add the chopped green parsley and mix.

After we have everything ready, we start to prepare the composition for the chicken drumstick with mushrooms.

Put the liver, chicken and hardened onions (be careful, not green onions) in a food processor, broken into smaller pieces and mix until you get almost a paste. If you don't have a robot, chop everything with a meat grinder. Put the pasta obtained in a bowl, add green onions, hardened peppers and parsley over the hardened mushrooms, season with salt and pepper to taste and mix everything until smooth.

In the resulting composition add the 4 previously beaten eggs and mix again until you get a homogeneous composition of drob. Grease two cake trays with butter and line them with flour, then put the drob composition in the trays, taking care to be thick, without gaps. Put the beans in the oven and bake for about 25-30 minutes in the preheated oven.

If you want other recipes for the Easter meal, find out when the Easter eggs are painted, how to make lamb soup, which is the recipe for fluffy cakes and which is the best Easter recipe!


How to prepare chicken ostropel with polenta

Like any recipe, the ostropel recipe undergoes variations from area to area. I know it from our family as a very simple dish, only with tomato sauce and lots of garlic.

I have also eaten over time variants with onions, carrot slices or served with potatoes instead of polenta. All very good, but like the one I grew up with, it's none!

I leave below the version of our family, both in written format & # 8211 that you can print & # 8211 and in video format. I think you'll like it!

A personal note: I usually ostropel a little white or rose wine that gives the sauce a wonderful aroma. My grandmother did not use wine for cooking, so I said that this is my personal note, added to this traditional recipe.


Video: How To Make Chicken Maqluba Recipe