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The cleaned chicken is portioned. Cut the onion, pepper and tomato into cubes and fry in a little oil. Add the chicken pieces, salt and pepper, who wants and 2-3 cloves of garlic. Add water, cover and simmer.
Meanwhile, the cleaned and washed rice is put in a pan with 4 cups of water, spices and left to simmer. Extinguish the fire when the grain is boiled, even if there is still water (it will be absorbed)
At the end, you can sprinkle chopped green parsley on the stew. Serve with pickles or salad. Great appetite!
What type of rice do we choose for pilaf?
There is a very clear difference between pilau and risotto & # 8211 both as a type of rice used and as a preparation technique. On Romanian culinary sites you often find a general confusion when it comes to these two dishes, often being confused and put in the same recipe. The reader is puzzled, not understanding what rice should be used, how it should be prepared and why a fada food comes out ?!
The risotto large, round types of rice are used (Arborio, Carnaroli) which gradually release the starch and give a creamy texture to the final preparation (see risotto recipes here). Risotto is prepared by the tempering technique & # 8211, that is, a sofritto is made from onion, garlic and olive oil and in it the rice grains are hardened until they become translucent, then they are gradually extinguished with hot soup, polish with polish. DO NOT pour all the liquid at once!
The rice pilaf long and sharp grain rice is used (if it is Jasmine which is also fragrant & # 8230 and better), the final preparation must be aerated, grain by grain. In addition, at pilaf we try to get rid of as much starch from rice as possible, so we wash it in several cold waters and let it soak for at least an hour in a bowl of water.
The pilaf is obtained by the technique of soaking and boiling in layers, adding it towards the end of the recipe. See below how.
Prepare the ingredients.
The chicken breast is seasoned with your favorite spices.
Heat a frying pan and brown the chicken pieces on both sides. They are set aside.
Peel a squash, grate it and cut it into cubes.
In the same pan in which the chicken breast was fried, fry the vegetables, in this order: onion, celery and carrots, parsnips, garlic, bell pepper and green beans.
Wash the rice and put it in the Crock Pot.
Place the hardened vegetables on top, mix lightly and place the chicken pieces on top.
Lightly pour water or soup, in which salt and pepper have been added, to taste.
Set the device to HIGH. for 2 and a half hours.
When the time expires, the slow cooker automatically switches to the keep warm function.
Leave to rest for 10 minutes and serve.
The ratio for pilaf is 1: 2, to a cup of rice add two of water or soup.
Round grain rice is stickier, while long grain or basmati rice is drier and can be prepared grain by grain.
You start by cooking the rice. Put the water to boil in a non-stick pan. When the water boils, add the salt, then the rice. Let it simmer for 20 minutes, stirring constantly so that it does not stick to the pan. When it is cooked, strain it and rinse it under a stream of cold water. This way, you get a grain-by-grain rice that is not sticky.
Meanwhile, prepare the chicken and vegetables. Put the water to boil in a saucepan. When it boils, add a little salt and then the peas and beans. Let it cook for about 20 minutes or until the fork penetrates the vegetables. Wash the peppers well. Peel the onion, mushrooms and pepper. Cut onions, peppers, mushrooms and carrots into 1.5 cm cubes.
Cut the chicken breast into cubes or split it into pieces, as you prefer. Put a large non-stick pan on the stove. You can read more about this method in the articles we have prepared for you. Therefore, do not heat the oil before putting the onion.
Add the onion to the heated pan. Mix with a wooden spoon, leave for 2-3 minutes on medium heat, then put a teaspoon of salt. The salt will help the onion to remove the juice, so it will not fry and will have a sweet taste. Put 2 tablespoons of liquid (soup or water). Cook the onion until it becomes transparent. When the onion is ready, add the pepper and cook until soft. Then add the chicken and the rest of the salt.
Stir and leave on the fire for 3 & # 8211 4 minutes. Put the mushrooms in the pan and cook until the resulting juice decreases (about 10 minutes). When the mushrooms are ready, add the rest of the vegetables: carrots, peas and drained beans. Leave for another 5 minutes on the fire, stirring. Finally, add the rice gradually to incorporate it evenly. Match salt and pepper or curry, to taste, add a little sunflower oil, ideally cold pressed, for extra flavor. The pilaf is ready.
Ingredients for the chicken stew recipe:
- 1 chicken (approx. 1 kg)
- 2 onions, 1 carrot
- 2-3 cloves of garlic
- 200 ml sour cream or milk
- green parsley
How do we prepare chicken stew?
The chicken is portioned: the back, the neck, the wings are used for soup and the organs, thighs, chest for stew. You can also put the wings on the stew is no problem.
Finely chop the onion, cook with the sliced carrot (the carrot is optional, I always put a small carrot), add the portioned chicken (I stopped the back for the soup), season, let the meat turn white and reduce zeama lasata.
Add water and simmer with a lid on low heat.
When the meat is cooked, mix 2 tablespoons of flour separately with 2-3 tablespoons of milk, then add sour cream and mix. It is added to the stew.
(To make sure they don't get lumpy, I take the pot off the heat, add the flour mixture with sour cream, the mixture is easy to mix, then I put the pan on low heat and the mixture thickens).
At the end I add crushed garlic and chopped green parsley.
Serve with polenta, cheese and pickles.
And a photo from 2019, that is, after 11 years of publishing the chicken stew recipe :)
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Rice pilaf with chicken, like at home mom
Rice pilaf with chicken like my mother at home, that's what I could call it! It tastes exactly like the pilaf my grandmother made and was very good, only she made it from all the chicken, except from the breast that she kept for schnitzels.
It is an easy food to make, with ingredients available to anyone, but for me the taste beats any risotto in the world. It is also made quite quickly and works great for both a family lunch or dinner.
Stay together for the list of ingredients and how to prepare and you will get a delicious dish appreciated by all family members or even guests.
- 250 g grain rice with grain
- 500 g boneless chicken legs
- 50 ml vegetable oil
- 50 g butter with at least 82% fat
- 150 g carrots cleaned and put on a large grater
- 100 g finely chopped white onions
- 200 g diced bell peppers
- 1 bunch of chopped parsley
Method of preparation:
We put a pot of water to boil.
We measure the amount of rice in a volumetric cup or any other kind of bowl, but we have to be careful how far the amount of rice goes.
Saute the onion with the pepper and the chicken legs cut into pieces with a little salt and pepper, for 10-12 minutes over medium heat, add the grated carrots on a large grater and let it harden for another 5 minutes, stirring occasionally. not to get caught.
At the same time, we harden the rice in oil in a saucepan and heat it over low heat until we feel it like pebbles, about 3-4 minutes.
Add hot water over exactly 3 times the volume of rice, parsley, taste with salt and pepper and let it boil over medium heat, stirring gently from time to time, you can already see the rice grains coming out of the liquid. This is a sign that we can stop the fire, put a lid on and let the rice swell for 15-20.
Once the rice is ready, mix it lightly with a 2-fork fork and serve. Good job and good appetite!
Rice pudding with chicken breast
Especially for this rice pudding with chicken breast, it is the slightly aerated texture that it has, thanks to the egg white that I added.
It's actually a combination of pudding and soufflé, but I preferred to call it pudding, because I also added chicken breast in zacusca and tomato sauce.
A goodness came out!
[ingredients title = & # 8221Ingrediente & # 8221]
- For the preparation of chicken breast in sauce:
- 500 g chicken: thighs and breast
- 100 ml oil
- 2 bay leaves
- For rice preparation:
- 300 gr rice
- water in a ratio of 3: 1
- 2 egg whites
- 300 gr vegetable zacusca
- 2 tablespoons tomato paste
- 25 gr butter to grease the forms
- green parsley
Preparation time: less than 90 minutes
[preparation title = & # 8221Preparation & # 8221]
Here's how to make a rice pudding recipe with chicken breast!
After boiling, let the rice cool completely, covered.
We prepare the meat.
Wash the chicken legs and chest well and sprinkle salt, pepper, basil, pepper and paprika on them.
Heat the oil and fry the meat well, on all sides, until it browns well, then drain the fat and remove it from the bone.
We cut it into smaller pieces and mix it with zacusca and tomato juice.
Add tomato juice to dilute the zacusca.
Mix the two egg whites with a pinch of salt until they become frothy, then slowly incorporate them into the cooled rice.
It is very good and differs from the classic pilaf.
We serve pudding, along with fresh vegetables, salad or pickles.
Chicken Rice Pilaf Ingredients:
- 1.5 kg. pieces of chicken with bone (legs, wings, etc.)
- 1, 1/2 cup (250 ml.) Round grain rice
- 1 large onion
- 1 clove of garlic
- 1 celery stalk
- 1-2 white bell peppers
- 2 medium carrots
- 2 medium tomatoes or 75 ml. of broth
- 100 ml. of oil
- 2 bay leaves
- greenery (parsley)
- salt and pepper
Preparing Rice Pilaf With Chicken:
For a more intense taste, I recommend using homemade chicken, even if it boils a little harder, the flavor will be unmatched. I used thighs, wings and pieces of chest with bone.
1. Salt and pepper the meat.
2. Heat the oil in a large saucepan (in which the food will be cooked until the end) and brown the pieces of meat one by one, then remove them.
3. Meanwhile, the vegetables are cleaned, washed carefully and cut into suitable cubes, except for one of the carrots that I usually cut into strips about 8-10 cm long. and 1/2 cm thick. and I keep it for decoration, but you don't have to do the same.
4. Cook the vegetables over a good heat (except for the sliced carrot), with a pinch of salt, in the fat left in the pan after the chicken has browned.
5. After the vegetables soften, add the chicken pieces to the pan and pour about 1.5 & 2 l of 2 l of hot water (picture 1).
6. After it boils, season the soup with salt and pepper (be brave when it comes to spices, nothing is worse than an unsalted and bland pilaf), put the lid on and reduce the heat, cooking the chicken leisurely, until it starts to soften (picture 2), then carefully remove the chicken pieces from the soup. Attention, if you use chicken from the store you can jump directly to the next step, the chicken to be bought cooks much faster and you will not need to cook it beforehand.
7. Add the well-washed and drained rice (picture 3), then the tomatoes or the broth.
8. Place the chicken pieces nicely on top of the rice, interspersing strips of carrots between them.
9. Cover the pan with the lid and put it in the preheated oven at 200 degrees Celsius, where it will cook for 1 hour & # 8211 1 hour and a half.
Finally, the chicken pieces will be on the surface, the rice should be soft and buttery and the meat very tender. Allow to cool under the lid for about 25 minutes, during which time the liquid will be completely absorbed.
Serve hot pilaf, along with pieces of meat, sprinkled with greens.
Asian chicken ingredient in Crock Pot
2 measures rice
2.5 water measures
1/2 teaspoon salt
1 chicken breast
2 teaspoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon sugar
white pepper to taste
50 gr flour
3 tablespoons starch
100 ml water
For the sauce:
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons sugar
1 teaspoon vinegar
Chicken legs with rice & # 8211 pilaf recipe in the oven
Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?
The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.
In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.
In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.
So, if you make a flour chicken or chicken soup and you do not know how to serve boiled meat from it, this recipe will help you. You don't have much else to make from the boiled meat in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken meat can be made pilaf, salad with mushrooms, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.
From the quantities below it results approx. 6 servings of chicken legs with rice.