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The diced chicken breast is boiled in water with a little salt, berry spices and bay leaves. Foam as many times as needed. When the chicken breast is boiled, take it out on a plate and keep it warm.
Strain the juice. Put the rice to boil in this flavored juice.
Finely chopped onion, lightly fry in a little olive oil. Add the chicken breast cubes and lightly brown on all sides.
In a bowl, mix the cream with the yolk, starch and crushed garlic. Pour over the meat and mix. Add a few tablespoons of boiled rice and bring to a boil. We match the taste of salt.
Serve hot with the rest of the boiled rice and chopped greens.
Chicken Tikka Masala with rice
When it comes to exotic chicken recipes, Tikka Masala is a kind of food you shouldn't miss. A combination of chicken, creamy sauce and fragrant spices, served with plain boiled rice for a balanced taste.
The key ingredient in this recipe is garam masala, a rather rare & acircclnit spice, but which gives charm to the food.
- 1 chicken breast
- olive oil
- 1 onion
- 250 ml tomato paste
- 2 cloves of garlic
- 1 teaspoon grated ginger or powder
- 1 teaspoon garam masala
- 1 teaspoon chilli
- 1 teaspoon turmeric
- 1 cup chicken soup or water
- 120 ml liquid cream
- greenery for decoration
- rice to serve
Clean the chicken breast and cut it into cubes. Season with salt and pepper. Put the olive oil in a bowl on the fire. Add the chicken breast and finely chopped onion and sauté until the chicken has changed color, 4-5 minutes.
Mix a few tablespoons of tomato paste with the spices and chicken soup and pour into the pan. Add the finely chopped garlic and simmer for 15-20 minutes, until the meat is completely cooked. At the end, add the rest of the tomato paste and let the sauce drop.
Meanwhile, boil the rice in salted water.
When the chicken is almost ready, add the liquid cream and turn off the heat. Add freshly chopped parsley or coriander and serve the chicken with rice.
You have to see it too.
Many people do not know what sweet cream is and what it is good for. Well, sweet cream is unfermented cream and therefore sweet, not sour like the one we are all used to when we are little. It's not as sweet as honey, it's just not sour. It can be fatter or weaker and has been found for some time in our stores, more often in the big ones, less often in the neighborhood ones. It is good for sauces, stews, less often in soups because it does not sour, in whipped cream and in many desserts.
In this recipe it plays an important role, practically it makes the sauce around the chicken and the transfer of flavors between the ingredients is also mediated by it. Green pepper is another important ingredient. It's pepper-pepper, harvested when it's still green. It is very fragrant, but it does not have the harshness of a baked one. It is kept in a light brine because it does not last more than two or three days after harvest. You can find it in sauces next to the beef muscle and, in this case, next to the chicken breast.
To get from the story to the food, all you have to do is have a piece of chicken breast, a small onion, a cup of sweet cream, two tablespoons of green pepper and a teaspoon of oil. You have to cut the chicken into large pieces and brown it together with the onion also cut into large pieces. After a minute or two, when the onion and meat have already changed color, pour a cup of water over them and turn the heat down. Let it boil for ten minutes, then pour in the sour cream and quickly add the peppercorns. It's not bad to add a little salt. On even lower heat, let it simmer for another ten minutes. Sprinkle chopped or broken parsley only when the food is already on the plate. Take a slice of HapiHap bread and grease it in the sauce formed.
Chicken recipe with sour cream and mustard
a chicken of about one kg (without breast)
two teaspoons of mustard (preferably dijon)
two tablespoons of olive oil
two cloves of garlic
a one-inch piece of ginger root
four to five tablespoons of sweet cream of 12% fat
four to five tablespoons of meat juice or water / vegetable juice
salt, pepper to taste
Baked chicken legs with sour cream
What else can we cook quickly and easily when we don't have time and hunger makes us go crazy? Maybe some baked chicken, tender and juicy.
- 2 whole boned chicken legs (ie upper + lower)
- 200ml sour cream
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- a little bit of oil
Wash the thighs well, wipe them with a paper towel and place them in a steak tray in which I put a little oil.
Mix the spices with the cream, pour everything over the thighs and put the tray in the oven at 180gC for 45-50 minutes until they brown nicely on top.
Serve with mashed potatoes, vegetables or rice.
Very good chicken-sour cream-garlic combination :).
The recipe is taken from gotovim-doma.ru with modifications.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Chicken meatballs in tomato sauce with sour cream
Although trivial, the recipe for chicken meatballs in tomato sauce conquers by the speed of cooking
(in no time everything is ready) as well as by easy adaptation with garnish & # 8211 pasta, rice, puree, natural potatoes. Some even combine this dish with polenta. Don't miss the pickles!
My kids always eat it super well, so I cook it quite often.
- Ingredient sos
- 1 red onion
- 30 g butter
- 3 tablespoons oil
- 250 ml homemade tomato paste (with juice and pulp) - you can replace it with fresh tomatoes, scalded, cleaned and finely chopped
- 200 ml meat soup or water
- a tablespoon of food starch
- a bay leaf
- a little thyme
- & frac12 teaspoon sugar
- 3 tablespoons sour cream
- green parsley
- For meatballs
- a chicken breast (large)
- 2 slices of bread
- a potato
- a more mythical red onion
- an egg
- green parsley
Preparation Chicken meatballs in tomato sauce with sour cream
Prepare the meatball composition. Chicken breast, onion, potato pass through the meat machine. Put them in a bowl and add the chopped parsley, bread soaked in water or milk and squeeze well, chopped parsley, egg, salt and pepper. Mix circularly, by hand, until the mixture is very well bound. With wet hands he takes from the composition and forms round, tiny meatballs.
In a saucepan, heat the butter and oil in a saucepan. When they are hot, add the finely chopped onion and cook until it softens well, stirring. Quench with tomato juice (or fresh tomatoes). Add the bay leaf. Boil for 5 minutes, then add the soup and simmer for 10 minutes. Add the thyme, sugar and adjust the taste of salt and pepper.
Mix the starch with the cream, dilute with the sauce, then put everything in the pan, stirring gently. The sauce will thicken slightly. Let it boil for 2 minutes then turn off the heat.
While the sauce is boiling, fry the meatballs in hot oil on all sides. Take them out on the absorbent napkin, leave them for a while, then put them in the sauce. Stir, sprinkle with chopped parsley, put the lid on and leave for 10 minutes, then you can serve with your favorite garnish.
Method of preparation
Boil the rice in cold water until all the water is reduced, together with the chicken concentrate. Sliced or whole corn, peppers with olive oil are cooked in a pan for a few minutes, then mix with boiled rice and rinse in cold water. Add the chopped coriander.
The meat is cut into large cubes or strips and boiled in cold water, just to turn white. Leave it in her soup, with salt and pepper.
In a large pan or saucepan, melt the butter and add the brown sugar. Melt the sugar over low heat and add the meat removed from the soup with a spatula. Stir continuously over low heat. Add the pepper sauce, stirring constantly and a little soup, until it drops completely, season and add the cooking cream. Add a little lime juice if you find it too sweet. Let it boil for a few minutes, until a thick sauce is formed, then turn off the heat and cover until ready to serve. Serve on plates with a little rice and chopped green coriander.
Pui Tikka Masala
The Tikka Masala chicken recipe has a fabulous explosion of spices, much more than they are used in Romanian cuisine, but which intertwine so wonderfully that you can't help but fall in love with the final taste! If you don't have much time, but you want to impress your guests, then prepare the Tikka Masala chicken recipe. Here's what to do:
How to make chicken Tikka Masala:
In a large bowl, combine the yogurt with the cumin, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon paprika, coriander, lemon juice and pepper.
Sprinkle the chicken pieces through this mixture, making sure you cover them all with marinade. Put a plastic wrap on top and refrigerate for at least an hour (you can leave it overnight, weather permitting.).
Fry the chicken pieces in a pan, about 5 minutes on each side.
In another pan, lightly fry the onion and pepper in butter. Season with the rest of the spices. Add the tomato sauce and cream, mix gently. Simmer the sauce for about 20 minutes.
Then add the chicken pieces. Leave for another 10 minutes, semi-covered, over low heat. Sprinkle a little fresh parsley on top and serve with a portion of plain rice.
Fried rice with chicken
If the cookies you made came out too hard, put a slice of bread in the box in which you keep them.
Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.
Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared on the market relatively recently, but has been used for thousands of years is CBD oil cream.
For starters, what is CBD?
If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.
What is CBD cream used for?
When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.
Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.
How to use cannabidiol cream?
Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.
Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.
The benefits of CBD cream
The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects felt are on the whole body. You will feel more relaxed, calmer and less stressed!
The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!
BASMATI RICE WITH CHICKEN BREAST
With its very long and thin grains, basmati is often called the "king" of rice, because it has excellent qualities and special taste. It is grown only in northern India and Pakistan, and no other type of rice can be labeled as basmati. The extra nutritional advantage of basmati rice is that it has a low glycemic index - its carbohydrate content is absorbed into the blood more slowly than other types of rice, and therefore helps maintain a stable blood sugar level.
And once we find out how well basmati rice does our health, I urge you to prepare it and serve it with chicken breast.
INGREDIENTS (for 2 people):
basmati rice & # 8211 100-120 gr
chicken breast & # 8211 300 gr
onion & # 8211 1 pc.
sour cream & # 8211 2 tbsp
oil- 3 tbsp
butter & # 8211 a cube
curry, salt, pepper
Chop the julienned onion, and the chicken breast & # 8211 strips.
First, fry the onion in oil, and when it becomes translucent, add the chicken breast. Simmer over medium heat for 10-15 minutes, then salt, pepper and press curry to taste. Add 2 tablespoons of sour cream to the meat in the pan and continue to simmer for another 10 minutes.
We boil the basmati rice in salted water as soon as we add the meat to the pan, so we will end up with the chicken sauce and the rice. As soon as we turn off the heat, add a little butter and mix.
Serve the rice with the chicken breast sauce.