Rice with vegetables and chicken breast



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First, wash the rice, put the bowl on the fire and add 40 ml of oil, let it heat up a bit and put the rice, then add water, approx. 3-4 times more than added rice. Let it simmer.

Cut the green onions and together with the vegetable mixture, heat them until soft. In the rice, add a cube of Maggi chicken flavor. When the rice is almost cooked, add the hardened vegetables and put in the oven for approx. 20-30 minutes on medium heat.

We cut the chicken breast into suitable long and thin strips, which we salt, pepper and let for about 10-20 minutes for the spices to enter the chicken breast. When the rice is ready, fry the chicken breast. At the end, we add chopped parsley, according to everyone's preference, my boys don't want "leaves" ... so I only use it for decoration ...


Vegetable salad with chicken breast & # 8211 Light and tasty recipe worth trying

That's how you make an incredibly good vegetable salad with chicken breast. It is a very fast job, for which I used:

  • fresh cucumbers,
  • pepper,
  • carrot and celery,
  • green onion,
  • greenery,
  • a little grated lemon peel,
  • mayonnaise and chicken breast.

I salted the cucumber and let it drain. After leaving the water, I mixed all the ingredients and ready the salad.

I salted the cucumber and let it drain. After leaving the water, I mixed all the ingredients and ready the salad. Tip: It goes well with crispy glues, previously greased with oil and lightly fried in a pan.

Bonus: Stuffed vegetables and special sarmale

Made a few weeks ago, I haven't forgotten about them. We have here (partially!) My stuffing of sarmale, which is never the same and has changed a bit since the first attempts. But, let's say I would use: half a kilo of meat, 2 carrots + 2 parsley roots given on a small grater, 4-5 small / medium onions, finely chopped, 1 large kapia pepper, also chopped into small cubes, a cup of rice. Joke aside, I will never give extremely fixed amounts (except for cakes, doughs), which was seen during this blog.

That's because I didn't set out, of course. And because I'm experimenting. Also by chance, my experiments end up both on plates and on the blog, which I wish you too. Another reason is that I fail to cook myself according to exact quantities, only if it is absolutely necessary. On top of that, a medium onion is smaller than a large one, isn't it? So is the potato or carrot.

What I mean, in fact, is that in sarmale I use quite a lot of vegetables, from the root and onion category, especially. Lots of onions. Red pepper also seems like a must. I cook them and put the meat to cook a little with vegetables and rice, sometimes with broth, other times with wine or both. I like to put finely chopped bacon, when I have it, a lot of paprika and necessarily larch, in addition to other herbs. About that, that I deviated enough.

In the filling of these vegetables we do not have rice, that's why you said partially, but potatoes (4-5 potatoes), also in the form of cubes as small as possible. I kept making stuffed vegetables with rice, I said to try with potatoes.

I stuffed onions, peppers and tomatoes, plus a stray potato. I put the potatoes in the oven before I add the meat, so after the onion, the grated vegetables and the peppers. These vegetables are not left on the fire for long, just enough to shine. Likewise, once the meat is added, I leave it until it changes color.

The liquid I add can also be water or vegetable soup, if not broth or wine. I don't pour much, just enough to exceed the bottom of the pot, because the meat also leaves good juice.

This seemed to me the coolest version of stuffed vegetables with potatoes in the composition.


Rice pilaf with chicken breast

Method of preparation: Finely chop the onion and carrot fidelita and put them in a little oil.

Put the lid on and let it boil in its own juice.

When the onion has softened, add the chicken and let it simmer for a few minutes.

Season with salt, put a few peppercorns and then pour 3 cups of water.

Boil over low heat under the lid until the meat is cooked and add the well-washed rice.

Boil over low heat and if you have swallowed all the juice you can add a little hot water and mix so as not to stick to the pan. When the rice is cooked, turn off the heat.


Chicken breast with creamy mushroom sauce with cream, garlic and parmesan

Chicken breast with creamy mushroom sauce with cream, garlic and parmesan. Quick chicken or turkey recipe in a fine sauce with garlic, cream and mushrooms. Poultry recipes. Mushroom recipes. Sauce recipes.

This quick recipe for chicken breast with creamy mushroom sauce often got me out of trouble, especially on days when I didn't have enough time to cook something more complex. In a maximum of 20-25 minutes it is ready and the effort is minimal.

Boneless thighs or even turkey breast can be used instead of chicken breast. The cream I used was sweet, natural, for whipped cream (excluding vegetables). Mushrooms can be cultivated (white or brown champignon type) but if you have a few mushrooms or yolks at hand then do not hesitate to put them because they will elevate the preparation.

From the quantities below it results approx. 4 servings of chicken breast with creamy mushroom sauce with sour cream, garlic and parmesan.


BASMATI RICE WITH VEGETABLES AND CHICKEN BREAST

We talked about the wonderful characteristics of basmati rice in a previous article (if you want to know the origin and properties of this product follow the link: http://blogcusaresipiper.com/2014/02/15/orez-basmati-cu-piept -de-pui /).
And if we know that basmati rice is a mega healthy product, why not combine it with equally healthy vegetables and chicken breast. Here's how:

INGREDIENTS (for 3 people):

basmati rice & # 8211 300-350 gr
chicken breast & # 8211 200-300 gr
onion & # 8211 1 pc. average
carrots & # 8211 2 pcs.
eggplant & # 8211 1 pc.
zucchini (zucchini) & # 8211 1 pc.
oil & # 8211 3-4 tablespoons
salt pepper

Wash the rice in some water and boil it in a sufficient amount of salted water. Boil for 10 minutes, then drain and rinse with cold water.
Meanwhile, chop all the straw vegetables and start to fry them in oil in the following order: first the onion, then the carrot, then the zucchini and finally the eggplant.
In a separate pan, in which we poured 1 tablespoon of oil, cook for a few minutes the minced chicken breast in narrow strips.

After the vegetables in the pan have softened a bit (don't exaggerate, the vegetables must keep their shape), add the chicken breast to them and keep them on the fire for 3-5 minutes. Saram, piparam.



Serve the rice with the vegetables and the chicken breast on a plate.
Rapid, tastes, healthy! Good appetite!


a cup of rice (200g), 1l of meat soup, chops and coconut breast (cooked in soup), 3 red bell peppers, an onion, 2 carrots, a piece of celery, 400 g Champignion mushrooms, a few sprigs of parsley green, salt, pepper, 50 ml oil, a bay leaf

1. Boil the meat well before in salted water in which I added 2-3 whole carrots and a bay leaf and a pinch of salt. After boiling, strain and stop the soup separately from the meat.
Peel and wash the vegetables, then cut the onion into small pieces, slice the pepper finely, cut the carrots and celery into thin cubes, and slice the mushrooms as well.
2. Fry the vegetables in oil, first mixing lightly with a wooden spoon, then simmer them a little, covering them with a lid. When the vegetables have softened, add the mushrooms, simmer them a bit and add them to the vegetables, then add the rice, stirring continuously for 5 minutes. After we harden a little and the rice we start to add a little soup (stopping about 200 ml separately) and let it boil over low heat, stirring from time to time.
3. Pour the rice with the vegetables in a higher tray, place the boiled coconut meat, pour the stopped soup and bake for about 20-30 minutes, until all the soup is reduced. Sprinkle chopped greens on top.
Good appetite!

Try this video recipe too


Recipe of the day: Rice with vegetables and chicken breast

Rice with vegetables and chicken breast from: rice, green curry paste, coconut milk, water, olive oil, chicken breast, garlic, asparagus, bell pepper, coriander, lime, salt, pepper.

Rice with vegetables and chicken breast

Ingredient:

  • 1 cup white rice
  • 1 1/2 tablespoons green curry paste
  • 1 cup coconut milk
  • 1 cup of water
  • 2 tablespoons olive oil
  • 1 chicken breast, diced
  • 3 cloves garlic, chopped
  • 1/2 bunch of asparagus, cut into pieces
  • 1 red bell pepper, seedless, diced
  • 2 pieces leeks, sliced
  • 1/4 cup coriander leaves for garnish
  • 1 file for the gasket
  • Salt and freshly ground pepper

Method of preparation:

In a medium bowl, mix together the curry paste, milk and water, coconut. Put the rice in a medium saucepan and pour the coconut milk mixture over the rice. Cook for about 20-30 minutes.

In a large skillet, cook the chicken breast seasoned with salt and pepper for about 6 minutes. Transfer to a bowl.

In the same pan add the asparagus and red bell pepper and sauté for 3 minutes. Add the garlic and cook for another minute. Season with salt and pepper.

Add the rice and vegetables to a large bowl with the chicken. Add lime juice and mix. Serve garnished with leeks, coriander and lime juice.



1. Boil the meat well before in salted water in which I added 2-3 whole carrots and a bay leaf and a pinch of salt. After boiling, strain and stop the soup separately from the meat.
Peel and wash the vegetables, then cut the onion into small pieces, slice the peppers finely, cut the carrots and celery into thin cubes and slice the mushrooms as well.

2. Fry the vegetables in oil, first mixing lightly with a wooden spoon, then simmer them a little, covering them with a lid. When the vegetables have softened, add the mushrooms, simmer them a bit and add them to the vegetables, then add the rice, stirring continuously for 5 minutes. After we harden a little and the rice we start to add a little soup (stopping about 200 ml separately) and let it boil over low heat, stirring from time to time.

3. Pour the rice with the vegetables in a higher tray, place the boiled coconut meat, pour the stopped soup and bake for about 20-30 minutes, until all the soup is reduced. Sprinkle chopped greens on top.
Good appetite!

1. Thanks to the adjustable pressure control valve, the ingredients retain their nutritional values
2. The comfortable handle is not heated, so you can move it easily, anytime and anywhere.


Video: Διατροφή και ΑΥΤΟΑΝΟΣΑ νοσήματα: Όλα όσα πρέπει να γνωρίζεις!


Comments:

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