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Peas with smoked chicken legs


  • 2 whole smoked chicken legs;
  • 500g peas;
  • 2 onions;
  • 2 carrots;
  • 4 ripe tomatoes;
  • 2 tablespoons broth;
  • parsley;
  • salt;
  • pepper.

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Peas with smoked chicken legs:


  • The chicken legs are washed, then cut into 2 and fried in a little oil.

  • Leave for 2-3 minutes. on each side.

  • Separately, bring the water to a boil.

  • Finely chop the onion, leave it for a few minutes until soft, then add the diced carrots.

  • When the vegetables have hardened, add boiled water, then frozen peas, diced tomatoes, broth, salt and pepper.

  • Let it boil for 45 minutes, and at the end, add a little parsley and match the taste with salt and pepper.

  • Good appetite!


Chicken breast with peas

Known in particular for its role in discovering the laws of heredity (Mendel, 1866), having an infallible and indispensable role in identifying the true princesses (Andersen, 1835), pea beans is an (almost) indispensable ingredient in our traditional beef salad. Otherwise, we remember it when fasting begins, or when we enter the diet - on a diet as they say in the third millennium. Besides fresh peas, truffle, which we find on the market in season, with peas peas we can supply ourselves, all year round, from the corner grocery store. It is either preserved in salted water (in metal cans or jars) or in a frozen state. Frozen peas, like most vegetables preserved immediately after harvest, best retain their properties and nutritional qualities.

A portion of 100 g fresh green peas provides 48% of the recommended daily dose for an adult (RDA) of vitamin C, 24% of the RDA of vitamin K, 23% of the RDA of vitamin B1, 20% of the RDA of manganese. It also contains significant amounts of vitamins (A, B2, B3, B6, B9, E), minerals (P, Zn, Fe, Mg, K, Ca), fiber (5%), protein (5.4%), carbohydrates (14.45%). It is energy poor (81 kcal or 339 kJ per 100 g), almost free of fat (0.4%) and sodium (5 mg / 100 g) (source).

Frozen peas it is easy to use for cooking. In half an hour at most you have your lunch or dinner ready, without filling the kitchen sink with dirty dishes. I gave you the quantities for 2-3 servings, but you can prepare a larger quantity, being the type of food that is suitable for reheating.

What do you need?

  • ½ boneless chicken breast (approx. 250 - 300 g), without skin
  • 1 tablespoon vegetable oil (sunflower, olives, grape seeds)
  • 1 small red onion
  • 250 - 300 g frozen peas
  • 1 cup (250 mL) of water
  • 3 tablespoons tomato paste (28% dry matter)
  • 2 tablespoons smoked paprika
  • 5 g brown sugar
  • Salt and pepper - to taste.

How do you proceed?

Cut the chicken breast into cubes about 2 - 2.5 cm.

Peel and finely chop the onion.

In a saucepan, heat the oil over medium heat.

Saute the chicken pieces in hot oil until the meat is white and then lightly browned. It should take about 5 minutes, not more.

Add the onion and cook for another 1-2 minutes. Onions should not be softened or browned. It will continue to cook anyway.

Add the frozen peas. If it has caught a lot of ice, do not rush to add water yet. Wait until the ice melts, it may produce enough water. If the peas don't have much ice (and they should) pour about 100-150 mL of water into the pan, cover the pan with a lid and simmer for 12 to 14 minutes. Stir again and again and make sure you don't stay ashore.

Add the sugar, then the tomato paste. Even if the pea is by definition sweet, the added sugar has the role of counterbalancing the acidity of the tomatoes. In addition, Transylvania puts a drop of sugar in some cooked dishes: mashed potatoes, stuffed peppers. Inheritance from the Habsburgs.

Season with salt, pepper and paprika, mix well and, if necessary, add the rest of the water. Wait for it to boil and boil everything, without the lid, for another 4-5 minutes. Don't forget to stir.

If you like dill, now is the time to add it. If not, pretend you didn't read what I wrote and you can go straight to the plate. A plate that you don't have to show them in a big way, that you won't go with it "with knives".


DRIED PEAS SOUP WITH SMOKED RIBS I Recipe + Video

Hello dear lusts. Today I prepared PEASE SOUP WITH SMOKED RIBS. This soup is perfect for the cold season and is flavorful. I hope you like it and prepare it with pleasure. I wish you a day as tasty as possible and good appetite!

Ingredient:

400-500 gr. - smoked ribs

Method of preparation:

  1. Put the well-washed peas in a bowl, cover with water and leave it to hydrate for 3-4 hours or overnight.
  2. Put a saucepan of water on the fire, add the celery root, celery stalk, carrot, onion, garlic cloves, ribs and salt. Once the water has started to boil, boil the soup for 40 minutes.
  3. Remove the vegetables and ribs from the soup. Add the drained peas and boil for about an hour or until soft.
  4. Meanwhile, cut the potatoes and carrots into cubes. Also cut the ribs and add them together with the vegetables in the soup.
  5. Boil everything for another 20 minutes. 5 minutes before turning off the heat, put the diced tomatoes and peppers.
  6. Extinguish the fire and add parsley.
  7. Serve the soup with pleasure, good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Ingredient:
200 g beef (antricot), 1 cup boiled rice, 1 small onion, 1 small bell pepper, 1 small canned bean (optional), 50 g cheese, 2 tablespoons sour cream, 2 flour tortillas, 2-3 spoons of pico de gallo, oil, spices for steak, salt, Tabasco sauce

Ingredient:
2 tablespoons olive oil1 red onion, chopped1 red bell pepper, chopped1 dried hot pepper, chopped3 teaspoons chopped basil2 teaspoons cumin seeds2 cloves garlic, crushed250 gr chicken breast, without skin, cut into cubes1 canned (400 gr) white beans canned, drained350 ml tomato paste1 teaspoon sugar4 sheets of tortillas, heated in the microwave for 1 minute100 gr sour cream100 gr grated cheese


Searched words "pea-food-with-chicken"

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Chickens with peas

I have so little time today, that I would only give you a few pictures in this post, to deal with them and the imagination. However, not being a soulless man, I also give you the written explanations, that maybe they will be useful to you (you = they want you, I feel the need to make the point, how the world is today).

For 2 servings you need 6 lower chicken legs, 600 grams of peas (I usually use frozen, if it's not season), 5-6 mushrooms and a handful of panacea leaves, washed well. Salt, pepper, a bay leaf, fresh parsley, 300 milliliters of broth.

Clean the thighs at the meatless end, leave the skin on them and fry them on all sides until golden brown, in a saucepan with a little oil. After they have browned, put water in the pan until they reach the middle of the thighs. Put a lid on and turn on the heat. Bring to the boil until the thighs have penetrated (35 minutes).

Pour the broth over the thighs, add the peas (thawed, of course), the spices and again the lid and small focum. In five minutes, fry the mushrooms cut into pieces / not very fine slices, sauté the spinach next to the mushrooms, with a pinch of salt. Extinguish the fires and put the food on the plate. It removes the skin from the thighs before serving, it has already done its job (it has fully contributed to the aroma) and, because it is not great for aesthetics, it may not be to everyone's taste. Of course, if you like it, no one forces you to give it to your cat.

I had so many stories today.


1. Wash the thighs and put them in the dry cooker pan with 2 tablespoons of oil and a glass of water. Put the lid on and let the meat simmer over low heat. Along the way we turn the thighs on both sides. I use this pan mainly for natural thighs and potatoes and this when preparing for children.

2. When the water has evaporated and the meat is slightly browned, place the peas next to the thighs and add another half glass of lukewarm water to allow the peas to boil for 5 minutes. We also now add a pinch of salt and a pinch of freshly ground pepper. use only coarse salt& # 8211 over thighs and peas. I also use frozen peas when, in season, fresh, peas are found in jars or boxes, from my point of view, losing much of their taste and properties through processing. By the way, another very successful and tasty combination is the pea with pork tenderloin.

3. Boil the potatoes so that the water permanently covers the potatoes to avoid obtaining a sticky puree. We immediately take them out of the water or drain the water & # 8211 we stop a cup of water if we don't have milk & # 8211 and we pass the hot potatoes until they are no longer lumpy. Add 2 tablespoons of butter, rub with a wooden spoon and gradually add milk until you get the desired consistency. We add salt to taste and to obtain a finer puree we use the mixer for 2 minutes.


Peas with smoked chicken legs - Recipes

16 comments:

I very much agree, Mrs. Maria.

marinate, la? amount of meat?

it is thick enough to cover the meat with 2cm on top. The pig. the beef returns this marinade at about 5-6 kg, in the bird I never thought that it is with bones and more marinade goes. I think about 4-5 KG.

how long do the thighs smoke?

in hot smoke smokers around 3-4 hours. It depends a lot on what kind of meat you prepare. That is, it is chicken, which is cooked for 20 minutes, another in 45 minutes - an hour.

And in cold smoke, as is customary in Romania - 24 hours. I will have an additional post about smokers with poe or maybe with video. When I open my site, then you will have all the details. I'll tell you and show you more

I will try this method with young rates! I hope I get it! I always thought that the bird should be boiled and then smoked!

ioi how good it looks! I really like your recipes so don't stop posting! greetings from Medias.

Do you burn their thighs or boil them?

Neither boiled nor scalded. well washed and smoked on the stove to burn all the feather scales, fluffy, to receive a clean meat. It's written in the recipe.

Hello. Please tell me at what temperature you smoked your thighs. Thank you. With all due respect.

chicken legs are smoked with hot smoke at a high temperature of 70-80C for an hour or three, depending on what kind of meat we use - younger or an older bird. Much depends on the wood sawdust used for smoking, beech, cherry cherry or oak.
It can be smoked with medium hot smoke, ie 40-50 degrees for 7-8 hours.
and don't forget to put a wire mesh in the chimney with small holes like a corn flour sieve. It stops from soot dust and if something falls into the tube it stops on the net. I hope I explained well. Sincerely, Anisoara

After marinating and smoking, how long can you keep your thighs, say in a cool room? I mean without breaking, it lasts 1 month ?? Regards Florian


ingredients: 2 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/8 teaspoon pepper
2 large egg whites lightly beaten, 1 1/2 cup coarsely crushed cornflakes, 1/2 chicken breast, cut into strips (kept in milk for about 30 minutes)

Ingredient: 1 chicken breast, 6-7 cloves garlic, 2-3 teaspoons mustard, cornflakes, breadcrumbs or flour, 2 eggs


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