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Chicken cancanita with polenta

Chicken cancanita with polenta


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Servings: 6

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Chicken cancanita with polenta:

In a frying pan, fry the garlic together with the onion, add salt and pepper (to taste), the mushrooms and let it cook well, then add the broth and a cup of water. Let it boil well, then add the chopped chicken (by hand) and let it boil until the sauce becomes thick. Garnish with dill and serve with polenta.


Chicken stew with roasted peppers and spinach

A chicken dish with baked peppers and spinach, a polenta can make an excellent lunch for the whole family. We prefer polenta to real Moldovans, as I saw in my mother and mother. Mno, old habbits die hard, you know that old word of the novel :))))

Ingredient:

  • 4 red bell peppers, baked, without skin
  • 2 yellow bell peppers, baked, without skin
  • 5-6 cloves of green garlic
  • 100 gr frozen spinach
  • 400 gr chicken breast
  • 2 lg olive oil
  • 100 ml water

How I proceeded:

  • I chopped the bell peppers (I had them in the freezer) and the garlic
  • I cut the chicken breast into cubes
  • I put the meat in the pan and simmered it for a few minutes in a little water
  • I added peppers and garlic, water and oil and covered with a lid, I cooked them slowly, over low heat
  • when the meat was well cooked, I added the frozen spinach and continued to cook until the spinach was cooked, without exaggerating with its cooking
  • we all served with polenta.

* Spinach is offered occasionally (2-3 times / month) due to the high content of nitrates and oxylates.


Chicken bell pepper with polenta

Paprika & # 537 chicken with m & # 259m & # 259ligu & # 539 & # 259, park & ​​# 259 put the sun & icircn plate. A main tasty and consistent dish, appreciated by the whole family. The paprika can be made with pork (very tasty), with potatoes or without potatoes.
According to Wikipedia, "Paprika" is a kind of stew, with a lot of paprika and red peppers, often with fried greens. It is one of the most famous variants of the traditional dishes of Hungarian meals. The name comes from the widespread use of paprika, a spice commonly used in Hungarian cuisine.
This preparation is known in Romania both by Hungarian families and by Romanian families, who have included this preparation in their cuisine.
Paprika, or paprika is a red spice, obtained by grinding dried red pepper. There are assortments of hot or sweet paprika depending on the pepper from which it was produced. It is used in many recipe recipes to add color and taste to dishes.
The plant itself from which the paprika is produced originates from the New World and has been cultivated by the Turks since 1529 in Buda (today part of Budapest). The Romanian word acircnt & bdquoboia & rdquo comes from the Turkish boya, which & icircnseamn & # 259 & bdquovopsea & rdquo.

Photo: Paprika & # 537 chicken with m & # 259m & # 259ligu & # 539 & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
400 g chicken breast
100 g butter
300 ml broth
100 ml ap & # 259
1 bay leaf
salt, pepper, paprika to taste
For m & # 259m & # 259ligu & # 539 & # 259:
500 ml ap & # 259
6-7 tablespoons m & # 259lai
1 pinch of salt
Preg & # 259te & # 537ti a & # 537a:
Cut the chicken breast into small pieces, brown the red icing in butter, on all the sides, then add the water, the broth, the bay leaf and the spices to the boiling. 259 10 minutes.
Boil the water with the salt, and when it boils, sprinkle the mixture in the rain and boil it over a low heat for about 1/4 hour, stirring constantly. Serve the paprika with hot muesli.


Boyar shell with chicken and baked polenta

Scofală Boierească, a delicious chicken breast with baked peppers, cream and baked polenta.

Guilty of this recipe is my former colleague Giulia, an excellent cook from Suceava with whom I worked a few years ago in the same hotel chain. It all started with a post in the online environment and it looked so good that I asked for the recipe and today I bring it to you.

It seems that originally, the shell must contain polenta and a stew with sauce, if you can say so and is done depending on the area, fasting or sweet: with mushrooms, sausage, chicken, carrots, etc.

Today we make one with chicken, cream and baked peppers, a polenta cooked with smoked paprika and lunch is ready quickly.

It is so good, the tender chicken is bathed in a fine cream sauce, and the baked pepper only comes to balance the taste and give it an extra flavor. So I invite you to stay together for the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 800 g Chicken breast
  • 100 g white flour
  • 100 ml vegetable oil
  • 500 g baked peppers
  • 400 g cooking cream with 32% fat
  • 4-5 cloves of garlic
  • 1-2 tablespoons lemon juice or 80-100 ml of juice from pickles, to taste
  • 1 bunch parsley
  • Salt and pepper to taste
  • 220 g cornmeal
  • 1/2 teaspoon smoked paprika

Method of preparation:

For starters, we'll take care of the polenta. Put 1.2 liters of salted water in a pot. When it reaches the boiling point, add the cornmeal in the rain and mix vigorously so as not to form lumps. Boil for 15 minutes on low heat, stirring constantly.

We remove the foil, we cut it into pieces according to our preferences, I cut it into 6, but each one as he wishes.

Put the pieces of polenta on a tray lined with baking paper, grease them with a little oil and sprinkle the smoked paprika. Put in the preheated oven at 180 degrees for 18-20 or until a crust forms.

While the polenta is in the oven, cut the chicken breast into thick sticks, season with salt and pepper.

We pass them through flour so that they are well covered.

Heat a pan well with the remaining oil and fry them quickly over high heat until lightly browned.

Add the finely chopped garlic and the baked pepper cut in half, continue to cook for another minute, stirring constantly.

Add the cream, season with salt and pepper.

Pour the lemon juice or the one from the pickled donuts and boil a little over low heat or until the sauce is formed. Sprinkle with chopped parsley and that was it. Simple, fast but boyar. Good job and good appetite!