I hardened the onion in a little oil, then let it cool. I mixed onions with minced meat and rice, I seasoned with salt, pepper and delicacy.
With the resulting mixture, I filled the washed and cleaned chicken well. So that the filling doesn't come out, I use two toothpicks.
I put the bird oil and fat in a pan on the fire. When it warmed up, I put the chicken, frying it a little on all sides, then I put the pan in the oven, over medium heat, for about 1 hour and a half. During this time I turned the chicken a few times, and sprinkled it from time to time with the juice left.
When it was ready, I portioned the chicken and served it with rice and meat filling, along with a salad of cucumbers, onions and dill.
1 chicken, 1/2 lemon, 2 tablespoons soy sauce, 1 teaspoon chilli paprika, 1 teaspoon ginger, 1 teaspoon ground coriander, 4 cloves garlic, 1 teaspoon turmeric, salt, pepper
1.5 kg of lamb, 1 large cabbage, 100 g black peppercorns, 3 bay leaves, salt to taste.
Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.
- 1 chicken about 1.5 kg
- 200 g pork
- 200g. Beef
- 100 g onions (2 large onions)
- 1 suitable carrot
- 50 g of rice
- 50 ml oil
- 50 ml water
- 2 tablespoons broth
- 1 or
- 30 vine leaves (20-30 sheets)
- 1 dill connection
- 1 link parsley
- 1 teaspoon salt
Pork and beef are given through the mincer. Finely chopped onion and grated carrot fry in oil. At the end, add the broth and water and let it boil a little. When it has cooled, add it over the minced meat, add the washed and drained rice, finely chopped dill and parsley, pepper, salt, thyme and egg. Mix everything until they become a homogeneous composition.
The sarmalutes are formed into beef sheets.
The chicken is washed, deboned on the chest and filled with sauerkraut. It is sewn to give it its initial shape (the wings are also tied around the body). Season the chicken well with salt and pepper and place it face down in a pan. Place in the oven at the right heat for 40 minutes.
When the chicken is well browned, take it out on a plate with boiled vegetables (carrots, potatoes, broccoli).
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In a large bowl, place the grated carrot, peppers, pork and garlic, olive slices, mushrooms, cheese and parsley, and season with paprika, dried thyme, salt and pepper. Break the 2 eggs on top and mix everything.
Set the skin of the thighs aside, taking great care not to tear it. Remove excess fat and season with salt and pepper. Then fill them with the composition from the bowl and pull the skin back. Put them in a tray with baking paper and sprinkle with a little oil. Put them in the preheated oven at 170 degrees. When they are nicely browned on top, turn them over and let them cook underneath. To make sure your thighs are cooked perfectly, check the bone area.
After they have been in the oven for about an hour and a half, take them out and serve them with a mashed potato.
Let me show you what it looks like inside. Crispy skin, perfectly cooked chicken and a filling to match! What else could you want?
Ingredients Chicken stuffed with rice
1 chicken for grill (1.8 kg have mine)
1 cup long grain rice (Uncle Bens long grain used)
750 ml chicken soup
1 medium onion
1 small carrot
1/2 red bell pepper
250 gr mushroom mushrooms
50 ml dry white wine
4 chicken livers
2 thyme threads
2 tablespoons lightly fried pine or almond buds (optional)
4 tablespoons oil
1 tablespoon butter
3 tablespoons oil
1 teaspoon honey
1 teaspoon rice vinegar
1 turmeric knife tip (or paprika)
1 cinnamon plug
Peppers stuffed with chicken
This recipe for peppers stuffed with chicken has been waiting, for some time, for its turn to be published in the virtual cookbook. There was also an urgent cake recipe that was supposed to see the light of day, and a canned recipe for winter.
And that's how autumn passed without me being able to write this simple recipe of peppers stuffed with chicken. A recipe that I make quite often because my little boy (the fussy one, by the way) likes stuffed cabbage and / or stuffed peppers. And to be suitable for a child, I've been making more chicken for a while.
- 300 grams of meat
- an onion
- 100 grams of rice
- 50 ml oil
- a bunch of parsley
- 400 grams of broth
- tomatoes next to, cabbage
- salt, pepper to taste
As a support for filling you can use both peppers and donuts, as you see in the picture and to serve them, you can put some sour cream or yogurt and you can make a polenta.
From the same composition you can even make sarmalute wrapped in vine leaves or pickled cabbage leaves, or even beans or horseradish if you make them in season.
Preparation for the recipe of peppers stuffed with chicken
- Peel an onion and finely chop it.
- Heat the oil in a pan and when it is hot add the finely chopped onion. We also put 50 ml of water so as not to fry it but rather to stifle it (a healthier method of cooking, especially for people with some health problems).
- Add 200 grams of broth and let it cook together until the juice decreases (about 10 minutes)
- Set aside and let cool then put the onion broth over the minced meat and mix.
- Wash the rice and parsley, then chop them finely and put them over the meat. Add salt and pepper to taste. Mix the composition well.
- We prepare the peppers for the filling: we wash them, we cut them in a circle around the spine, which we put aside, we clean them of the stalks and seeds.
- We boil the peppers in boiling water for 5 minutes to change their color.
- We take them out and leave them to cool
- We fill the peppers with the composition of meat, onion and rice.
- If we have tomatoes, cut the tomatoes into slices from the top and use them as a lid. If we don't have tomatoes, we can use the seed-cleaned spine as a lid. We cover each pepper stuffed with a cap of tomatoes or peppers.
- We put cabbage leaves, vine leaves, etc. in a large pot.
- Add the peppers, placing them on their feet
- Pour the water mixed with the rest of the broth to cover the peppers and bring the pot to a boil.
- Bring to a boil, two and then put the pot in the oven and let it cook, over low heat until the water drops (about an hour and a half).
- When they are ready, serve them with a little sour cream or yogurt on top and hot polenta next to it
- 1 wild chicken (1500 gr)
- 1 kg of new potatoes
- 1 clove of garlic
- spices: pepper, paprika, oregano, rosemary
- 100 ml oil
- green parsley
Wash the chicken well, prick it with a fork from place to place and grease it with garlic paste and spices.
Then we place it in a heat-resistant dish with a lid.
I put it in a yena pot with a lid, but I think it went very well in a Roman clay pot.
We cleaned and washed the potatoes, then sprinkled salt and rosemary over them.
We fill the chicken with them and place them next to them if they fit.
Prepare tender chicken stuffed with new potatoes.
Put the lid of the yena pot and put it in the oven at 180 degrees for about an hour, or until the chicken is well penetrated.
Being a fragile chicken, it penetrates very quickly, especially in a covered bowl.
My baby also had a little fat that I didn't remove.
So I didn't need to add oil and I didn't put water either because it was suffocated enough due to the lid.
In the last 10 minutes I left it without a lid and reduced the oven temperature, so that it would color nicely.
After removing it from the oven, add more finely chopped green parsley for extra freshness.
A guaranteed delight came out!
The potatoes came out very tasty from the spices, but also from the juice left by the chicken.
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