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Vietnamese style chicken

Vietnamese style chicken

Cut the onion into thin slices, the chicken into pieces of about 2 cm. In a deeper pan, heat the oil and put the onion until golden. After the onion turns golden, add the chicken and cook until well browned.

Stir constantly to make it even. After the chicken has hardened, you can add the spices (garlic, ginger, chilli, soy sauce, fish sauce, honey and universal spices) - I prefer to mix them first in a bowl because they are easier to incorporate into the composition of the pan.

After you have added the spices, mix until the sauce is homogenous with the chicken and put it in a separate bowl. In the sauce left in the pan, heat the chosen vegetables (cucumbers, radishes, carrots), which you will add next to the chicken.

As a side dish, I recommend boiled rice. Garnish with finely chopped coriander.

Good appetite!


For rice, I recommend the one with a longer grain, placed in a bowl with water exceeding the level of the rice approximately one phalanx of the finger; boil over high heat until boiling, and when the water boils reduce the flame, cover the bowl and let it simmer for about 20 minutes (in the meantime you can check the rice), after which it is ready.


If you want to put peppers or mushrooms as vegetables, I recommend adding them with the chicken and not later

Vietnamese cuisine

Rice is the king of Vietnamese cuisine. Various varieties of rice require different methods of preparation. Sticky rice varieties should be soaked before boiling to remove the powder. This rice powder makes it sticky. Some of these varieties should even be left to soak overnight. Before boiling over rice, pour water and cover. Boil more and more over high heat, gradually lowering the flame, so that the rice has an optimal humidity and granularity. We should not be afraid if the rice burns a little, some even consider that lightly burned rice is the tastiest.

Italian style chicken breast

For today we recommend a recipe inspired by Italian cuisine: Italian style chicken breast. It is ready in just 30 minutes and the whole family will be delighted by the special taste. Good appetite!

Preparation time :
30 min (low complexity)

Chicken liver with pomegranate sauce


  • 500 grams of fresh chicken liver
  • 2 tablespoons olive oil
  • 1 onion
  • 2 tablespoons pomegranate concentrate
  • 100 ml of water
  • 50 grams of butter
  • salt pepper
  • 5 cloves
  • 2 tablespoons pomegranate seeds + pomegranate seeds for decoration
  • a few strands of fresh parsley


Below you have a material with the video recipe, to see how it is done. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right), to be up to date with all my video posts, in real time! Thanks!

Moroccan style chicken skewers & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken skewers it is a perfect one if you like spicy meat well, but without being hot. I know it's not summer yet, and it's kind of hard to turn on the grills for a while like this. Still, it's not impossible, a grilled meat lover would say, so do I. In my family, the barbecue is a holy thing. As a child, my father accustomed me and my brother to grilled meat, to the detriment of oil-fried meat. We have made a tradition out of this and we grill in any season, even in winter.

Grilled lean meat is much healthier and lighter for the stomach and especially much tastier if we grill it with charcoal. I made so many barbecues with my father that I think I could get a license for something like that. Usually my dad and I were responsible for the barbecue. My father made the fire, cleaned the grill and made sure there were enough hot coals for all the meat I had. I take care of the meat preparation. I seasoned the chicken, I made the skewers, salmon burgers and I cut the vegetables that I also cooked on the grill, as a garnish.

I also made salad and prepared the sauce which was usually composed of yogurt and garlic. My mother used to make polenta and prepare meals. Together we were an unbeatable team in preparing the barbecue. Because the stones are cold outside and because I don't live with my parents anymore, I prepared my own weekend barbecue. I chose to make chicken skewers, flavored with Moroccan spices and breaded with bell pepper slices. But you can also use other vegetables. Onions, mushrooms, zucchini or eggplant go very well.

To cook the skewers I chose to use the grill pan which can be used very easily on the stove or on the hob. I flavored this chicken skewer with spices that my family likes. Of course you can use the spices you have available. You can also make skewers from other types of meat. Beef or turkey are very good, for example. It is important that you like it. At the beef, you must be careful to cook the meat lightly in the blood to stay tender. For another delicious chicken recipe, you can also try my recipe for put on the bottle.

Marinate, add filling and bake - royal style chicken breast!

We come up with a recipe for baked chicken breast. Due to the filling, the meat is very juicy and tasty. The marinade perfectly complements the tender chicken. Prepare the preparation for a festive meal or for a family dinner. Also, the baked breast stays tasty even cold or if you heat it in the microwave.


& # 8211 150 gr of mushroom mushrooms


1. Cut the chicken breast lengthwise, but not to the end, so that you get a pocket.

2. Mix mayonnaise with mustard, salt, black pepper, paprika and garlic given through the press.

3. Grease the chicken breast with the sauce obtained, both inside and out, and let it marinate for 15 minutes.

4. Cut the onion into small cubes, mushrooms, plums and tomato pieces, chop the greens.

5. Mix the ingredients with a little salt and egg.

6. Place the chicken in the baking dish, add the filling to the pockets and close them, covering it.

7. Prepare the breast for 30 minutes in the preheated oven to 220 ° C.

An easy recipe to make with spectacular results. The chicken is juicy and very fragrant. Prepare a vegetable garnish and dinner is ready!

How to make the recipe for baked chicken breast & # 8211 red, fragile and juicy?

Ingredients for baked chicken breast in spicy and spicy crust

I prepared my ingredients: chicken breast (there were 3 pieces), yogurt, homemade spice mix and TABASCO ® Chipotle red pepper sauce.

I made the spice mix very easy by mixing all the elements mentioned in the corresponding paragraph in the ingredients box. Here you see others combinations of spices (dry rub) perfect for grilled or baked meats.

How to marinate chicken breast with yogurt and herbs?

I mixed the yogurt with 1/2 of the spice mix. I also added some salt, granulated garlic and 2 good tablespoons of TABASCO ® Chipotle red pepper sauce.

I mixed everything well and the yogurt marinade is ready! It has everything it needs and is sweet, sour, salty and slightly spicy.

I chose a suitable plastic container in which I put the 3 chicken breast fillets and covered them (bathed) with the flavored yogurt marinade. The yogurt should cover the meat well (I raised a chicken breast to see it better).

I covered the box with a lid and put it in the fridge for at least 12 hours. You can marinate the chicken breast and 24 hours without problems.

3. Nem ran: Vietnamese spring packages

Spring packages nem ran are among the most popular Vietnamese dishes , not absent from the traditional festive meals nor from the stalls of street food spread throughout all cities and especially in tourism.

Nem ran they contain pork or vegetables wrapped in rice sheets and fried, being usually served with a sauce. The packages are quite salty, but if you combine them with a sweet or spicy sweet sauce, or even with a mango salad, the contribution between the two flavors will combine perfectly, and you will enjoy a delicious Vietnamese snack.

To enjoy the traditional Vietnamese spring packages, come on Toan’s from Veranda Mall and order a portion of we don't hurt with vegetables or with pork . The 3-piece portion is very filling, and the prices start from 11 lei.

Vietnamese chicken curry with potatoes

I told you in the recipe posted earlier that Southeast Asian cuisine is closest to my heart. That's why I was interested in how it was influenced by the great gastronomic powers of the Asian continent: the cuisines of India and China.

This curry is one of the recipes that demonstrates the influence exerted by India on the Vietnamese one, although the latter is more dependent on Chinese cuisine. This curry has a sweet-hot taste, with a citrus aroma. The spiciness can be adjusted by removing (totally, or partially) the seeds of the hot peppers.
It is perhaps interesting to draw a parallel between this curry and other curries that use potatoes, such as this one, from Jamaica, and the Vindaloo chicken, from India.

Kitchen: Vietnamese
Difficulty: Easy
Amount: 4 servings
Preparation time: 10 minutes plus marinating
Cooking time: 35 minutes

2 cm piece of fresh, chopped ginger root
1 lime, juice and grated peel from
2 cloves garlic, chopped
1 onion, chopped
1 tablespoon curry powder
500 g chicken breast (or 750 kg chicken legs, with bone and all) boned, without skin, cut into pieces
2 tablespoons peanut (or sunflower) oil for frying
240 ml coconut milk, out of the box
1 tablespoon brown sugar
500 g potatoes, clean and cut into 3 cm cubes
2 red hot peppers, split
coriander (or parsley) leaves for garnish

Put the ginger, lime juice, garlic, curry powder and onion in a food processor and process until a homogeneous paste is obtained.

Transfer the pasta to a bowl and add the chicken pieces, mix well, cover the bowl and leave the meat to marinate overnight in the refrigerator.

Heat the oil in a wok, or large saucepan, and fry the pieces of meat, stirring occasionally, until golden brown, as desired.

Add coconut milk, sugar, hot peppers, 250 ml of water and potatoes. Mix well, cover the wok and cook the ingredients over low heat for about 20-30 minutes, until the potatoes are tender. Add the grated lime peel and mix. Serve the curry garnished with coriander leaves.