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Potato paprika with chicken back

Potato paprika with chicken back


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They must be cooked in such a way that they can be easily eaten. My elders are in their second childhood. But it is a pretty good food and for us it is a 2 in 1

  • 4-5 smaller onions
  • 1.3 kg of potatoes
  • 6 chicken backs
  • 3 yellow peppers
  • 1 hot pepper
  • oil
  • pepper
  • paprika
  • fr patrunjel
  • 1 teaspoon vegeta
  • parsley leaves

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Potato paprika with chicken back:

The first time I cleaned the back of the chicken and I washed it well, leaving it a little in the water for the blood to come out. Then I cleaned the onions and peppers, washed them and then finely chopped them, put them in a 3 l pan with the oil to harden a little, then I added the paprika and the back of the chicken leaving it to cook for 5 minutes with onion and pepper. Then I put warm water to cover the meat. I let it boil.

In the meantime, I cleaned the potatoes, washed them and added them to the pot. The water should not exceed much over the potatoes. We add salt and pepper, vegeta and let it continue to boil. When the potatoes are cooked, season with parsley and the paprika is ready.

Great appetite!

Tips sites

1

It is served with various seasonal salads


Cream of leurd and potato soup

Can I finally say that spring has come and you know why? Because the dishes have a fresh look, a lively look, they have beautiful and vibrant colors. It simply makes you want to eat them. I was lucky enough to receive freshly picked leurd of a wonderful raw green. Obviously it's worth turning it into something tasty, so I chose a cream of leurd and potato soup.

Ingredients for cream soup
  • 50 gr butter
  • 2 medium onions or 1 large one (I used red onions)
  • Az leek
  • 500 gr of floury white potatoes
  • 1 liter of chicken soup or hot water
  • 200 g of leurd leaves
  • 4 tablespoons cooking cream
  • Salt and pepper
  • 2 tablespoons olive oil
How to prepare cream of leurd and potato soup

I started by cutting the potatoes into cubes, and the onion and leek, how small I managed.

In a pot I put the two tablespoons of olive oil and butter, let them boil, then added the onion and leek. I hardened them until they became glassy. I also added the potatoes and some of the chicken soup, letting them boil for about 20 minutes or until I could easily pass them with a fork.

Meanwhile, I cut the leurd leaves into strips, which I added over the potatoes and topped with the rest of the chicken soup. I let them boil for a few minutes until they softened.

Also now I added salt and pepper, and with the help of a blender I turned the soup into a fine cream, of a very fine green. I put it on the fire for a while to boil it again, then I added the cream for cooking and I mixed it.

I garnished the cream of potato soup with leurd with the small pieces of toast with garlic and a few toasted pine buds. It was nutritious and delicious!


The meat is fried in oil on all sides, only until the blood coagulates. Remove and store in a warm place. In the remaining fat, cook the chopped onion, adding salt, until it becomes glassy. Add the paprika, mix, immediately put the meat in the pot and cover with hot water. Add the bay leaf and let it boil until the meat is soft, constantly checking that it has enough liquid. After the meat is cooked, let the sauce reduce over low heat, meanwhile mix the cream with the flour, add 2 tablespoons of cold water and mix well.

Pour over boiling food and stir. Bring to a boil, adjust the taste of salt and pepper.

Then serve the chicken paprika with your favorite granita - polenta, dumplings or maybe mashed potatoes.


Simplutz

In our country, in Transylvania, in the country, this dish is indispensable at the meals with guests. I recomposed it more dietary to enjoy the nostalgia of my childhood & # 8230

2 chicken breasts without skin and bone, cut into cubes
A medium chopped onion
300 ml chicken soup
2 tablespoons oil
1-2 tablespoons flour
150 ml of milk 1.5% fat
100 ml coconut milk
100 ml sour cream
A bunch of freshly chopped parsley
Salt, pepper, paprika

Season the chicken breast with salt, pepper and paprika, and fry in 2 tablespoons of oil for about 2-3 minutes. Add the onion. Leave to simmer for another 2 minutes. Add the soup and simmer for about 10 minutes. Meanwhile, dissolve the flour in the milk (until it no longer has lumps). Turn down the heat and add to the food. Let it boil for 2-3 minutes, add the coconut milk and season to taste. Turn off the heat and add the sour cream and parsley. It goes great with polenta or simple pasta sprinkled with parmesan.


Anyone who has ever had pain & icircn g & acirct, knows how uncomfortable this health problem is and how much discomfort it can create. In addition to the physical effects, the pain affects us a lot and mentally, because it induces a state of accentuated irritability.

Who does not want to get rid of this inconvenience as soon as possible when he is struck by it? For this purpose there is a very simple and at the same time very effective recipe, due to the fact that its beneficial effects are installed only two hours after the first administration. The natural remedy for back pain is ideal from the first symptoms. The sensation of irritation or discomfort in the body, which worsens every time we swallow, will thus become just a bad memory.

Goodbye difficulty swallowing, goodbye pain during speech, goodbye dryness of the throat! Redness and swelling of the tonsils, pus or white spots on the tonsils, hoarseness and lack of appetite will disappear from the vocabulary of those affected by pain & icircn g & acirct. The first time we need to make sure what the cause of the pain is: whether it is triggered by a virus or a bacterial infection.

If this is the first option, then you must consult a doctor, because there is a possibility that he may prescribe treatment with antibiotics. In the event that it is triggered by a virus, the pain can be treated at home with the natural remedy mentioned above. The natural solution is very much appreciated by those who have used it, because it cures the inflammation of the tonsils and the pains of g & acirct & icircn only two hours.

The miraculous juice that gets rid of the dreaded back pain
To prepare it, you need 200 ml of water, 50 g of cumin, a tablespoon of honey vinegar and two teaspoons of honey. Once all these ingredients have been purchased, proceed to the actual preparation: the cumin is ground into a cup of coffee and boiled in a bowl of water for 30 to 40 minutes.

When a sticky and icy mixture is obtained, the composition is left to cool, after which vinegar and honey are added. Subsequently, the mixture is stirred until homogenous. Every 20 minutes, swallow a teaspoon of the natural remedy. In one hour, the symptoms improve, and the pain completely disappears after only two hours.


Potato paprika with chicken back - Recipes

3catei) and passed through the press (

Peppercorns (hot and / or sweet

1 1/2 teaspoon or to taste)

Pieces of red pepper and seeds (Chili Pepper Flakes, to taste!)

Spices (I put oregano!) To taste (bay leaves / finely chopped parsley / oregano / etc.)

Put the oil in a saucepan and fry the onion until it softens and becomes transparent without burning. Add the paprika and salt, mix and let it fry a little (to smell the fried paprika!) add the potatoes, mix well and keep for another 2-3 minutes. Add water, just enough to cover the potatoes. Add the garlic, the pieces of dried pepper (Chili Pepper Flakes) oregano (or the desired spices!) peppercorns, salt after taste. Mix everything well and let it boil for about 30 minutes or until the potatoes are soft.

Before removing from the heat to add the garlic passed through the press, check the salt and pepper.


Potato paprika with mutton

This Potato paprika with mutton it's one of my favorite dishes. It can also be prepared with pork or chicken, but with mutton or lamb it is something special.

As I have been accustomed to for 2 years now and now in the third year of collaboration with Selgros Romania we come up with simple recipes that we hope will be to your liking and useful. This time we chose to present you a simple recipe with mutton, but which can also be prepared with lamb at any time, whether spring, summer, autumn or winter.

You can find the recipes from the past years in the section Selgros recipes!

Depending on the season, you can opt for a tomato salad with cucumbers and onions, pickled lettuce, cabbage, or pickles.

Potato paprika with mutton & # 8211 Ingredients

500-600 g of mutton (or lamb)
3 pieces of medium-sized onions
1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 green bell pepper
4 medium-sized peeled tomatoes
7-8 pieces of medium-sized potatoes cut into rounds
2 tablespoons lard or 5-6 tablespoons oil
salt pepper,
1 teaspoon paprika
green parsley

Potato paprika with ram meat & # 8211 Preparation

We start with the meat that we will cut into suitable pieces. Peeled onions are finely chopped. Wash the bell peppers and cut them into small pieces. The tomatoes are grown and scalded in boiling water for a few seconds and then removed in cold water. This way we will be able to peel them easily. After scalding them, peel them and cut them into cubes or slices.

In a larger saucepan (I prefer to use a cast iron saucepan), heat the lard or oil. Finely chopped onion and pepper together with a pinch of salt (as long as it takes between 3 fingers), cook until soft. Add the pieces of meat and continue to cook for another 4-5 minutes, stirring constantly so that it does not burn.

Add the chopped tomatoes and continue to mix. Season with salt, ground pepper and paprika (who likes spicy food can add a little hot paprika). Put enough water to cover the meat and cover the pan with a lid. Let it simmer until the meat is cooked (add a little more water during cooking).

Peel a squash, grate it and cut it into slices. When the meat is cooked, add the chopped potatoes and add enough water to boil them together with the meat.

At the end, sprinkle the paprika with finely chopped green parsley and serve with a fresh tomato salad with cucumbers, cabbage salad, pickled salad, or pickles.

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Potato Papricas with Dumplings and Chicken

- Peel the potatoes, wash and cut into slices (I had some large potatoes and for this reason I cut the slices in turn in two halves or even quarters). The potatoes thus prepared are wiped with an absorbent kitchen towel.

- Peel the onion, wash and cut into small pieces.
- Cook the prepared potatoes in a pan (you need a large diameter pan) in 100 ml of hot oil.
- Drain the excess oil and place in a bowl. The oil in which the potatoes were hardened is kept in the pan.

- Fry the finely chopped onion in the oil in which the potatoes were previously cooked.
- Add the broth and / or tomato paste to the pan, mixing the paprika lightly with a wooden spoon.

- Quench the mixture with water (I added 100 ml of water) stirring gently with a wooden spoon.
- This sauce is put in a large pot (if you use the quantities mentioned above you need a large pot). Add to the pot the previously prepared potatoes, salt, pepper, bay leaf.

- Bring the mixture to a boil until the potatoes are cooked through.
- Wash the meat and cut it into small pieces.

- Fry (at the same time) the pieces of meat in a pan in 40 ml of hot oil. Remove the excess oil and add the pieces of meat to the prepared mixture. Allow the mixture to boil over medium heat. During this time, the dumplings are prepared.

- Preparing the dumplings: in a pot with a diameter of about 16 - 17 cm, boil the water and oil (or butter). When the mixture of water and oil has reached boiling temperature, add the flour "in bulk" (all the amount of flour prepared). Remove the mixture from the heat and mix immediately with a wooden spoon.

After a very short time, a "dough ball" is formed. Stir vigorously for about 10 minutes with a wooden spoon. Allow the dough to cool for about 15 to 20 minutes.

- Add eggs one by one (do not add the second egg until the first has been completely incorporated). The spiral paddle mixer can be used for this working time (at a lower speed). At the end add parsley leaves.

- From the prepared composition is formed with the help of two teaspoons, dumplings (approximately the size of a large hazelnut).
- The dumplings thus prepared are boiled for a few minutes in boiling salted water (after a short time they rise to the surface of the water and increase slightly in diameter).

- Remove the dumplings with a whisk, drain and place in the pot in which the previously prepared mixture boils (it is important that this mixture is at this time in the last minutes of boiling). Let it boil for about 5-6 minutes. Add salt if necessary.

- Serve hot. It is important to add enough sauce to the plate. Optionally sprinkle chopped parsley leaves on the surface.
The recipe belongs to Nicolae Olexiuc and Iulia Olexiuc. It is published in their book "1800 practical recipes". I added to the ingredients mentioned by the authors 500 g of chicken (boneless chicken breast).


Potato Chicken with Chicken

We clean the onion, wash it, cut it into small pieces and heat the oil. Cut the pepper into small pieces and put it to harden with onion. Let them cook for a few moments, then add the thighs.

After 2 minutes, add salt, pepper and 1 teaspoon of paprika. After 1 minute, add 1 liter of water and let them boil, over low heat, until the meat has been half penetrated.

Meanwhile, we clean, wash and cut the potatoes, and when the meat has been half cooked, we put them over the meat. We also add peas. Then we clean, wash and cut the carrots, zucchini and celery stalk and put them over the potatoes and the rest.

We add another 500ml of water, the bay leaf and let them all boil. If you want a longer paprika, add more water.

Before stopping the fire, put the celery leaves. Leave it to cool, after which it can be served with a lot of appetite, because it is very good :)


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