Traditional recipes

Chicken steak with vegetables

Chicken steak with vegetables

Very good and full of vitamins

  • 1 kg boneless chicken legs
  • 1 broccoli
  • 1/2 kg cherry tomatoes
  • 300 gr small mushrooms
  • 4-5 sage leaves
  • salt
  • pepper
  • olive oil
  • 100 ml water

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken steak with vegetables:

The thighs are washed, grown so that the aroma penetrates well into the meat during cooking

Wash vegetables well, clean (where appropriate)

Put a little olive oil in a hyena tray

Place a bed of vegetables

Put your thighs

Put the rest of the vegetables on top

In a bowl, mix water with a little olive oil and chopped sage

Add over the composition

Bake for 45-60 minutes


Chicken steak in tomato sauce under the potato lid

Rather than cook in two dishes, I preferred to combine the dishes and so a delicious chicken steak came out in tomato sauce under the potato lid.
Usually when I make mashed potatoes, I turn the one left for the next day into something else, because they don't like it reheated anymore.
This time I turned it into a steak lid.


[ingredients title = & # 8221Ingrediente & # 8221]

  • For the steak:
  • 1 kg chicken (lower thighs and chest)
  • 50 ml of sunflower oil
  • salt
  • pepper
  • dried and crushed sage
  • paprika
  • 2 was dafin
  • 1 cup white wine, sparkling (110 ml)
  • For mashed potatoes:
  • 500 gr white potatoes
  • boiling water
  • salt
  • dried basil
  • 50 gr butter
  • 1 tablespoon sour cream
  • 150 ml of milk
  • 1/2 bunch of parsley
  • 2 yolks
  • For the sauce:
  • 400 gr tomato paste
  • 200 gr of vegetable zacusca
  • 1 clove of garlic
  • 1 teaspoon sugar
  • a thyme powder
  • salt to taste
  • Furthermore:
  • parmesan race

[/ ingredients]
Portions: 8
Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

We prepare the steak.

Wash the chicken, massage it with oil, sprinkle the spices on both sides and leave it like that, cold, for 20 minutes.

Heat the oil and fry the meat on all sides until it takes on color, then sprinkle it with the wine, add the bay leaves and cover the bowl with a lid.

Let the meat simmer for another 10-15 minutes until it is well penetrated, then turn off the heat and remove the meat in a sieve to drain.

We prepare the puree.

We clean the potatoes, wash them and cut them into cubes, then we put them in a bowl and cover them with water.
Add salt and cook over medium heat until the potatoes are well penetrated and crushed.
Don't forget to remove the foam that forms when it starts to boil.
Along the way, we add chopped basil, a pinch, no more.
After they have boiled, drain the juice well and add the diced butter over them and pass them in a blender, dripping the hot milk.
Season them with salt, if necessary, then add sour cream and greens.
Let the puree cool slightly (I already had it cold), then add the yolks and mix.

Assemble and bake the chicken steak in tomato sauce under the lid of the potatoes.

In a heat-resistant dish greased with a little fat in which the meat was fried, place the chicken.
Over it we add the cleaned garlic and passed through the press, then the tomato paste mixed with zacusca and seasoned with spices, salt and sugar, then with the help of a posh we form puree rolls on top.

Put the dish in the oven for 20 minutes at 180 degrees, and in the last 5 minutes add the Parmesan cheese among the potato rolls.

Serve delicious Roast chicken in tomato sauce under the lid of potatoes, with pickles or vegetable salad.


Chicken stuffed with vegetables

I met Andrei Iordache, the author of the casalot.ro blog at the Maggi Academy, where he showed a lot of skill and more appetite for cooking. So I invited him to show his appetite for cooking in Teo & # 8217s Kitchen, where I promised to put recipes from time to time that you send me.

Andrei proposed today a chicken stuffed with rice and vegetables and as he says, the stuffing does all the magic of the recipe! You can use the same filling not only for chicken, but also for duck, turkey or simply as a garnish for any kind of steak.

Ingredients for chicken:
& # 8211 1 chick (1 & # 8211 1.5 kg)
& # 8211 2 cloves of garlic
& # 8211 2 tablespoons butter
& # 8211 salt, pepper, paprika
& # 8211 1/2 cup water or vegetable soup

Ingredients for the filling:
& # 8211 1 tablespoon butter
& # 8211 1 teaspoon dried thyme (or fresh if you have)
& # 8211 2 green onions or a small onion, finely sliced
& # 8211 2 bell peppers
& # 8211 1 cup finely sliced ​​mushrooms
& # 8211 1 cup rice
& # 8211 3 cups vegetable soup (I put 2 1/2 cups water + cubes of vegetable soup in the fridge)
& # 8211 1 bunch of parsley
& # 8211 1 dill tie
& # 8211 sare

First of all, we take care of the filling because, despite my expectations, it is better to prepare the rice before putting it in the chicken. Initially I wanted to fill the chicken with a mixture of bread croutons, bacon and vegetables, but the rice intrigued me more. I cut the onion as fine as I could and hardened it in butter. then I added the diced bell peppers, mushrooms and thyme and mixed well so that the ingredients were known. Immediately after I put the rice and the cups of liquid.

While the rice was boiling (20-30 minutes) I washed the chicken and peeled it from the remaining unripe feathers. When I turned off the rice, I mixed almost all the garlic slices together with the finely chopped parsley and dill. The tray greased with a tablespoon of butter received with open arms the chicken that I had previously filled with the prepared rice. I put one or two more slices of garlic over the chicken greased with the last tablespoon of butter and garnished it with pepper and paprika. I recommend you put a little salt over the chicken and put a cup of liquid. Keep the chicken on the stove for about 1 hour over medium heat. The chicken is ready to eat when a fork enters it easily and when no more blood comes out of the stung place. Sprinkle the chicken with the juice from the pan every 15 minutes.

The aromas of rice, pepper and garlic are insane in the given combination. I ate this super food with 3 office colleagues. Thanks a lot to Teo for hosting the blog and I hope you like the chicken with rice.


2 pieces chicken breast 1 large eggplant 2 red bell peppers 3 dried onions 2 carrots 1 large zucchini (any other vegetables you like) pepper spices basil thyme dill garlic water broth. 4 tablespoons oil.

Take a clean tray, put 2 tablespoons of oil, heat the oven. Wash the chicken breast well, cut into 2 and set aside, clean the onion, carrots and bell peppers. eggplant and zucchini. Wash everything well and cut into small pieces. Place the vegetables in the pan, and place the chicken breast pieces on top. Top with thinly sliced ​​red peppers and sprinkle with pepper, basil, finely chopped garlic thyme, 4 cloves, cumin. Add 2 cups water with broth, 2 teaspoons spices and 2 tablespoons oil. Keep in the oven until nicely browned for 45-60 minutes. Finely chopped dill is put at the end


Baked chicken leg recipe with risotto and carrot

Ingredients baked chicken legs with risotto and carrot

  • 300 g of rice
  • chicken legs
  • 100 g of cheese
  • 100 g butter
  • an onion
  • a carrot
  • 1 l vegetable soup
  • salt, pepper, paprika, curry.

How to prepare baked chicken legs with risotto and carrot

Put the butter to harden, and when it melts, add the finely chopped onion. Immediately add the rice over which a little vegetable broth is poured. Stir occasionally for a year, stick to the bottom of the pot and gradually add to the soup. When the rice is cooked, add the grated cheese together with the carrot pieces.

The chicken legs are recommended to boil before in the chicken soup. Subsequently, the thighs are greased with a mixture of olive oil and spices and put in the oven for 30 minutes to brown.

Baked chicken legs with risotto and herbs

6 full meals made from the remaining chicken steak

A whole chicken, browned in the oven, is often enough to reach dinner or lunch and stay. From the cold meat you can prepare at least one more tasty meal for the next day. We give you the best ideas to try.

Everything can be used and reinvented from a whole chicken cooked in the oven. Even bones can be used to cook a good concentrated soup for other recipes.

The most appetizing are salads or sandwiches in which the pieces of chicken already flavored with spices for steak will be a tasty ingredient. We have six ideas that we invite you to test and we are waiting for your proposals.

1.Spring salads. The quickest way is to add the pieces of ready-cooked chicken over lettuce, radishes and other greens. You can also compose a spring salad with new potatoes, chicken and a dressing with mayonnaise or mustard. Our proposal is a spring salad with chicken, radish and cucumber.

2. Mexican snacks. Use the remaining chicken to put in tacos or burritos for a good packed lunch the next day.

3. Quick soup. In addition to the concentrated chicken soup that you can make using the remaining bones, you can put pieces of the remaining meat in soups that you can cook quickly, without wasting time cooking the meat.

4. Protein sandwiches. In combination with any kind of vegetables, barbecues, spices and sauces (pesto or aioli - link) you can put pieces of cold chicken in sandwiches to take with you.

5. Salads with pasta. Another option in which already cooked chicken can make its place again in other meals is to use it in pasta salads. We have the right recipe here:

6. Fast Indian meals. You need a few pieces of already cooked meat, Indian spices and coconut milk to cook the best chicken curry.

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