The chicken legs are washed well, deboned and cut into cubes.
Heat the oil in a saucepan. Put the chicken pieces to simmer a little. Place the diced tomatoes and diced peppers over the chicken. Leave it to harden a little and then add water. When the meat has started to penetrate, after about 30 minutes, add the sliced green onions. Let it simmer for about 5 minutes and add the tomato juice, sliced garlic and lemon juice. let it simmer for another 10-15 minutes and add salt, oregano and pepper. Leave until the fork easily enters the meat.
We served it hot with puree and pickles.
IIIIIaaaaaammmmiii.dar deocamdata ma abtin.
I hold back, I haven't seen anything, I haven't seen anything I hold back.
It is definitely delicious. I love the stew with lots of onions. yummy
:))) You are not allowed onion stew either. Poor you.
Ionix, it was delicious, how many onions I put in it :)
You made me feel terrible, so now I'm going to the kitchen to clean the onion: D!
:)) offf, these cravings. how do they make us cook in exchange for 3.: P SPor to work and then good appetite!
I kept looking at your recipes and you know what would be good? at least for those with potatoes, put some bacon that you cook at the beginning with onions. or kaizer, something smoked ... it's too late now, but tomorrow, I'm definitely making a stew, and a lot of onions and potatoes. si kaizer :)
Ingrid, I think you missed that recipe :) Because I have the impression that you mean something like to stay. What do you say?
@ BarbatLaCratita: I want to tell you that I have a very strange nature and because I don't get along well with carrots, I replaced it with bell peppers. I added a little hot pepper, and your recipe turned out delicious!
As for cravings, you are to blame for tempting us with these pictures.
Oh, I think in moments like that, if I had a boyfriend ... he would definitely thank you!
I like your idea, I had to think about putting hot peppers in the onion stew. But I wouldn't give up the carrot, for now we get along well :)
I'll tempt you with the images of the recipes, but be careful who you tempt with the flavors of the food cooked at midnight - at this rate, how soon they might have someone to thank me)
I made it 3 times after your recipe :)) not that I hadn't done it before but yours has a different look. So I gave up the recipe from my mother in favor of this :)
Hmmm. not to read my blog and your mother, you risk being disinherited for an onion stew? :)
mda. (only my mother is now a star and she looks at me when I cook your recipes :) let's get over it.
I had found more recipes but I liked yours more. Here's how I find out that I also circulate on other culinary blogs but your recipe is more spicy and the idea with hot peppers is not bad at all, especially for those who want to lose weight. But I put fresh tomatoes. And do you know something Robert? I would like to see how you recommend olive oil which is very healthy both in salads and in food. You see, due to pollution, pesticides and other chemical factors there is a tendency to we move towards a healthier diet, as much as we can, and we allow ourselves. Many greetings!
Carmen, if you've revealed yourself, now I'm trying to get used to the idea. :) And to try to become better, to forget about the other culinary blogs in the future and to make you become more sedentary: D I don't recommend olive oil for an extremely simple reason: I don't think it needs more recommendation, everyone knows that it is tastier and healthier than sunflower. From time to time, I mention in some recipes that olive oil would be preferable, but I do not want to scare anyone by adding it to the list of ingredients - unfortunately, olive oil is still too expensive for most of us.
How long does the veal stew boil with onions and garlic?
I then seasoned with salt, ground pepper and paprika and added a little water (200 ml).
- In multicooker I set it to 130 C and 1 hour (manual function).
- In a classic pot, boil everything for 1 hour and 30 minutes on low heat and fill the liquid as needed.
- Put the airtight lid on the pressure cooker and time it for 1 hour from the moment the pot starts to whistle, a sign that it has entered the boiling regime.
- At slow cooker: move the contents of the pot to the slow cooker bowl and set LOW for 8 hours.
After an hour I added the crushed garlic, I tasted salt and spices, I added some hot paprika and again a little water (200 ml). I left everything on low heat again for an hour. At the multicooker I set it to 130 C and another 1 hour (manual function). At the slow cooker, do not open the lid for more than 8 hours, put the garlic and let the stew cook for another 2 hours on LOW. At the pressure cooker: depressurize it, put the garlic and let it (without the lid) boil for another 2-3 minutes.
After this time he tested a piece of meat and I found that my veal cooked perfectly. If necessary, you can boil the meat a little or add a little warm water if the sauce is too thick.
Serving onion stew with veal and garlic & # 8211 Transylvanian recipe
After making sure that the stew is salty enough and quickly I sprinkled everything with freshly chopped green parsley. It brings a note of freshness to the dish.
- 3 zucchini (700 g)
- 2 medium onions
- 2-3 cloves of garlic
- 400 g tomato pulp
- 4-5 tablespoons oil
- salt and pepper to taste
- a bay leaf
We wash and clean the vegetables. We chop the onion bigger, we cut the garlic and the zucchini into cubes or slices, of our choice.
Heat the olive oil in a saucepan and heat the onion and garlic until soft over medium-low heat. Add a pinch of salt, it will remove the water from the onion and it will not burn.
Add the zucchini slices and cook until they start to soften slightly. Do not mix excessively, so as not to crush the zucchini.
Add the tomato pulp, salt and pepper to taste and a cup of water.
*If you use fresh tomatoes, peel them and grind them in a blender.
Cover the bowl and cook until the pumpkins have softened. Do not boil too much, the pumpkins should be soft but still crispy.
When ready, add the chopped dill.
Eat simple stew or with a piece of grilled spicy chicken breast. It is absolutely delicious, good appetite!
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Grandma didn't often cut chickens, because you know, maybe a chicken takes a long time to raise from spring to autumn, but when she cut it was happiness because I was the only one who could enjoy the heart, liver and pipette from the stew. And I didn't need anything else because the sauce was so good with polenta and cheese that the amount of meat didn't matter anymore.
The chicken stew recipe, some call it ciulama, is very simple, once prepared you will remember it all your life because it is not something spectacular just super tasty!
Chicken entrails stew
Just a portion. For the good ones :). It's with lard, it's with onions but it's damn good :)). This stew was made by my grandfather when I was on vacation in the country. Just for me .
- 1 chicken breast
- 1 liver
- 1 heart (I did not put, the chicken I received from my mother did not have :)))
- 1 tablespoon lard
- 1 onion
- salt, pepper, paprika
Melt the lard in a saucepan, add the chopped onion a little bigger and mix. Leave until the onion is cooked and add the entrails apart from the liver, cut into pieces. Season with paprika, salt, pepper, let it fry a little and then fill with water.
Let it boil (if necessary add more water, I added because they boiled very hard being from chicken). When the meat is cooked, add the liver (it is done immediately).
Serve with plenty of chopped green parsley and polenta. And with pickles for summer :).
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9 chicken legs (bottom)
4 medium potatoes
3 medium carrots
1 jar of green beans
200g melted cheese with sour cream
1 tablespoon flour
3 tablespoons sour cream
1 large onion
1 tablespoon vegeta
Salt and pepper to taste
Method of preparation:
We clean the carrots, wash them and cut them into rounds.
Peel the potatoes, wash them and cut them into cubes.
Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.
After they have boiled, take out the carrots and potatoes in a strainer and let them drain.
We clean the onion, cut it into small pieces and put it in a frying pan with oil.
We take the green beans out of the jar and drain them in a strainer.
After the onion has hardened well, drain it in a strainer next to the green beans.
Wash and clean the chicken legs well.
We add vegeta over the thighs and we embalm them on the whole surface.
Put oil in a pan, heat it well and fry the thighs on one side and on the other until they turn brown.
In a large saucepan, put a little oil, add a tablespoon of flour and let it brown, add over the water and mix repeatedly and continuously to avoid lumps, then add the broth and let the sauce boil for 10 minutes, stirring constantly. not to get caught.
In the sauce thus formed, add the drained peas and onions, boiled and drained carrots and potatoes.
We also put the melted cheese in the stew.
We also add the chicken legs in the stew.
Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice.
Season with salt, pepper and vegeta, according to taste, if necessary, and leave everything on the fire for another 15 minutes, just to combine all the tastes of the ingredients with each other, because in fact all the ingredients have been fried or boiled beforehand. .
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