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Chicken with bell peppers

Chicken with bell peppers

Heat the diced pepper, add the crushed garlic, finely chopped onion, carrot and chopped stick. Temper the meat continuously, add spices and add enough water to cover them with two fingers. Towards the end, add the broth, season with salt and put in the oven. Let it drop, add oregano, parsley, thyme and turn off the heat.

Heat the diced pepper in a little butter and olive oil, add chopped onion, carrot, rice, spices and quench with hot soup. Add salt, mix and put the lid on. We move the pan from time to time so as not to chew with a spoon to crush the rice grain. Add the soup as many times as needed and when the rice is cooked add the parsley.


Orez Puerto Rico

April 17, 2019 Go to recipe Print recipe Pin264 Share30 Yum7 Tweet Email 301 shares

This Puerto Rican rice con pollo recipe is made with a sofrito base. It is loaded with flavor and can be served either as a plate or as a main course.

Arroz con Pollo, my friends! Today they cooked a meal with a dish that is total comfort food. Many countries have their own version of & ldquo arroz con pollo & ldquo, which is & ldquo chicken and rice & rdquo. This Puerto Rican version is flavored with a base of sofrito, which is a mixture of peppers, onions, garlic and herbs, a base in the cuisine of the areas.

What is not to love? This was done in less than an hour, which makes a light meal of the week for the whole family, which even children will enjoy.

Let's talk about how we do it, shall we? It is one of the best chicken and rice dishes around.


Carbonara pasta with pumpkin

Ingredients needed for pumpkin pasta with pumpkin:

  • 200 g paste penne
  • 1 small zucchini
  • 4-5 slices of smoked bacon (bacon)
  • 2-3 tablespoons olive oil
  • 2 yolks
  • 50 ml liquid cream for cooking
  • a good hand grated parmesan
  • pepper
  • basil, thyme or thyme

How to prepare carbonara pasta with pumpkin:

Boil the pasta in plenty of salted water for 8-11 minutes, leaving it al dente. Heat the oil in a pan and add the smaller chopped bacon and leave until the fat melts, stirring occasionally. Cut the zucchini into thin slices and add to the pan. (Peel a squash, grate it and squeeze the juice. If necessary, remove the middle with the seeds.) Mix well and add plenty of freshly ground pepper. Also now add thyme, thyme or basil, according to your preferences. Prepare the sauce by mixing in a bowl: egg yolks with sour cream and grated Parmesan cheese. Drain the pasta and add to the pan over the pumpkin and ham. Turn off the heat and add the sauce. Mix well. The egg will cook from the heat in the pan. Add, if necessary, a tablespoon & ndash two with water in which they cooked the pasta. The sauce should be creamy and cover the pasta. Carbonara pasta with pumpkin is served hot.
Good appetite!

On the blog http://truedelights.ro you will find other equally delicious recipes.


Method of preparation

Heat the diced pepper, add the crushed garlic, finely chopped onion, carrot and chopped stick. Temper the meat continuously, add spices and add enough water to cover them with two fingers. Towards the end, add the broth, season with salt and put in the oven. Let it drop, add oregano, parsley, thyme and turn off the heat.

Heat the diced pepper in a little butter and olive oil, add the chopped onion, carrot, rice, spices and quench with hot soup. Add salt, mix and put the lid on. We move the pan from time to time so as not to chew with a spoon to crush the rice grain. Add the soup as many times as needed and when the rice is cooked add the parsley.


Photo: Aimee Mars

A light and crunchy plate, this veggie casserole is a great way to use excess pumpkin or take a break from the abundant, carbohydrate-rich foods that characterize winter. It is very easy to make and goes well with a side salad or a crispy French bread.

Green leaves, salted vegetables, delicious cheese, all caught in one thing - yes, you'll want to do that. It is one of the best recipes with casseroles, because it works just as well at breakfast as it does at dinner. It is natural, gluten-free, and warms up nicely as well.

Use the remaining meat well with this chicken dish. It is deceptively full of vegetables - cauliflower and broccoli make up most of it, along with a portion of spinach. Greek yogurt, milk and cheese add a welcome creaminess that will leave you wanting more.


Similar recipes:

Chicken breast in parmesan crust

Chicken breast in parmesan crust, mixed with bread, parsley, thyme and pepper

Chicken breast with apples

Pan-fried chicken breast with apple slices, butter, poultry soup, apple juice and sour cream, seasoned with thyme

Chicken breast with yogurt

Grilled chicken breast with natural yogurt and green spices (basil and thyme)

Chicken breast with oregano and lemon

One of the simplest Greek baked chicken recipes

Chicken breast stuffed with mushrooms

Chicken breast recipe stuffed with mushrooms, carrots and onions, served on leek sauce and white wine


Spicy chicken with bell pepper

In a large saucepan with a thick bottom, combine thinly sliced ​​green onions with garlic, ginger, soy sauce, Hoisin sauce, base soup, sesame oil, hot pepper flakes and sugar. Then add the chicken, the mushrooms cut into quarters and the bell pepper.

Bring the mixture to a boil over medium heat. Reduce the flame so that the composition boils slowly, then cover the pan and cook everything for 35 minutes or until the chicken is done and the vegetables are tender.

Mix the starch with 1 tablespoon of water to obtain a homogeneous paste, pour into a bowl and continue cooking, stirring continuously for about 1 minute or until the sauce has thickened slightly.

Meanwhile, boil 600 ml of water in a covered pot. Add the rice and reduce the heat so that the water boils slowly. Covering the pot again, cook the rice for 17 minutes or until tender.

Remove the rice on individual plates and place the chicken and vegetable mixture on top. Sprinkle everything with the sauce from the pan and serve the dish.


Pan-fried chicken with bell pepper and rice & # 8211 709 calories & # 8211 75 gr Protein!

Howdy! For those who need a hearty and very balanced meal, I recommend this recipe for pan-fried chicken with bell peppers, green onions and rice garnishes. The preparation can be consumed both after training and as an evening meal.

As you may have noticed from the title, the recipe excels in terms of calories. In fact, it provides an important intake of healthy carbohydrates, which come from rice and vegetables.

Quantity per serving Calories 709 Daily value% * Total fat 13.9g 22 % Total carbohydrates 58.7g 20 % Protein 75.5g 151 %

* Daily percentages are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.


a bowl we will do a marinade from: olive oil, lemon juice, soy sauce, pepper, dried oregano, paprika, in which we add the chicken breast cut into pieces suitable for skewers, leaving them to marinate for about 30 minutes in the fridge.

Bell peppers washed, cleaned of seeds, will be cut into cubes, then on skewer sticks, punem o the piece of chicken breast, a bell pepper (combining the colors), a cherry tomato and so on until we cover the stick (or arrange the ingredients according to some imagination and order).

Chicken skewers with peppers thus prepared, we put them on hot grill, taking care to return them to each 2-3 minutes on all sides, letting them brown nicely, then served hot.


Method of preparation

Cut the chicken legs into suitable pieces (or you can buy hammers so that they do not need to be sliced) and season with salt and pepper to taste.

Add Unisol oil to a pan and add the whole, crushed garlic clove. Saute for about 1 minute, then remove from the pan and add the chicken pieces.

Brown for about 4-5 minutes on each side, then add the white wine. After the wine has evaporated, add the peeled tomatoes.
Cover the pan with a lid and cook for about 40 minutes, or until the chicken is almost done.

Peel the peppers and cut them into julienne pieces (long strips). Add the pieces of pepper, mix and keep the pan on the fire, with a lid, for another 15-20 minutes.

Food with chicken and peppers can be served with freshly chopped parsley and hot polenta.

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