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Chicken stew (spring)

Chicken stew (spring)


Cut the breast into large cubes and put it in a pan with the oil. Add salt, pepper, paprika and leave it until browned on all sides, then take it out on a plate and add the sliced ​​peppers and tomatoes. 4-5 min, then add a cup of water and let it boil covered for 10-15 minutes. Meanwhile chop the onion and garlic into larger pieces (about 2cm). When the peppers have softened, add the onion, garlic and chicken, cover and let it boil for 20 minutes, adding water if necessary and stirring from time to time.

When all the ingredients are cooked, add the salt and add the finely chopped dill and parsley.

We served it with polenta and garlic sauce.


Chicken stew

What can be prepared easier than a chicken stew? Made from the freshest ingredients, the chicken stew is the ideal preparation for lunch. Below we tell you the recipe for your grandmother's chicken stew and we help you prepare a meal as delicious as the one served as a child.

Chicken stew recipe:

A filling dish that can be eaten on a cool autumn day. The housewives know that a portion of chicken stew surprises even the most capricious gourmets, so they also revealed a delicious recipe to us. Write down your ingredients and surprise your family with the best chicken stew. Here is the step-by-step recipe:

1. Melt the butter in a large saucepan and brown the chicken pieces. Remove and set aside.

2. In the same saucepan put the soup, onion and bring to a boil. Add the grated carrots, diced potatoes, sliced ​​celery and chicken. Let it boil for 20 minutes until the ingredients are well cooked.

3. Separately, the flour is dissolved in milk, avoiding lumps. Pour the mixture over the chicken and simmer until a thick sauce is obtained, stirring constantly so that it does not stick.

4. Season with salt and pepper and bring to the table with hot peppers and polenta, to taste.


Italian chicken with spring salad

With the arrival of spring, my favorite vegetables began to appear on the market, colorful and full of flavor and vitamins. Today I propose a fresh recipe full of fresh flavors. It reminds me of both Italy and my grandmother, who planted onions, spinach and radishes early, if I didn't have the patience to grow them and they were already on my plate.

Ingredients

For two servings I needed:

  • 2 whole pieces of chicken breast
  • 1 piece of mozzarella
  • about 100 grams of sun-dried tomatoes in oil
  • a few basil leaves
  • a bunch of fresh leurd
  • a few sprigs of green onions
  • a bunch of red radish
  • spinach baby
  • sesame for decoration
  • salt, pepper, olive oil, balsamic vinegar
  • optional chili flakes

Step 1

We start by preheating the oven to 180 degrees. Then we take care of the chicken until the oven heats up. I removed the fat from the chicken breast pieces, dusted them with salt and pepper and then cut them in half to make a pocket:

Step 2

I cut the mozzarella into small pieces, basil and sun-dried tomatoes, and then put them in my pocket earlier:

We catch the chicken with toothpicks and, ready! That's it, it was simple! I sprinkled chili flakes and put a little of the oil in which the tomatoes were and put it in the oven in the pan for 25-30 minutes, so that it penetrates.

Step 3

We deal with the colorful wonders found in the market. When I find leurd, it's a sign that spring has come. It's like snowdrops appear. It is an excellent and very fragrant healing plant, perfect for our salad:

I washed the vegetables well and then chopped them in half. I left the spinach whole and cut the radishes thinly:

I put them in a bowl where I added a little olive oil, salt, sesame seeds and balsamic vinegar, and let them combine their strong flavors:

Step 4

That's it, 30 minutes have passed. I took out the chicken that I placed next to the spring salad:


  • 4-5 pieces of chicken
  • 500-600 g red capsicum peppers
  • 3-4 tablespoons of oil
  • 1 large onion
  • 3 cloves of garlic
  • 400 g fresh or canned tomatoes
  • a teaspoonful of sugar
  • salt and pepper to taste
  • a bay leaf
  • dill or parsley
  • 600 ml chicken soup (vegetable or water)

First we bake the peppers. We wash and dry them and then we bake them. I bake them on the stove in a thick pan but you can also bake them on the grill or in the oven.

After baking, transfer them to a bowl, sprinkle with high salt and leave them covered for half an hour, so they will soften and can be peeled very easily.

Meanwhile, brown the pieces of meat in oil and then remove them on a plate. In the same oil, heat the chopped onion until it softens slightly and becomes translucent. Put the meat back, add the soup, salt to taste, cover the bowl and cook until the meat is almost gatita.

We clean and chop the baked peppers.

Add the diced and chopped tomatoes (or canned tomatoes), finely chopped garlic cloves, baked peppers, bay leaf, sugar, salt and pepper to taste.

Continue cooking until the stew gains consistency. Turn off the heat, add the chopped greens and the food is ready.

Eat it hot with your favorite garnish. Enjoy!

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2 onions, 2 peppers, 3 potatoes, broth, salt, pepper, parsley and a chicken breast.

Put the oil in a saucepan and cook the onion and pepper together with the diced breast.

Then add water and diced potatoes, a tablespoon of broth and cook until the meat is done.

Then add salt, pepper to taste and finely chopped parsley.

Try this video recipe too


Cook Baked pepper stew with chicken breast

Preparation time
Level
Servings

Ingredients

  • 500 gr boneless chicken breast
  • 1 kg capsicum, tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 4-5 well-ripened garden tomatoes
  • 1-2 tablespoons tomato juice, or ketchup
  • 200 gr of bellows cheese
  • 1 tablespoon oil
  • 50 gr butter with 82% fat
  • salt and pepper
  • oregano
  • 2-3 basil leaves
  • 1 bay leaf
  • 1 bunch of green parsley

Method of preparation

Here's how easy it is to prepare the Baked Pepper Stew with Chicken Breast recipe!

Bake the peppers, either on the flame or in the oven, let them rest under a food foil, sprinkle with salt and clean them by moistening them with cold water.

By stifling them, they will clean much faster and better.

We drain them in a sieve.

Meanwhile, heat the oil, add the diced chicken breast and lightly brown it on all sides.

Add the butter, let it melt, then add the chopped onion and a clove of chopped garlic.

Mix the onion and garlic well between the pieces of meat, and when the onion penetrates, add the peeled and chopped tomatoes.

Drizzle with the pepper juice and let the tomatoes boil for about 10-15 minutes, turning them into sauce.

We add the juice from the baked peppers, because it is very tasty and let the food boil for about 10 minutes.

Towards the end of cooking, add a clove of grated garlic and sprinkle the bellows cheese from place to place.

Stir to melt the cheese, turn off the heat and sprinkle with finely chopped green parsley.

I guarantee you that it is a madness to prepare that will be asked very often repeatedly!


How to make chicken stew with mushrooms quick recipe?

How to prepare chicken for stew?

The chicken is cleaned and salted. Heat the oil in a pan and add the chicken wings. I used wings because I like them to be with skin and bones. You can also use thighs, preferably with bone. Or you can slice a whole chicken into smaller pieces, but I don't necessarily want to have chicken breast in the stew.

Lightly fry the wings on all sides. Thus, they will have a special taste, the fat will also melt and practically only have to boil a lot, being already almost cooked by frying.

We clean the onion and cut it into small pieces and lightly brown it with the meat, 1-2 minutes no more. If you want you can now put 1 bell pepper cut into pieces.

Then add the mushrooms. I had some very small mushrooms and left them whole. If they were bigger, I would cut them into quarters.

I let the mushrooms brown a little, then, when they started to leave the water, I added the spices: salt, pepper and paprika (paprika).

How much does a chicken stew with mushrooms boil?

I added a little water (enough to cover the meat) and let the chicken stew cook for 20 minutes (on low heat).

It must be mixed in the pan every 5 minutes so that it does not stick. After 20 minutes the water evaporated and remained a nice and good sauce.

I tasted a little if you need more salt or pepper and I added a little of each. I chopped some green parsley on top and that's it!


Quick stew with chicken and vegetables

Then add the chicken cut into moderate pieces. Do not cut the meat into small pieces because it will shrink. Season with salt and pepper.

Mix and brown the chicken well.

Add the finely chopped garlic and finely chopped onion. Stir a few times.

Add the bell pepper and carrot. Stir a few times.

Then add the flour and mix.

Add the preheated beef soup.

Add the tomatoes, oregano, salt and pepper, bay leaves and potatoes.

Stir a few times and then simmer for about 30 minutes with the lid on.

Then add the green beans and chopped mushrooms into larger pieces.

Let it boil for another 15-20 minutes with the lid on. When it is ready, stop the fire. Mix and taste. If necessary, add salt or other spices to taste.

Add freshly chopped parsley to the plate.

Recipe video QUICK CHICKEN STEW WITH VEGETABLES lower:


Chicken stew & # 8211 see how this recipe should be served

Chicken stew

This food is one of my favorite foods and is very rich in vitamins.

I cooked this food with rice pilaf but it can also be cooked with mashed potatoes, couscous, macaroni or spaghetti

It can be served with pickles or spring salad.

Ingredients for chicken entrails stew:

  • 500 grams of pipettes and chicken hearts
  • 500 grams of chicken liver
  • 2 onions
  • a little oil for hardening
  • 1 teaspoon pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon tarragon
  • 2 teaspoons of delicate

-clean and wash the pipettes, livers and chicken hearts well

-clean and wash the onion

- finely chop the pipettes, livers, hearts and onions

-after cutting the pipettes, the hearts and livers are washed well from several waters

- boil the pipettes and chicken hearts for about 20-30 minutes

-cook the onion, then add the spices

- the hearts, the pipettes and the chicken livers harden a little

-add the water until it covers well

-it rotates constantly so that the food does not stick to the bottom

Ingredients - onions, liver, pipette and chicken hearts Spices - sweet pepper, pepper, delicate and tarragon Chips, hearts, liver and finely chopped onion Pipettes and hearts to boil Pipettes and boiled hearts Onions to harden Onions, pipettes, hearts and chicken liver Onions, pipettes and hearts to harden Onions, pipettes, hearts, liver and water Chicken stew and rice pilaf


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