Traditional recipes

Chicken rings

Chicken rings

Fry the coriander seeds, pepper and allspice in a pan for 30-50 seconds without oil. Allow to cool slightly, then grind in a blender. Combine with flour.

Cut the chest in half horizontally, then strips lengthwise. Pass the chicken strips through the flour mixture, then through the beaten egg and, finally, through the breadcrumbs. Roll and stick in metal skewers.

Heat the oil in a large, deep pan. Add the skewers and fry the chicken for 3-4 minutes, until it is done and browned. Drain the skewers on paper towels. Remove the rings from the skewers.

Meanwhile, squeeze half a lemon with the Singer juicer. Heat the lemon juice a little, then combine with the saffron and leave to infuse.

Grind the garlic and salt in a bowl. Combine the mustard with the egg yolk. Add the oil gradually, stirring constantly, until you get a mayonnaise. Add the garlic paste and yogurt and mix well.

Add apples and saffron infusion to mayonnaise. Mix well.

Serve the meat rings with the saffron sauce on a bed of lettuce.



How to prepare chicken ostropel with polenta

Like any recipe, the ostropel recipe undergoes variations from area to area. I know it from our family as a very simple dish, only with tomato sauce and lots of garlic.

I have also eaten over time variants with onions, carrot slices or served with potatoes instead of polenta. All very good, but like the one I grew up with, it's none!

I leave below the version of our family, both in written format & # 8211 that you can print & # 8211 and in video format. I think you'll like it!

A personal note: I usually add a little white or rose wine to the ostropel, which gives the sauce a wonderful aroma. My grandmother did not use wine for cooking, so I said that this is my personal note, added to this traditional recipe.


Chicken soup, favorite of the whole family. 5 recipes worth trying

Chicken soup is considered worldwide "comfort food", a hot and filling dish that makes us feel good in difficult times and gloomy days. In some countries it is even believed to help treat colds, although there is no evidence to that effect.

Asian chicken soup with noodles

Ingredients (2 servings)

  • 900 ml chicken soup
  • 1 skinless chicken breast
  • 1 teaspoon freshly chopped ginger
  • 50 g of rice or rice noodles
  • 2 tablespoons sweet corn
  • 2-3 thinly sliced ​​mushrooms
  • 2 green onions, finely chopped
  • 2 teaspoons soy sauce
  • mint leaves, basil and chopped hot peppers for serving

Method of preparation

  1. Pour the chicken soup into a pot and add the meat, ginger and garlic.
  2. Bring to the boil, reduce the heat to low, cover the pan with a lid and cook for 20 minutes until the meat is tender.
  3. Remove the meat and slice it thinly.
  4. Add the meat to the pot again, along with the rice noodles, mushrooms, half the amount of onion and soy sauce.
  5. Boil everything for 3-4 minutes until the noodles are tender.
  6. Spread the soup in bowls and sprinkle green onions on top and hot peppers.
  7. Serve with extra soy sauce.

Chicken breast spring soup

Ingredients (2 servings)

  • 1 tablespoon olive oil
  • 1 chicken breast with skin
  • 500 ml chicken soup
  • 1 slice of bread cut into cubes
  • 2 tablespoons grated Parmesan cheese
  • 2 fists with spring greens, finely sliced
  • 4 pieces of asparagus, cut into pieces
  • 40 g peas
  • 400 g canned beans, drained and rinsed

Method of preparation

  1. Preheat the oven to 200 degrees.
  2. Heat 1 tablespoon of olive oil in a pan and brown the chicken on both sides.
  3. Remove the meat from the pan and add the chicken soup.
  4. When it reaches boiling point add the meat and cook for 5 minutes.
  5. Turn off the heat, cover the pot with a lid and let it sit for 30 minutes.
  6. Place the bread cubes in an oven tray, sprinkle with oil, salt and Parmesan.
  7. Bake the bread for 6 minutes until golden.
  8. Take the chicken out of the pan and slice it.
  9. Bring the soup to the boil again and add the greens, peas and asparagus.
  10. Cook for 1 minute then add the chicken and drained and rinsed beans.
  11. Distribute in bowls and serve with bread crumbs and parmesan.

Chicken tarragon soup

Ingredients (6 servings)

  • 1 chicken
  • 2 onions
  • 3 potatoes
  • 1 carrot
  • 1 capsicum
  • 1 parsley root
  • 2 bay leaves
  • 2 tarragon threads
  • peppercorns
  • parsley
  • salt
  • pepper

Method of preparation

  1. Cut the chicken into pieces and boil it in salted water. Collect the foam whenever needed.
  2. Add the julienned onion, carrot and parsley root into rounds. Bring to a boil over medium heat.
  3. After 15-20 minutes, add the diced potatoes and finely chopped pepper. To give it a better taste, put some peppercorns and bay leaves in the soup.
  4. When the vegetables and meat are well cooked, match the taste of salt and dip the tarragon leaves. Leave them for a few minutes, then remove them.
  5. At the end, flavor the soup with finely chopped parsley.

Cabbage soup with chicken liver

Ingredients (4 servings)

  • 1 white cabbage
  • 3/4 l of water
  • 1 chicken concentrate
  • 1 vegetable concentrate
  • 1 large red onion
  • 1-2 tablespoons butter
  • 250g of chicken liver
  • ½ teaspoon of sage
  • 1 tablespoon fresh thyme
  • ½ tablespoon of chicken juice

Method of preparation

  1. Bring the water and concentrate cubes to a boil. Grate the cabbage and put it in boiling water. Boil for 5-10 minutes. Peel and chop the onion.
  2. Cut the chicken livers into smaller pieces. Saute the onion in butter until almost soft. Turn up the heat and add the chicken liver. Season with sage, thyme and chicken juice.
  3. Add a few tablespoons of water if necessary. Put the soup in bowls and put the onion and herbs on top.

Sweet potato soup with chicken

Ingredients (2 servings)

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 red hot pepper, without seeds and chopped
  • 2 cm ginger, chopped
  • 1 lemongrass stem
  • 1 packet of 25 g coriander, chopped leaves
  • 2 tablespoons red Thai pasta
  • 750 ml chicken stock
  • 160 ml coconut cream
  • 500 g sweet potato, cut into cubes
  • 2 skinless chicken breasts
  • juice from 1 lime
  • 1 teaspoon sugar
  • 1/2 teaspoon fish sauce
  • toast for serving

Method of preparation

  1. Heat the oil in a large saucepan.
  2. Add the garlic, hot pepper, ginger, lemongrass, coriander and curry paste and cook for 2-3 minutes, until the flavors are released.
  3. Add chicken soup, coconut cream and sweet potatoes and cook for 15 minutes or until potatoes are soft.
  4. Remove the lemongrass and discard.
  5. Carefully transfer to a blender and blend until smooth.
  6. Transfer again to the pot, add the chicken and simmer for 5 to 10 minutes or until the chicken is cooked through.
  7. Incorporate lemon juice, sugar and fish sauce.
  8. Sprinkle with coriander leaves and serve.

Also try: Chicken salad with Chinese cabbage


Chicken with citrus

Chicken with orange and chicken with lemon are popular dishes, but many people find it difficult to prepare. Nothing can be further from the truth. You can enjoy chicken with citrus very easily. And, in addition, you can buy the ingredients you need from any local grocery store. In addition, the end result will be a nutritious and delicious dish with a special note. Your home will be filled with a delicious aroma as you cook.

So don't miss these three chicken citrus recipes, including lemons and oranges. Combining these fruits with other ingredients, such as honey or mustard, you will create fragrant dishes that will delight any taste. The whole family will lick their fingers!


Pepper ingredients stuffed with chicken in tomato sauce:

  • 8 bell peppers, mine were large, about 100-110 grams / piece, if you have smaller peppers, you will need more, maybe 12-13 pieces for. an average weight of 75-80 gr / piece
  • 700 grams of boneless chicken skins and skin
  • 120 grams of onions (1 large onion or 2 smaller ones)
  • 70 grams of rice
  • 1 bunch of dill
  • 1 teaspoon grated pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet or hot paprika (optional, I put it for color and flavor)
  • 2 bay leaves
  • 700 ml. of freshly scalded and peeled tomato or tomato puree, grated on a grater with large holes
  • optional, 4 cherry tomatoes
  • optional, 1 tablespoon flour
  • optionally, 1 teaspoon of sugar to balance the acidity of the tomatoes

How to prepare peppers stuffed with chicken in tomato sauce:

1. Peel a squash, grate it and wash it thoroughly in cold water, then let it drain down.

2. Chop the boned chicken legs through the mincer. Be careful not to check for traces of cartilage or small pieces of bone before chopping them.


3. Put the rice in a sieve and rinse with cold water, then let it drain well, possibly drizzle in a kitchen towel.

4. Clean, wash well and chop the onion then add over the minced chicken. Add the washed and beaten rice, salt, pepper, paprika and finely chopped dill. There is the option to add an egg to this filling. Believe me, it doesn't bring anything extra. The composition will be perfectly bound and without it, at the same time the stuffed peppers will stay soft and loose. The egg, in the end, when it is boiled hard, hardens. He has no way of cooking a dish that will boil for quite some time.

5. Mix the composition well, to be perfectly homogeneous.

6. The chicken and rice filling is well stuffed into the stuffed peppers, leaving an empty place about 1-2 cm deep. This space is needed because the rice swells when it boils. I usually "cap" the peppers stuffed with ½ cherry tomatoes.

7. Arrange the peppers stuffed with chicken in a pot of the right size, with the opening facing up. Bring to a boil in a separate saucepan about 800 ml. of water and tomato puree or scalded and peeled tomatoes, grated through a grater. You can also use tomato broth. As soon as it boils, it is fired. Salt the juice with a little salt and pour into the pot with the stuffed peppers. Add the bay leaves and place on medium heat.

8. Stuffed peppers tend to rise during cooking. To prevent this, I place a perfectly clean plate on top of them, with the concave side down.

Other Minced Meat Recipes:

Pumpkin stuffed with chicken in tomato sauce

Meatballs in tomato sauce with basil

9. As soon as they boil, reduce the heat to low. The peppers stuffed with chicken are boiled in the tomato sauce, under a lid lightly placed on one side, so that there is little space left for the steam to escape. I cooked them for 45 minutes, enough for both the meat and the rice and peppers to cook. Depending on the type of pepper used, the cooking time can be extended up to 1 hour.

After that, if you want a more bound sauce, mix the flour in a separate bowl with a little cold water. Pour the mixture of water and flour into the sauce and shake the pan to mix. With great care, lifting the peppers with a wooden spoon, we can mix more. Let it boil for another 5 minutes, to thicken the sauce. Optionally, if it looks too sour, you can add 1 teaspoon of sugar.

Peppers stuffed with chicken are served in the same way as any, warm, with the sauce in the pan.

I sprinkled them with a little chopped dill and no one noticed that they were in any way different from those made with pork or beef. They were tasty, fragrant and disappeared at one meal. May it be useful to you!


  • Prepare the ingredients in 15 minutes.
  • Assemble the sausages in 15 minutes.
  • You spend a total of 30 minutes in the kitchen.

When filling the sausages, be careful not to put too much meat because the mat may break when you cook them. If you like the spicy taste, add dried pepper flakes and hot paprika, and for a special flavor you can add a little ginger.

Suitable gaskets

  • bread,
  • salad,
  • sauces,
  • puree,
  • baked potatoes,
  • grilled vegetables.

Chicken rings

This recipe also has the video version.
The recipe is interesting due to the contrast of textures and temperatures of the ingredients. The chicken rings are crispy and hot, and the mayonnaise sauce, flavored with saffron, is cold and silky. Chicken rings look decorative, and lettuce completes the color palette of the dish.


Kitchen: English
Difficulty: Easy
Amount: 2 servings
Preparation time: 15 minutes
Cooking time: Ten minutes
ingredients:
3 cloves of garlic
1 teaspoon mustard paste
a pinch of salt
1 large egg yolk at room temperature
100 ml of sunflower oil at room temperature
4 tablespoons yogurt
1/4 teaspoon saffron strands
1 tablespoon lemon juice
1/2 crispy and sour apple, cleaned of the back and finely chopped
1 chicken breast, boneless and boneless, about 300 g in total
3-4 tablespoons of flour
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon of allspice seeds
1 egg, beaten
3-4 tablespoons of breadcrumbs
Riso Scotti rice oil, for frying
lettuce for serving
Instructions:
Fry the coriander seeds, pepper and allspice in a pan for 30-50 seconds without oil. Allow to cool slightly, then grind in a blender. Combine with flour.
Cut the chest in half horizontally, then strips lengthwise. Pass the chicken strips through the flour mixture, then through the beaten egg and, finally, through the breadcrumbs. Roll and stick in metal skewers.
Heat the oil in a large, deep pan. Add the skewers and fry the chicken for 3-4 minutes, until it is done and browned. Drain the skewers on paper towels. Remove the rings from the skewers.
Meanwhile, squeeze half a lemon with the Singer juicer. Heat the lemon juice a little, then combine with the saffron and leave to infuse.
Grind the garlic and salt in a bowl. Combine the mustard with the egg yolk. Add the oil gradually, stirring constantly, until you get a mayonnaise. Add the garlic paste and yogurt and mix well.
Add apples and saffron infusion to mayonnaise. Mix well.
Serve the meat rings with the saffron sauce on a bed of lettuce.


From all over the world gathered and seated on the table

Do you want to cook according to detailed instructions, spiced with serving recommendations and suitable garnish proposals? Try one of the delicious recipes in this category and then repeat it anytime.

Graphic recipes

Graphic recipes help you get an overview of the whole cooking process. Find out, step by step, what you need to do to turn the ingredients into delicious dishes.

Video recipes

TEO teaches us that sometimes cooking can be child's play. See how TEO chooses to prepare the recipes and follow the instructions in the clips. The results will be seen in the smiles of gratitude of the diners.

Text recipes

Try one of our proposals for the next delicious dinner, just good to share with guests.

Chicken in crust of spring greens

Chicken in crust of spring greens is a light dish, good to eat at lunch. We recommend that you prepare it when you feel like something different from what you have been cooking lately, because you will be surprised by the delicious taste!

Chicken soup with green beans

Chicken soup with green beans provides the body with a lot of vitamins and minerals and tastes extremely good. You can prepare it for lunch or dinner or you can even take it with you to the office for a hearty lunch.

Pumpkin stuffed with chicken

The memory of the food made by your grandparents stays with you all your life. You can enjoy your child's soul by preparing recipes similar to the dishes cooked by grandparents, adapting them to modernity. The recipe for pumpkin stuffed with chicken is similar to traditional sarmalele, but it is brought up to date. The essence is preserved, but the preparation is slightly improved!

Graphic recipes

Do you want a visual journey to your next preparation? Discover the graphic recipes and test them at the first opportunity!

Chicken dish with greens, mushrooms and cream

Spring greens are an endless source of ideas for your chicken dishes. The fresh taste of the green leaves goes harmoniously with the flavor of the chicken breast and thighs, all blending perfectly with the cream sauce. By cooking this recipe, you get a nutritious dish, rich in protein due to chicken and minerals and vitamins.

Chicken legs in slow cooker

The ideal of any chef who cooks chicken is to obtain a tender and well-flavored meat, which quickly detaches from the bone. Chicken legs cooked in a slow cooker are a good preparation, which deserves to be the main dish at your meals. Cook the legs in a slow cooker to enjoy the intense aroma of the chicken and the fine texture of the meat, obtained due to the long cooking time. Try this recipe too because it's worth the time!

Chicken brine

If you want to try the reinvented versions of the traditional recipes from your grandparents, we offer you this recipe for chicken brine, which you must have heard of as a child. The popular version of this recipe is with fish, but it also fits perfectly with chicken. You get a delicious brine with intense chicken flavor and flavored vegetables next to it. Prepare this recipe to convince yourself of the special flavor of the chicken and the delicious combination of ingredients!


Chicken bean recipe with pod beans.

For this recipe, I had yellow pods in the freezer, fidelity. And the chicken being a poultry, raised naturally, gave a special taste to the food.

I also added some finely chopped root vegetables to give consistency to the food. Grandma thickened the food with a little flour, but we kind of ruled it out. Finely chop the vegetables so that they become more of a paste and solve the problem of the consistency of the dishes. Basically we prepare a thick vegetable sauce with tomato paste.

We preferred to cook the chicken to come out tender. Chicken is not compared to commercial chicken, which is cooked quickly regardless of whether it is boiled or pan-fried.

Regardless of the method chosen to prepare this food, it turns out very tasty. If you haven't tried the combination of chicken and bean pods, I recommend it with confidence!

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Chicken stew with roasted peppers

You know those foods & # 8211 good to lick your fingers !.

No, here's the chicken stew with roasted peppers.

Serve it the way I show you, with hot polenta and bellows cheese, right?

Or let's get some cava and with a corner of fresh bread spread in the sauce. Mmmmm!

Ingredients Chicken stew with roasted peppers

  • 5 boneless chicken legs
  • 10 baked peppers (I recommend kapia if you have them in the freezer the food will take you very little time)
  • a red onion
  • 3 tablespoons tomato juice (I put homemade if you do not put a tablespoon of broth, no more)
  • 100 ml white wine (I put half dry)
  • 5 cloves garlic
  • a bay leaf
  • 200 ml sour cream fermented with 32% fat
  • a tablespoon of starch or flour (I recommend starch, it's finer)
  • 30 ml oil
  • salt
  • green parsley
Preparation Chicken stew with roasted peppers

Heat the oil in a saucepan. Put the thighs and onions in it and cook for 5 minutes, stirring occasionally.

Put the baked peppers on top of them, after you have detached their backs (not the seeds), cut them into pieces.

Stir and let it befriend for another 3 minutes, then add the tomato paste, bay leaf and wine.

Put the lid on the pot and cook over medium heat for 30 minutes.

In a bowl put the crushed garlic and mix it with sour cream and a tablespoon of starch.

After 30 minutes, remove the lid from the bowl, pour the cream mixture and mix gently. Boil for two minutes.

Match the taste of salt.

Sprinkle chopped green parsley at the end, then let the flavors combine for 5 minutes.


Video: νόστιμη και γρήγορη συνταγή για κρεμώδες φιλέτο κοτόπουλου, λίγα συστατικά - 10 λεπτά εργασίας (October 2021).