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Chicken stuffed with Hawaiian mixture and baked vegetables

Chicken stuffed with Hawaiian mixture and baked vegetables

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How to proceed, simply, clean and wash the chicken well and take care of the Hawaiian mixture.

Peel and finely chop the vegetables and sauté in 2 tablespoons of oil, add the washed rice and sauté for 2-3 minutes. Pour a cup of water, season and let the water drop. With this mixture we fill the chicken ... Do not catch with toothpicks, preferably sew with kitchen thread, you risk the filling coming out.

Season the chicken with a mixture prepared from the above. Place the chicken in a heat-resistant dish, and place the vegetables around it, cut according to preference, pour 2-3 tablespoons of oil and wine. Put in the oven and leave for about 1 hour and a half, depending on the oven of each. Sprinkle with the sauce from time to time.

Bake in the oven… combining chicken and vegetables with imagination

Here's what Ingredients you need: two boneless chicken breasts, six potatoes, 100 g mixture of corn, peas and peppers, a red onion, a can of tomatoes in broth, a red bell pepper, a zucchini, a carrot, a sprig of leeks, 200 g of mushrooms , 100 g prunes, 100 ml yogurt, a handful of hazelnuts and cashews, parsley, fresh basil and rosemary, bay leaves, oil, salt, pepper.
Chest stuffed with hazelnuts
Method of preparation: open the chicken breast halves so that the surface of the meat is as large as possible. Finely chop the carrot, onion, mushrooms and herbs and mix, adding spices to taste, hazelnuts and cashews.

Tip: Vegetables are tastier if sprinkled with a little oil
Fill the pieces of meat with this composition and place them grouped in the middle of the tray greased with a little oil. Put pieces of potatoes, half-cut mushrooms, zucchini, bell peppers and possibly chopped vegetables left over from the filling. Sprinkle chopped garlic on top, then salt and pepper to taste. Place the tray in the hot oven over medium heat for about 40 minutes.
Plate with plums and yogurt
Method of preparation: potatoes and zucchini are cut into cubes, and chicken breast, strips 3-4 cm thick. Grease the pan with oil, then place a bed of potatoes and pumpkin, over which the pieces of meat are placed.

Tip Fresh basil leaves must be chopped before being placed in the tray
Cut the bell pepper and carrot into julienne and place in the pan on top of the meat. Add the corn and pea mixture, as well as the finely chopped herbs. Pour over all this a cream made of yogurt, salt and pepper. Garnish with large basil leaves and prunes. Place the tray in the hot oven at the right heat for about 30-40 minutes.
Method of preparation: cut each half of the chicken breast in half, lengthwise, season with salt and pepper and place in a starfish shape in a pan greased with oil. Cut the zucchini and leek into rounds, and the pepper into strips.

Tip: In order for the chest to be tender, it is good to sprinkle it with sauce from the tray
Slice a few mushrooms and cut two potatoes into cubes. Mix the vegetables well with the finely chopped herbs, salt and pepper to taste, and place between the pieces of meat. Put a slice of carrot in the middle, and strips of red pepper around it. Place the pan in the preheated oven until the vegetables are browned.
Spring moss
Method of preparation: the chicken breast is finely chopped, the potatoes are thinly sliced, and the garlic is chopped or ground.

Tip: Potatoes will be more tender if you cover them completely with tomatoes
The zucchini is sliced ​​and the tomatoes are crushed. Grease the pan with a little oil, then place a row of potato slices, cover with a thin layer of meat with a layer of tomatoes, sprinkle with garlic, spices and herbs, then cover with sliced ​​zucchini, meat, mix with corn, again spices and flavors, tomatoes and potatoes. Sprinkle with a little oil, top with tomato juice and put in the oven at the right heat for 30 minutes.
Tricks for housewives
Cooked vegetables on the fire
To preserve their color, vegetables should be cooked over high heat, in enough water and salt. Moreover, the pot should not be covered, because the steam yellows the vegetables. When ready, drain through a sieve and repeatedly pass through cold water until completely cooled.
The cake top is cut after it has cooled
The classic version of the cake top is made of sponge cake composition, so it is quite fragile. That is why the countertop should be cut horizontally only after it has cooled well, so as not to break. And in case it has browned on top because you set it on fire too much, but it hasn't baked enough inside, cover it with paper and put it back in the oven.
The dough is better with sifted flour
Before preparing a dough, it is good to leave the flour at room temperature for at least 30 minutes, especially if it has been cold. It must also be sifted before use to make the dough more homogeneous.
Fresh fish has shiny scales
If you want to make sure the fish you bought is fresh, you need to check carefully if it is hard to touch, has clear eyes, red ears and shiny scales. Only after that can you clean it of scales, intestines, ears and bitter bone in the head area.

About the steak in the bag

Steak bags were very fashionable in the & # 821780 years through Arad, Timisoara, Oradea or Satu Mare (in the west of the country). They were made of chicken or pork (usually chop) and everyone was very happy with them. The bags were either made of paper or a special plastic, like a tubular cellophane that was sold by the meter.

I have known this special (transparent) heat-resistant bag since the beginning of the & # 821780 years, when we brought them from Hungary or Yugoslavia. These bags are now found in all stores, supermarkets and hypermarkets, in the district where you buy aluminum foil and plastic food foil. They are packed in packs of 10 pcs. (in cardboard envelopes) or on a roll (Kaufland, DM etc). Personally, I prefer the roll option because you can cut as much as you need and it seems very practical, plus it fits a lot of turkey in the bag, the tube being very wide.

The special steak bag can be found in any supermarket (magic bag). I buy a DM bag per meter, per roll. It is very practical because you cut it as long as I want. And its width is slightly larger than the stas bags.

These bags withstand well up to 220 C so we have no problems with them in the oven. They are specially designed for that. Here you can see some models and sizes of steak bags from Fino and AluFix (the larger ones are ok).

Also in the bag you can prepare a delicious chicken breast roll & # 8211 recipe here.

At the end of the years, this heat-resistant bag came to us, which was unhappily paired with all kinds of chemical spice mixtures. I recommend you to buy this bag without the spice mixture and to season this chicken in a bag with natural spices.

Of course you can also make classic fried chicken, without the bag & # 8211 recipe here

From the ingredients below you can feed 6 people (depending on the size of the chicken).


I invite you to an absolutely delicious and quick cocktail lunch filled with vegetables!

We use of course the cocktail of Brittany from Edenia for its very special and authentic country chicken taste and for its very tender meat.

Also Stir Fry vegetable mix from Edenia because it contains a wide variety of carefully selected vegetables: peas, rice, baby carrots, onions, mushrooms, red peppers, green peppers and sweet corn.

1 Coquelet de Bretagne de la Edenia
450g Stir fry mixture from Edenia
a red (optional)
olive oil
herbs of Provence, basil

Both the cockle and the mixture will be thawed in advance in the refrigerator.

We put the chicken in a ceramic form and fill it with the Stir Fry Mix and what is left we put it aside for later.

Sprinkle the chicken with olive oil and sprinkle with herbs from Provence. Put the dish in the oven, set 190 degrees C heat up and down without ventilation. After 30 minutes, remove the chicken and add the rest of the Stir Fry Mix next to the chicken, and place the diced tomatoes on top. Sprinkle the vegetables with olive oil, sprinkle with basil and put the dish back in the oven for another 30 minutes.

An absolutely delicious and quick lunch! Great appetite!

Coquelet de Bretagne is a traditional French specialty, a farm chick raised in Brittany with a 100% vegetable diet.
Being fed corn, it has a slightly yellow color.
In no more than 28-30 days, it naturally reaches the perfect age and weight for fine and extremely tender meat.

Edenia vegetable mixes have the great advantage that they are available throughout the year and that they are 100% natural and without preservatives. Like all frozen vegetables from Edenia!
With the Stir Fry mixture we can prepare in dishes inspired by oriental cuisine, due to the crunchy vegetables that have kept their aromas, color and nutritional qualities.

I invite you to discover the chickens from Edenia and to use them with confidence in Flaveur dishes!

Baked Vegetables With Chicken

Baked vegetables with chicken. Baked chicken steak with vegetables. Ingredients chicken with baked vegetables. It is a low calorie food so if you are on a diet or want a tasty and healthy meal try the combination is delicious. Baked chicken steak is served with vegetables and sauce formed in the pan in which the chicken was prepared.

Put everything in the pan, the seasoned chicken and the vegetables and put them in the oven. I think I never have time to do everything I set out to do. I mean, I used various spices in the recipe, which some of you may not have at home, although they should because they are healthy and taste good in food. A chicken steak is easy to make and you never fail if you want something good for your family or guests.

3 sprigs of fresh marjoram. We really like this chicken breast with baked vegetables, we make it with various vegetables in the combinations we like or depending on what we have at hand. How to make chicken steak with garlic potatoes onions mushrooms peppers and other vegetables. My chicken steak recipes are here.

Today we have in our virtual menu baked chicken legs with vegetables. 4 5 large fresh tomatoes. It is a simple recipe that can be made very easily by anyone without great knowledge of cooking. There are many simpler or more sophisticated recipes but very tasty.

Chicken recipes. Baked vegetables with simple and tasty steak recipe. Baked chicken legs with vegetables. Baked chicken with vegetables is a very easy recipe to prepare and baked chicken is delicious for anyone.

Simple recipe for baked chicken with a garnish of cooked and browned vegetables. 6 7 fresh basil leaves. 2 3 tablespoons chopped parsley. 6 chicken legs.

Report an error in the recipe text. Baked chicken steak is ready when the chicken is nicely browned on all sides and has penetrated and tender meat. Baked chicken with vegetables Baked chicken legs with garlic accompanied by vegetables that will become a garnish are a good tender steak with crispy skin and perfectly cooked juicy soft meat. Baked chicken steak with vegetables is that kind of simple delicious recipe that everyone likes to make easy even when you have guests that can be better than a chicken steak.

2 salads 1 large onion. And it's also very versatile. 2 green bell peppers. 5 6 cloves of garlic.

Chicken stuffed with flavored rice (Easter recipe)

Finely chop the onions and peppers, peel the mushrooms and slice them. Heat 50 g butter and sauté the onion. Add the mushrooms and, after they are sautéed, add the pepper and half of the wine. Add salt and pepper, half the cumin (pulled in the pan separately), then lower.

Separately, wash the rice in several cold waters and boil it in the vegetable soup, but leave it only half the time necessary for cooking. Drain and keep the resulting sauce.

Fill the chicken with the rice mixed with the vegetables and place it in a tray. Prepare a sauce of two tablespoons of oil, a teaspoon of paprika (mixture), one teaspoon of honey (optional) and the rest of the cumin. Grease the chicken very well. Pour the wine mixed with the rice sauce into the pan and bake for 60-70 minutes, sprinkling the meat with the sauce.

Article taken from the magazine Femeia de Azi, no. 15 / 14.04.2016
Author: Mariana Fătulescu
Photo source: 123RF

Put on the glass in the oven & # 8211 rosemary recipe

Put the chicken on the glass in the oven & # 8211 recipe with rosemary, lemon and red pepper. A roasted and tender chicken. A kind of roast chicken made in the normal home oven. Instead of the bottle you can use a special stand (made of metal) that can be found in all household stores.

This put on the glass in the oven he is very loved by the Romans. But we also do it on a special support. Thus, the hot air circulates better and all the good sauce, full of spices, gathers in the tray of the support.

If you have such a stand, do not hesitate to use it because this way the chicken can heat up better inside. The stand can be disassembled and washed easily. It seems very practical to me and it's not expensive either. The chicken placed on the stand is more stable than on the glass, with a larger base. I have had it for about 20 years and it is in very good condition.

If you don't have this support it's no problem. You can make this baked chicken recipe right on a bottle, like in the old days.

I have only one request: remove the label from the bottle because the colored paper and the glue it is stuck with have nothing to do with our steak! In addition, it looks ugly and tastes bad. We must not be careless. Wash the label one by two & # 8211 soak the bottle in warm water and if it doesn't come out on its own, it comes out with a rough dish sponge. The content of the bottle (brand of beer or brandy, etc.) has no importance in our recipe, even if this bottle eventually does not reach the table.

So we start the recipe by cleaning the bottle, washing it and removing the label. Then the bottle is filled with water to make steam in the oven. In the case of the support, the water is placed in the tray at its base.

Spices can be of many kinds, I present my version. You can also put raw, peeled, washed and halved potatoes in the tray.

Baked pepper with cheese and vegetable filling

You can make a delicious pepper stuffed with vegetables and cheese. Such products will be required for this dish:

components Amount required
Olive oil at your discretion
Greens (parsley) half the beam
Mushrooms (shampoos) 200 gr
Hard cheese 50 gr
Feta cheese 150 gr
Bulb onion 2 pieces
Chicken fillets 3 pieces
Pepper 4 pieces
tomatoes 2 pieces
carrot 2 pieces
Garlic 4 slices
Spices, salt, hot peppers and paprika for taste

The cooking time of this dish will take about an hour. The calorie content of 100 grams of dishes will contain 255 kcal.

  • The Bulgarian pepper needs to be cleaned of seeds, remove the partitions, the stem (do not throw away the cut cap), pour boiled water into it and keep it in it for a few minutes to be soft.
  • grind the carrot, cut the onion into cubes, fry it with olive oil, add chopped garlic at the end
  • cut the tomatoes into cubes, cut the greens, mix with frying, add the feta cheese, add salt and pepper to taste, add the paprika and hot pepper
  • now you have to rub the hard cheese, add quite a lot to the filling and put the rest
  • fill the peppers with the filling obtained, sprinkle with grated cheese on top and close each pepper with a & # 8220cap & # 8221
  • put the pepper in the form (or pan), leave it in the oven for 30 minutes.

This dish will be considered ready when the cheese is browned.

I took a chubby roast chicken about 1.4 kg.

In a bowl of about 250-300 ml I made marinade. Three large cloves of well-crushed garlic, I rubbed them with brown sugar and salt until they became pasta. I intoxicated them with a glass of white wine, half a glass of soy sauce and a mixture of spices (powders) that contained: coriander, nutmeg, green pepper, red, white, chilli, cardamom, fresh ginger, finely grated and I squeezed two limes well.

I put the chicken back in the tight bag in which I bought it, after I had carefully cleaned the stalks.

I widened the chicken suit around my neck and poured the marinade-flavored between the skin with 2 rows of fat and the meat. I also inserted the narrow tail of a teaspoon with a long handle, taking care to get marinated in the farthest corners. I poured the rest next to the chicken in the tight bag. So double marinating from the outside and from the inside. The amount of about a large cup was enough and I closed the bag again with a paper clip.

I left it cold in the pantry for 2 hours.

When I put it in the tray, I inserted an onion in the "collar" to highlight the "funnel" through which I infused it with Asian capital. I cut into large pieces an onion and two Kapia peppers. I put in the tray 2 moderate hot peppers, I cut two sliced ​​apples cleaned from the back.

I "squeezed" the marinade well, and seasoned it with salt, paprika (sweet and hot) and the spices I used in the marinade.

I put a few slices of apples, a quarter of an onion, half a pepper, a clove of garlic and a large celery leaf in the abominable cavity, I rested the rest of the vegetables under and next to the chicken.

I made the fire in the oven and at the same time I put the chicken in the microwave for 20 minutes at most to start cooking the whole mass of meat.

I then put it in the oven on the stove with the fire cut in half.

After half an hour I turned him on the other side in the fat lake he left. I didn't put anything in the pan, only half of the sweet-salty-sour marinade.

After another quarter of an hour I took it out, poured about 50-75 ml of vinegar over it, turned off the oven and let it cool for another half an hour.
Good appetite!