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Sage chicken stuffed with rice

Sage chicken stuffed with rice


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wash the chicken well.

we make a paste from all the spices and oil.

put a teaspoon of the mixture in the rice.

put in the chicken, the whole green parsley and half an onion and spiced rice + a clove of garlic.

now we make small incisions with the tip of the knife in the chest, standing, in which we will put the garlic pieces.

then massage the chicken with spice paste and glue over the sage and oregano leaves

we close it in aluminum foil or in the oven bag.

put half a cup of hot water in the bag and then close it and put it in the oven at 200 degrees, about 40-50 minutes

take it out, open the bag, sprinkle it with the soup from the bag and put it in the oven for a while until it browns nicely.

it is served with salad.


Recipe Cordon bleu or Breaded chicken breast, stuffed with ham and cheese

This recipe is not very difficult to prepare. But special attention must be paid to the packaging of slices of meat over the filling.

They must be packed in such a way that the cheese does not leak from the inside during cooking. The cheese tends to melt and if it finds a loaf among the meat, it will flow from it into the hot fat.

But we solve this issue with toothpicks. Otherwise, everything is as simple as schnitzel recipe.

Find more recipes based on chicken and more.

For the days when you lack inspiration or do not have much time to prepare the meal, we recommend a recipe for chicken fajitas.

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  1. Boil 2 eggs until the yolk hardens and let them cool.
  2. Clean, wash and drain 400 g LaProvincia chicken liver . Then fry them in olive oil and a quarter teaspoon of butter .
  3. Top up with water until the livers are ready. Let them adjust to room temperature on a plate. Add salt and pepper .
  4. Cleanse 250 g mushroom mushrooms and cut them into slices. Grease the result with olive oil and a quarter teaspoon of butter . Brown them a little.
  5. Chops 250 g LaProvincia chicken muscle and grease the meat with olive oil . Then brown everything. Fill with a little water and add salt, pepper and 2 teaspoons paprika .
  6. Chops 1 bunch of green onions , 1 bunch of dill and 1 bunch of parsley . Cut into small pieces 1 clove of garlic .
  7. Mix the mushrooms, livers and greens in a bowl. Add 5 beaten raw eggs and the 2 boiled eggs, cut into cubes. Then stir for 3-5 minutes and add salt and pepper. Fill with 1 teaspoon rosemary and 1 teaspoon curry .
  8. prepare 1 pui grill LaProvincia , removing the chest bone, the tartar and any organs.
  9. Grease the inside of the chicken with the juice of a lemon . Add the chicken filling with a spoon.
  10. When the space is full, sew the skin with food thread. Tie the hammers and fins. Then preheat the oven.
  11. cut 1 onion in pieces as small as possible and 1 carrot in the rounds and put them in an oven tray. Top with 10-12 zigzag skewer sticks to support the chicken.
  12. Place the chicken in the pan with the wings facing down.
  13. Grease the chicken with olive oil. Add 2 tablespoons of olive oil and top with a cup of water.
  14. Cover everything with aluminum foil and leave the tray in the oven for 40 minutes at 200 degrees.
  15. Remove the aluminum foil and leave the chicken in the oven for another 30 minutes. Sprinkle the chicken with the sauce from the pan every 10 minutes.
  16. Let the chicken cool for 10-15 minutes.

Cooked chicken tips stuffed in the oven

  • The vegetable bed on which the chicken will sit depends on you. You can remove it completely (as long as you keep the skewer sticks and grease the tray well with oil) or you can top it with parsley root and diced potatoes, which you then serve as a garnish.
  • If the sauce came out too thick, you can straighten it by adding a glass of semi-dry white wine.
  • Baked stuffed chicken goes well with a garnish of sauteed mushrooms or lettuce.
  • If you want the chicken skin to be even more browned, we recommend that you grease the outside of the chicken with lemon juice.
  • You can also add filling in the area between the skin and the meat on the back of the chicken & # 8211 as long as you insulate the chicken from the oven tray.
  • When serving, cut the chicken into slices, starting with the breast.
  • To make the filling more consistent, you can add rice or bread soaked in milk and cut into pieces.

Baked stuffed chicken, good for serving

Want to try the stuffed chicken recipe in the oven? Set aside about two hours for cooking and another day to receive praise for such a delicious dish.

The baked chicken recipe is a much more delicious version of roast chicken. In other words, you can eat it at dinner any day of the week.


It starts with deboning the chicken. Remove the chest and back bones. I did not remove the bones from the thighs and wings. To debone the chicken you need a knife and scissors. With the knife remove the bone from the meat, and with scissors you help yourself when you have to cut bones or cartilage. It is not a very difficult process, but you need patience to remove the bones nicely, without making holes in the skin. Wash the cleaned chicken, dry it with napkins and leave it at room temperature until the filling is ready.
Finely chop the onion, grate the carrot and cut the pepper into small cubes. Wipe the mushrooms with a damp napkin, remove the legs and cut into cubes.

Heat 3 tablespoons of oil and cook the onion, carrot and pepper until the onion is very soft (about 10 minutes). Add the mushrooms and sauté over high heat until soft (about 2-3 minutes). Quench everything with white wine and boil until it evaporates. Season with salt and black pepper. Remove the vegetables in a bowl.

In the same pan, heat another tablespoon of oil and one tablespoon of butter and sauté the livers on both sides until lightly browned (about 2 minutes / part should not be done at all). Finely chop the livers (either with a knife or mash them with a fork) and add them over the vegetables. Add the thyme leaves and as many chopped parsley as you want. If you want, add pine nuts or almonds. Add a little more salt and pepper.

Wash the rice in several cold waters until the water remains clean on it.
Put the rice to boil in hot chicken soup (I put 500 ml of chicken soup from the freezer which was very concentrated and topped with 1 cup of water). Boil only half the time indicated on the package (my package specified 20 minutes and I boiled 10 minutes from the moment the water started to boil). Drain the rice (remember the soup) and pass it under a stream of cold water to stop boiling.

Put the rice over the filling and mix gently. Add salt for rice.

Sew the chicken in the neck area. Fill the chicken with the filling. Fill it well, press with your hand to insert the filling everywhere. Leave only a little space, because the rice will swell only a little. Hold the chicken up and pour 50 ml of the soup (from the one in which you boiled the rice) over the filling. Sew the chicken in the area where you filled it.
Season the chicken with salt and pepper. Mix the oil with turmeric and grease the chicken everywhere.
Put the chicken in the oven at 180C until it is brown and well cooked (about 1 hour and 15 minutes). After 45 minutes in the oven, add the honey, vinegar and cinnamon in the remaining turmeric oil and grease the chicken on top. You can grease the chicken with this mixture as many times as needed until it is ready.
When ready, remove the chicken and cover with aluminum foil. Let it sit for at least 15 minutes. Then cut the chicken in half lengthwise and then in half widthwise. Serve immediately.


Baked stuffed chicken (with livers and pipettes)

Mmmmmmmmmmmmmmm. I like stuffed chicken, and this chicken of yours looks delicious. When I make stuffed chicken, I ask the seller to remove all the bones and at home I put the filling in place of the bones, and when you serve it at the table, it is much easier to cut. As I can't help it, I have to tell you that stuffed with a mixture of vegetables or sausages, it's sooo good and sprinkled with white wine from time to time. mmmm. And I stretched a bit hahahah. True

:)) Well, of course you have time to lie down to write when you don't waste time with the chicken's bones: P I like the whole chicken because it looks more impressive. You are very right about sprinkling the chicken with white wine.


Preparation

Preheat the oven to 180 ° C / stage 4. Spread the pistachios in a pan and bake for 3 minutes, until lightly browned. Transfer to a wooden tray, then finely chop.

Combine pistachios, parsley, sage, lemon peel, garlic and 2 teaspoons of olive oil in a bowl. Season with black pepper.

Cut the chicken breasts in half, horizontally, and flatten them to reach a uniform thickness of 1 cm. Put 2 tablespoons of herb mixture on a piece of meat and roll starting from the narrow end. If desired, place the roll on a piece of prosciutto. This is also wrapped. Tie the roll with kitchen twine and repeat the operations with the rest of the ingredients.

Heat the remaining oil in a large non-stick pan over medium heat. Fry the chicken rolls for 10 minutes, then leave to cool for 5 minutes. Remove the string and cut into slices for serving.


Preparation

Preheat the oven to 180 ° C / stage 4. Spread the pistachios in a pan and bake for 3 minutes, until lightly browned. Transfer to a wooden tray, then finely chop.

Combine pistachios, parsley, sage, lemon peel, garlic and 2 teaspoons of olive oil in a bowl. Season with black pepper.

Cut the chicken breasts in half, horizontally, and flatten them to reach a uniform thickness of 1 cm. Put 2 tablespoons of herb mixture on a piece of meat and roll starting from the narrow end. If desired, place the roll on a piece of prosciutto. This is also wrapped. Tie the roll with kitchen twine and repeat the operations with the rest of the ingredients.

Heat the remaining oil in a large non-stick pan over medium heat. Fry the chicken rolls for 10 minutes, then leave to cool for 5 minutes. Remove the string and cut into slices for serving.


Peppers stuffed with rice (fasting)

ingredients
- 10 bell peppers for filling, - 2 bell peppers for the composition, - 2 cups of rice, - 2 carrots, - 2-3 onions, - 2 tomatoes, - 1 bunch of dill, - 2 tablespoons broth, - 2 tablespoons oil, - salt pepper

Difficulty: low | Time: 1h 10 min


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.



Comments:

  1. Hring

    a Charming idea

  2. Rodes

    This is not true.

  3. Taushura

    Well done, the remarkable idea

  4. Eanruig

    I consider, that you are mistaken. Write to me in PM, we will communicate.



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