New recipes

Peas with chicken fingers

Peas with chicken fingers


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We make pea food:

Put the oil in the pan, finely chopped onion, frozen peas (passed through a stream of water and drained) and sauté for 5-6 minutes. Put water and let it boil. When the peas are cooked, mix in a bowl (bowl) the broth with a tablespoon of flour and then pour over the peas. mix quickly and leave for another ten minutes. Add the sugar, season with salt and add the chopped dill.

Chicken fingers:

We cut the chest into very thin strips, we salt them. Beat eggs with a little salt and pass the strips through it, then roll them in breadcrumbs. Fry them in hot oil, taking care not to burn them.

And ... ready good appetite!


Chicken breast with peas

Known in particular for its role in discovering the laws of heredity (Mendel, 1866), having an infallible and indispensable role in identifying the true princesses (Andersen, 1835), pea beans is an (almost) indispensable ingredient in our traditional beef salad. Otherwise, we remember it when fasting begins, or when we enter the diet - on a diet as they say in the third millennium. Besides fresh peas, truffle, which we find on the market in season, with peas peas we can supply ourselves, all year round, from the corner grocery store. It is either preserved in salted water (in metal cans or jars) or in a frozen state. Frozen peas, like most vegetables preserved immediately after harvest, best retain their properties and nutritional qualities.

A portion of 100 g fresh green peas provides 48% of the recommended daily dose for an adult (RDA) of vitamin C, 24% of the RDA of vitamin K, 23% of the RDA of vitamin B1, 20% of the RDA of manganese. It also contains significant amounts of vitamins (A, B2, B3, B6, B9, E), minerals (P, Zn, Fe, Mg, K, Ca), fiber (5%), protein (5.4%), carbohydrates (14.45%). It is energy poor (81 kcal or 339 kJ per 100 g), almost free of fat (0.4%) and sodium (5 mg / 100 g) (source).

Frozen peas it is easy to use for cooking. In half an hour at most you have your lunch or dinner ready, without filling the kitchen sink with dirty dishes. I gave you the quantities for 2-3 servings, but you can prepare a larger quantity, being the type of food that is suitable for reheating.

What do you need?

  • ½ boneless chicken breast (approx. 250 - 300 g), without skin
  • 1 tablespoon vegetable oil (sunflower, olives, grape seeds)
  • 1 small red onion
  • 250 - 300 g frozen peas
  • 1 cup (250 mL) of water
  • 3 tablespoons tomato paste (28% dry matter)
  • 2 tablespoons smoked paprika
  • 5 g brown sugar
  • Salt and pepper - to taste.

How do you proceed?

Cut the chicken breast into cubes about 2 - 2.5 cm.

Peel and finely chop the onion.

In a saucepan, heat the oil over medium heat.

Saute the chicken pieces in hot oil until the meat is white and then lightly browned. It should take about 5 minutes, not more.

Add the onion and cook for another 1-2 minutes. Onions should not be softened or browned. It will continue to cook anyway.

Add the frozen peas. If it has caught a lot of ice, do not rush to add water yet. Wait until the ice melts, it may produce enough water. If the peas don't have much ice (and they should) pour about 100-150 mL of water into the pan, cover the pan with a lid and simmer for 12 to 14 minutes. Stir again and again and make sure you don't stay ashore.

Add the sugar, then the tomato paste. Even if the pea is by definition sweet, the added sugar has the role of counterbalancing the acidity of the tomatoes. In addition, Transylvania puts a drop of sugar in some cooked dishes: mashed potatoes, stuffed peppers. Inheritance from the Habsburgs.

Season with salt, pepper and paprika, mix well and, if necessary, add the rest of the water. Wait for it to boil and boil everything, without the lid, for another 4-5 minutes. Don't forget to stir.

If you like dill, now is the time to add it. If not, pretend you didn't read what I wrote and you can go straight to the plate. A plate that you don't have to show them in a big way, that you won't go with it "with knives".


New peas with chicken liver

& Icirc & # 539and need: 500 g fresh peas, 400 g chicken figs, 100 ml oil, 1 large onion, 1 carrot, 1 tablespoon sugar, 1 tablespoon, 1 tablespoon 259 tomato paste, 1 tablespoon dry thyme, 1 legume, salt, pepper

Prepare: Peel the onions and carrots, wash them and chop them gently, after which they are cooked in oil for 5-6 minutes, then add & icircn crati & # 539 & # 259 fic & # 259 & # 539eii de pui (sp & # 259la & # 539i & # 537i cur & # 259 & # 539a & # 539i de pieli & # 539e) & # 537i cimbrul. Fry them for 10 minutes, then put them in a saucepan with tomato paste, peas, a drizzle of water and water. match the taste of salt and pepper. Cover with a lid and simmer over low heat for 30 minutes. At the end, sprinkle the finely chopped mash. Storage can be done in any season, with peas from the freezer or canning. Summer, & icircns & # 259, has a special taste. If you want, you can add 1-2 cloves of garlic. The taste will be special, accentuated. Also, in the summer, fresh onions and new carrots were used. You can replace chicken liver with pork liver, only then the taste will be slightly changed.


Chicken peas

  • 600 g fresh peas
  • 4 upper chicken legs
  • 1/2 green pepper
  • 1/2 red pepper (or donut)
  • 2 small carrots
  • 1 onion
  • 5-6 tablespoons tomato sauce
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 500 ml chicken soup
  • 1 dill connection
  • 1 small bay leaf
  • 2-3 threads of thyme
  • 3-4 tablespoons olive oil
  • salt
  • peppercorns

Cook the meat in hot oil. If it is fresh, the peas are cleaned and washed, then boiled. If it is frozen, it does not need to be boiled.

Drain the oil in which I hardened the meat, leave only half, then cook the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. Extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during boiling, add 100-150 ml of hot water, depending on how much sauce we want to have on the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Bring to the boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We match the food with salt and pepper.


Sauteed peas with chicken breast

A delicious and very fast food with which I served mackerel, only this time I made the dumplings with dill and garlic powder.

Ingredient:

  • 1 kg of peas
  • 3 carrots
  • 1 large chicken breast
  • 4 cloves garlic
  • 100 gr butter
  • salt
  • dill

We harden in a little oil and about 50 gr butter, the carrot cut into thin slices, the chicken breast cleaned of skin and possibly fat and cut into cubes and the garlic also cut into thin slices,

let it simmer over low heat and let the meat penetrate well and change color

when the meat has changed color we add the peas (I used canned peas) together with the remaining butter cut into cubes and dill,


Similar recipes:

Chicken with eggplant

Chicken with eggplant dipped in water with oil, prepared with onions, garlic, tomatoes and tomato paste, seasoned with paprika

Peas with lamb

Pea recipe with lamb meat, prepared with fresh or canned tomatoes, tomato paste and onion

Dried pea soup

Dried pea soup prepared with onions, carrots and celery, flavored with a teaspoon of basil

Peas with pork

Pea dish with pork, prepared with tomatoes and onions and seasoned with green dill


The name says it all: one of the most dubious basic nutrition (white rice) combined with the most treacherous technique (frying). The number of calories is predictably stratospheric even a small spoon used as a base for a jump-fry will run around 500 calories. More importantly, it contains little or no true nutrition. Our recipe turns fried rice into a head, based on a ton of fresh vegetables, considerably less rice and a little oil to cut it.

Get our recipe for fried chicken rice.


Here's how to cook this recipe:

2. Peel and wash the vegetables, onions and carrots.

3. You give them through the small grater.

4. Cut the chicken breast into strips.

5. Cook the grated vegetables together.

6. After ten minutes add the peas and finely chopped dill.

7. Leave everything for another 3 minutes and turn off the heat.

This recipe for roast chicken with peas can also be served with sour cream. It is easy and quite quick to prepare, the total cooking time is 30-40 minutes.


Chicken peas

  • 600 g fresh peas
  • 4 upper chicken legs
  • 1/2 green pepper
  • 1/2 red pepper (or donut)
  • 2 small carrots
  • 1 onion
  • 5-6 tablespoons tomato sauce
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 500 ml chicken soup
  • 1 dill connection
  • 1 small bay leaf
  • 2-3 threads of thyme
  • 3-4 tablespoons olive oil
  • salt
  • peppercorns

Cook the meat in hot oil. If it is fresh, the peas are cleaned and washed, then boiled. If it is frozen, it does not need to be boiled.

Drain the oil in which I hardened the meat, leave only half, then cook the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. Extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during boiling, add 100-150 ml of hot water, depending on how much sauce we want to have on the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Bring to the boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We match the food with salt and pepper.


If you like it, share it with your friends!




Ingredient:

For chicken breast with peas:
700g boneless chicken breast
1 can of 800g peas
1 canned tomatoes in tomato juice 400g
2 tablespoons sour cream
1 onion
2 bay leaves
Salt, pepper, vegeta and chilly, to taste
Frying oil

For the rice garnish:
250g rice
2 onions
Salt and vegeta, possibly to taste
Frying oil

Method of preparation:
Put the tomatoes in tomato juice in a bowl and mix them with a blender, until they turn into a puree.

We take the peas out of the can and put them in a strainer.

Finely chop the onion and put it in a pan with hardened oil.

Meanwhile, until the onion takes on a little color, cut the chicken breast into cubes.

When the onion has turned brown, add the chicken breast, season with salt, pepper and chilly to taste and let it fry for about 15-20 minutes.

Over the ready-roasted chicken breast, add the drained peas and leave everything on the fire for another 3 minutes.

Add the tomato sauce, 2 bay leaves for flavor, let it simmer for another 2-3 minutes, until it boils a little.

At the end we add 2 bay leaves for flavor and the 2 tablespoons of sour cream, leave on the fire for 2 minutes after which everything is ready.


For rice garnishes, boil the rice in 500ml of water. Season with vegeta and salt, to taste, let it boil until the rice softens well. During boiling, complete the water evaporated by boiling.

Finely chop the onion and put it in a frying pan with hot oil. After it has hardened, drain it in a strainer and then add it over the ready-cooked rice, season with salt and mix until the composition is homogeneous.




Video: ROASTED POTATOES GARNISHED WITH CHICKEN STRIPS u0026 PEAS (May 2022).