Chicken with rice and pineapple
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First of all, we cut the chicken. We remove the chicken breast nicely without skin and bone, separately the wings, the upper and lower thighs, and we use the spinal cord for the chicken soup. Put the carrot, parsley root and parsnip in a pot, all clean and washed. Add the chicken back, as much water as we need or as much as we need for the rice and put the pot on the fire. With a whisk, take the foam formed, let the soup boil for about 40 minutes. We pass the soup through a thick strainer and season it with Bulgarian flavor. This is the basis for the gasket…
The chicken breast is washed and dried with paper towels. Cut the whole breast in half. With a knife with a large and long blade, cut a slice from the chest, but not at all. Continue cutting the breast with another slice following the other ... Powder the meat with salt and grease on one side with homemade pesto sauce. Put a slice of cheese and roll the chicken breast in a roll. Do the same with the other piece of chicken breast. Place each roll on a large piece of cling film, roll it up and tighten the roll wrapped in foil. Tie the ends with thread. Put the rolls in boiling water and simmer for 20 minutes. Remove from the foil on a wooden bottom and let it rest for 10-15 minutes.
Put a tablespoon of oil and a tablespoon of butter in a hot pan. Add to the pan the thighs and wings seasoned with salt and pepper. Brown over medium heat towards the sea on all sides, add 50 ml of sweet wine and 50 ml of pineapple juice, leave on the fire until the thighs and wings are well penetrated, and the liquid has dropped considerably. In the pan in which we made the chicken (wings and thighs), fry the chicken breast rolls for 2 minutes, until they get a little color. In the same pan, fry a few slices of pineapple in the compote. We lightly brown them on both sides. From what remains in the pan we make a sauce: add 2-3 tablespoons of wine and as much pineapple juice, 1 teaspoon soy sauce, 1 teaspoon butter. Let everything boil until the sauce decreases and gains consistency. In the end we slipped it
For the garnish: finely chop the onion and fry it in a little oil and butter. When the onion has become glassy, add the chicken soup made in the meantime. To a bowl of rice add 3 bowls of chicken soup. Stir from time to time to make sure that the rice does not stick to the bottom of the pan and leave it on the fire until the rice is cooked and the grain is lightly toothed. Add the finely chopped parsley and chivas onion. We turn off the heat, and in the meantime, the rice will rest, it will boil and absorb from the soup… so it will become perfectly cooked. (It does not crush)
For assembly: on a flat plate we mount a ring in which we will put rice. Press with a spoon and remove the ring. Place a piece of fried pineapple over the rice. Next to the garnish we place a roll cut in half and a chicken leg on a bed of valerian leaves. Sprinkle everything with a little sauce… It will be useful !! On the word of the cook that it is a delightJ)
Hawaii chicken with rice and coconut milk
Summer has come and what better recipe could I recommend than the Hawaii chicken recipe with rice and coconut milk? It's so easy to do!
It is a recipe full of exotic flavors, sensationally tasty and is the perfect choice for a dinner with friends, on a weekend evening.
Ingredients for Hawaiian chicken with rice and coconut milk:
For Hawaii chickens:
-7-8 upper legs of chicken
-2 tablespoons rapeseed oil
For rice with coconut milk:
-120 g of basmati or jasmine rice
-1 tablespoon fresh, chopped parsley.
Method of preparation:
For Hawaii chickens:
For starters, put in a kitchen mixer pineapple juice, soy sauce, ketchup, sugar, garlic and rapeseed oil and mix until you get a marinade for chicken. The meat and marinade are put in a vacuum bag. You need to make sure that all the thighs are evenly covered with marinade. Leave in the fridge for at least 1 hour or up to 24 hours.
Take a grill pan or a non-stick pan, grease with rapeseed oil and put on high heat. When heated, place the meat and cook until it reaches an internal temperature of 82 degrees. Don't forget to turn the meat on the other side halfway through the cooking time. When it is ready, take it off the heat and grease it with honey.
The pineapple is cut into 1-2 cm thick slices, placed on the grill pan and browned on both sides.
For rice with coconut milk:
The rice is boiled in a pot, along with water and coconut milk. After boiling, reduce the cooking temperature and keep covered, over low heat, for about 20 minutes, then remove from the heat.
Make a bed of rice, over which the chicken legs and pineapple slices are placed and garnish with fresh parsley.
CHICKEN WITH BAMBOO
From the diverse combinations of salty with sweet and sour or spicy, from chicken with pineapple or chicken with fish flavor and ants in the tree, as well as fried ice cream, I have always enjoyed Chinese dishes with pleasure and over time I have become a fan of them ready to experience at home the secret of the unique and unmistakable taste of Asian cuisine.
The recipes are prepared quite quickly and are extremely tasty and healthy, and what delights me every time is the explosion of flavors that you create on the plate from at least two or three dishes that you choose depending on your personal preferences.
I present below one of the recipes that I love chicken with bamboo that you can easily make in half an hour in your own kitchen with just a few ingredients.
- 200 gr. chicken breast
- ½ red bell peppers
- 1 small carrot
- 150 gr. bamboo
- olive oil
- ½ teaspoon ginger
- 2 tablespoons soy sauce
- ½ teaspoon Chinese mixture 5 spices
- 1 teaspoon hot pepper paste
- 1 tablespoon starch
Put two tablespoons of oil in the pan and brown over low heat the strips of minced chicken breast quite thin.
Add the bamboo slices, julienned carrot, soy sauce and fresh ginger. Put a teaspoon of pepper paste, sprinkle the spice mixture, then pour a cup of water and let the pan boil for 5-6 minutes.
You can already hear the loud squeak that warns me that the sauce has dropped and it's time to add the bell pepper.
I stir it together with the other ingredients, and at the end I pour the starch diluted in 3-4 tablespoons of water into the pan.
Mix a few times to homogenize the vegetables with the chicken breast and the creamy sauce that formed then leave them for another 2 minutes and set them aside.
I have already boiled a little 125 grams of rice, which I left to cool, and I prepare some vegetables (a handful of peas and half a carrot) which I quickly fry in a pan with a little oil and a spoonful of mushroom ears. wooden.
Pour over them the rice, a tablespoon of soy sauce, and a few drops of teriyaki sauce, then let it cook for another 2-3 minutes until the rice is fried.
I quickly mount it on the plate with my bamboo chicken and the wooden-eared chicken, for which I will return with a detailed recipe.
Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.
I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been standing between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.
I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)
"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.
Spicy chicken, rice and pineapple salad
Spicy chicken, rice and pineapple salad from: basmati rice, fresh (or canned, natural) pineapple, peanut oil, cashews, saffron, cardamom, hot red pepper, coriander, chicken wings, soy sauce, liquid honey, peanut oil, fried sesame, garlic , salt pepper.
- 200 g of basmati rice
- 6 slices of fresh (or canned, natural) pineapple
- 1 tablespoon peanut oil
- 100 g of cashew nuts
- 2 saffron threads
- 6 cardamom seeds
- 1 red pepper, hot
- 6 coriander threads
- 6 chicken wings
- 2 tablespoons soy sauce
- 1 tablespoon liquid honey
- 1 teaspoon peanut oil
- 4 tablespoons fried sesame
- 1 clove of garlic
Method of preparation:
Peel and finely chop the garlic. Put it in the salad bowl, add the soy sauce, honey, season with salt and pepper, then mix. After removing the skin from the chicken wings, pass them through this composition.
Heat the oil in a pan, fry the wings over high heat for 5 minutes, turning them continuously on one side and on the other, to brown evenly, then reduce the heat to low and let them fry for another 10 minutes. .
Then pass the wings through the sesame seeds and wait for them to cool. Prepare the rice: in a pot, heat the oil, put the rice, season with salt and stir for 3 minutes on the right heat.
Add hot water until everything is covered, then add the saffron, hot pepper and nutmeg. Stir, close tightly and simmer for 25 minutes, after boiling.
Check that the rice is cooked, then turn it over on a plate. Allow to cool. Add the cashews and pineapple cut into triangles.
For decoration, use finely chopped coriander. Place the chicken wings and serve hot or cold (but not too cold).
The most brilliant game-changing hack for Crock-Pot Chicken Soup and Rice
January is almost the most depressing month on the calendar! The holidays are over, and Old Man Winter has set up shop for the next few months. If there is anything to look forward to, it must be all the soup we can eat while the snow falls - and today I have a tasty new one.
Did you receive a new Slow Cooking for Christmas? This should be your first dinner! Simple ingredients, such as chicken, rice and vegetables, provide a delicious slow cooker soup. But when you read this recipe, you may have a question about chicken, so let's talk about it.
Chicken with rice and pineapple - Recipes
Today I'm not in the best shape, I don't like the weather outside at all, not only the cold but also the roadblocks :( It's as if all the snow that was missing in December and January came so fast. When I was waiting for spring: )
Because I can't change the weather no matter how much I like it, I will console myself with exotic goodies these days. I start with a maximum delight: chicken with mango and pineapple!
- 1 large chicken breast, 1 carrot, 1 onion, 1 red pepper, 1 can of red broth, 1 mango, 1/2 can of pineapple, mushrooms (as many as we want), 3 cloves of garlic, salt, white pepper, oregano, basil , 2 allspice berries, 2-3 tablespoons olive oil.
I left it for 5 minutes and then I added the finely chopped carrot, onion and pepper.
When the vegetables were hardened, I added the mushrooms cut into quarters, mango and pineapple.
Stir in the bowl from time to time so that it does not stick.
Then I added the tomatoes in broth, cut into cubes, allspice beans, finely sliced garlic and the rest of the spices.
At the end I put chopped green parsley.
The combination of chicken with fruit is a super delight, I recommend you try it as soon as possible!
Chicken with sour cream and pineapple with rice garnish with vegetables
Cut the chicken legs into cubes, heat them in a little oil when they turn golden, add the pineapple and cook for another 2-3 minutes. Quench with liquid cream and simmer until the sauce thickens then season with salt and pepper.
For the rice: cut the onion, carrot and pepper into cubes then heat them with a little oil when they are almost cooked, add the rice and leave for another 2-3 minutes then fill with water.
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic
How to prepare chicken salad with pineapple?
For this recipe chicken salad with pineapple very easy to prepare, you need:
a chicken breast
half a can of pineapple (200 gr)
half a can of mushrooms
3 tablespoons mayonnaise
2 tablespoons ketchup
a bunch of chopped parsley
Ingredients for 4 servings of rice with pineapple:
- 2 medium pineapple pieces
- 4 cups long grain rice
- 4 tablespoons oil
- 1 carrot
- 50 gr peas
- 1 red bell pepper
- hot Chilli
How to prepare rice with pineapple:
Grate the carrot and cut the bell pepper into pieces. Heat and add the rice. Fill with water, add the peas and simmer until the rice is cooked.
Don't forget to stir from time to time so that it doesn't stick!
While the rice is cooking, cut the pineapple pieces in half. Cut with a knife all the fruit inside and cut it into cubes.
When the rice is cooked, add salt and paprika to taste. At the end, put the pineapple pieces and leave for a maximum of 5 minutes on the stove, during which time you mix.
You can replace the hot paprika with chili sauce or curry. But be careful with the quantity because these excess spices can spoil the taste of the food.
Be careful when mixing in rice not to crush the pea or pineapple.
You can also use canned pineapple. However, if you use fresh pineapple, you can use the peel as a platter for the prepared garnish.
This gasket rice with pineapple is an easy recipe to prepare. Try our exotic version now and you will stay true to this dish!