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Chicken stew with trolleys

Chicken stew with trolleys

Trotolle, these pastas are perfect for garnishing my stew. The sauce hides so well in their spiral shape.

  • 1 chicken
  • 1 link green onion
  • 1 small bunch of green parsley
  • 100 ml oil
  • 1 tablespoon food starch
  • 1 teaspoon grated paprika
  • 1 cup sour cream
  • salt
  • pepper
  • 400 gr Trotolle paste

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken stew with trotolle:


  1. Peel the onion, cut it into rounds and fry it in oil.

  2. The chicken is cleaned, portioned and lightly fried in onion with oil [initially it will release liquid, then it will evaporate].

  3. Salt, add paprika, starch and mix diluting with cream and a little water.

  4. Add a glass of water and simmer, covered for another 15-20 minutes until the chicken penetrates. From time to time stir, taking care that the stew does not stick. if necessary, add a little more water.

  5. Boil the pasta in salted water following the instructions on the package. Drain them.

  6. Season the stew with pepper and green parsley. Serve with pasta and lots of sauce.


Chicken breast stew with polenta

Chicken breast stew with polenta it is a food as simple as it is tasty.

It prepares quickly and is to everyone's liking. At least in our family, no one refuses this dish, especially if we have a polenta muzzle next to it. I recommend you try other stew recipes such as Stew of chicken breast and baked peppers , Pork or chicken stew with green beans .

Ingredients Chicken breast stew with polenta:

400 g boneless chicken breast (or turkey)
2 pieces of onion
2 bell peppers (1 yellow, 1 red)
4 pieces of peeled tomatoes
½ green parsley link
1 teaspoon dried marjoram (or fresh 1 small bunch finely chopped)
2 cloves garlic
optional hot peppers (everyone adds as much as they want depending on how spicy the food wants to be, but you can also give it up)
3 tablespoons oil
salt, pepper to taste
1 tablespoon Gulyas paste (if we don't use 1 teaspoon of paprika, or 1 tablespoon of pepper paste)
300 g mushrooms

Preparation Chicken breast stew with polenta
Peel and chop the onions and peppers. Peel a squash, grate it and slice it. Chicken breast (or turkey) is cut into suitable pieces. Peel a squash, grate it and slice it.

Heat the oil in a saucepan and cook the onion and chopped peppers together with 1 pinch of salt. Add the portioned breast and continue to fry them until it turns white. Add the crushed tomatoes and garlic cloves, finely chopped and a few slices of hot pepper.

Let it boil for a few minutes and then add the Gulyas paste (paprika, or pepper paste), salt, pepper to taste, sliced ​​mushrooms and about 400 ml of water. Cover and simmer until a thick sauce is formed and the meat is cooked.

Before stopping the fire, add the finely chopped green parsley and the freshly chopped marjoram. If you do not have fresh Hungarian, you can also use dry.

Serve with polenta and I recommend a well-cooled dry white wine. Good appetite!


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Not after resetting goes normally

No matter how new it is & # 33 Check cables & # 33

L.E .: Are the capacitors inflated?

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    Quick stew with chicken and vegetables

    We invite you to watch below our video recipe for quick stew with chicken and vegetables:

    Step 1. Brown the bacon in a saucepan.

    Step 2. Then add the chicken to the pan.

    Step 3. Add the finely chopped garlic and thinly sliced ​​onion. Stir a few times.

    Step 4. Add the bell pepper and carrot. Stir a few times.

    Step 5. Then add the red wine.

    Step 6. Then add the flour.

    Step 7. Add beef broth, tomatoes, oregano, salt and pepper, bay leaves and potatoes.

    Quick stew with chicken and vegetables.

    Step 8. Stir a few times and then simmer for about 30 minutes with the lid on.

    Step 9. Then add the mushrooms and green beans. Let it boil for another 15-20 minutes with the lid on. Stop the fire.

    Step 10. Add freshly chopped parsley.

    Step 11. We wish you good appetite and increase the cooking of the quick stew recipe with chicken and vegetables.

    Quick stew with chicken and vegetables


    To prepare 4 servings of tomato stew with chicken, you need the following ingredients:

    Tomato stew with chicken it is a recipe that will not rob you for a long time. Here's what to do:

    1. Peel the chicken and bring to the boil, adding salt and a little oil.

    2. Peel an onion and finely chop it, then fry it in hot oil.

    5. Mix the tomatoes and dill with the onion when it has turned golden.

    6. Boil for 10 minutes until the whole mixture becomes like a sauce, then add the meat.

    7. Add the bay leaves, salt and pepper.

    8. Let everything boil for another 10 minutes.

    Tomato stew with chicken it's very tasty when it's hot, so serve it to your steaming little one. You can also serve tomato stew with chicken along with a garnish of rice.


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    I have a tablet, and I put a screen lock pattern on it. I made a mistake many times, and now I feel like setting up my google account. I put it so many times, and it doesn't work, it says it's invalid, but the account works because I logged on to the PC.

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    I don & # 39; t want to hear things like & # 39 & quot; Go to service & quot & quot & quot & quot; Why did you forget the code & # 39? & Quot & quot & quot & quot & quot; & quot; & quot;


    STEW WITH COUNTRY CHICKENS

    Well, if I can choose, then it will be homemade versus the one from the supermarket. I always strive to get meat and vegetables from the country. I know that for citizens it sounds almost unrealistic and for many there is not even such a source but I recommend you to strive and be interested because they are still found.

    So if you can get your hands on a country chicken, raised and chosen in the corn, then do not hesitate because you will enjoy something completely different.

    My aunt from the city decided that for the sake of her health it is to move to a locality near Bucharest and to grow fruits, vegetables and a few birds near the house. Occasionally I have a special delivery of eggs, chickens and in summer many vegetables from the garden. The taste is really special and I will never give up these naturally grown products.

    The other day I received a chicken for delivery and I thought of making it stew the way my grandmother used to make it.

    2 thighs and 1 chicken breast

    In a large pot, put the onion cut into large saucepans and when it starts to soften, add the chicken, cleaned, grilled and washed well beforehand. Add salt and pepper to taste. Keep on medium heat stirring periodically until the chicken becomes a little brown.

    Add the chopped bell pepper and eggplant in large pieces and mix with the rest of the ingredients.

    Add 400 ml of water or chicken soup and greens and put the lid on, simmer

    40 minutes. You should know that homemade chicken is delicious but it takes longer to cook well.

    When the juice has reduced, add the can of tomatoes in the broth and hot peppers. I put them whole without cutting them so that I don't risk them coming out too fast and not being able to eat anymore.

    Boil for more

    15 minutes. It is ready when the chick begins to detach from the bone and is tender.

    The stew is very good served with fresh greens, toast or crispy sticks.


    Stew with chicken, peppers and olives

    A chicken breast and about 3-4 hammers
    200 gr of black olives (without seeds)
    3 bell peppers
    1 red hot pepper and a bunch of green parsley
    3 cloves of garlic
    4 old onions
    100 gr of tomatoes in own juice (or 3 fresh tomatoes)
    Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
    3-4 tablespoons of oil

    Method of preparation

    Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.

    After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a boil over low heat, stirring occasionally, for 15-20 minutes.

    Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.

    Grease the bell peppers with the preserved oil and place them in the stove tray. Bake them on high heat for 10 minutes, until they soften and taste. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.

    Season with salt and pepper, add hot pepper (without seeds), finely chopped and greens. Stir and simmer for another minute. Ready!

    The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and plain lettuce. Instead of chicken you can use turkey meat.


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    Chicken recipe with eggplant and onion, prepared with tomatoes, broth, garlic and seasoned with paprika

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    salt or base for food

    In a 3 liter pot, heat the oil, add the finely chopped onion and pepper, mix and let it harden for about 3 minutes, then add the thighs, salt, fill with water and let it boil. Towards the end we put the milk mixed with flour and let it boil for a few more minutes.

    Put the chopped parsley and serve with polenta

    Try this delicious video recipe too