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Baked chicken legs and breast with vegetables

Baked chicken legs and breast with vegetables

We wash and clean the vegetables.

We cut the onions into slices, we cut the carrots into rounds, and we cut the pepper into strips.

Grease a heat-resistant dish with oil, then put the vegetables.

Season with salt, pepper and a little dried parsley.

Season the thighs (washed and cleaned beforehand) and the chicken breast with salt, pepper and paprika, then place them over the vegetables.

Over the vegetables and meat, add water, then put the dish in the preheated oven, until the meat is browned.

After it is done, let it cool a bit and then serve as such or with a mashed potato next to it!

Good appetite!

Baked chicken legs and breast with vegetables - Recipes


Today a flying saucer
He landed on our table.
A green creature through the porthole glimpses:
"Earthling, do you have any broccoli around the house?"

  • 1 bunch of broccoli
  • 3 eggs
  • 100 ml sour cream for cooking
  • 200 gr cheese (grated)
  • 300 gr chicken breast
  • salt, pepper, paprika, hot pepper paste
  • oil for hardening the chicken

  1. Wash the broccoli, then break it into bunches and put it in boiling salted water to boil until soft. Maximum 10 minutes to keep its color
  2. Meanwhile, heat the diced chicken, season and leave on the fire until the meat is done
  3. We pass the boiled broccoli through a stream of cold water
  4. Grate the cheese and place it in a bowl. Mix in another bowl the 3 eggs together with the cooking cream and with half the amount of cheese.
  5. Place the broccoli with the pieces of meat in a heat-resistant dish
  6. Add the sour cream sauce, sprinkle with the remaining cheese
  7. Put in the oven at 170 degrees, about 20 minutes
  8. good appetite!

  • The proportion of pasta & chicken quantities is equal. If you want to use a whole chicken breast, you will have to adjust the quantities and take into account the number of people who will enjoy them.
  • If you do not have the time to prepare the recipe in this form, you can use frozen vegetables from Mexican mixture.
  • Although you probably came across the recipe with penne pasta, but for this dish and an inviting plating, we recommend spaghetti.
  • Are you looking for other spices? You can try the spaghetti recipe with chicken breast and parsley and basil.
  • If you do not want to mix the pasta directly in the pan, you can remove the pasta separately from the sauce and each diner will pour the optimal amount.
  • Following the instructions on the pasta box, they will come out al dente , ie of a consistency and texture suitable for serving. If you leave them over that time, the sauce will become floury.
  • Do you repeat the recipe and want the chicken to look different? Put it through the mincer.
  • Do you repeat the recipe and do you want the dish to taste different? Remove the tomato juice and water and add a handful of sesame seeds. Add soy sauce.

Suitable gaskets

Recipes with… chicken breast

Recognized for its low fat content (eaten without skin), chicken breast is an essential source of lean protein, being very helpful in the fight against weight gain, which is why it is often recommended in diets.

Chicken breast is one of the most used ingredients in the kitchen, this also for the affordable price, but also for the cooking time and the universality of the recipes where it can be used, starting with a sandwich or a salad and ending with a simple but delicious steak. .

Spices can completely transform the taste of chicken breast, and marinating will definitely make a difference. Perfect cooking, chicken breast should be soft and juicy.

For grilled chicken breast, a mixture of coriander with hot peppers, cumin and mustard seeds is recommended. Grilled chicken goes perfectly with freshly cooked or grilled vegetables, with rice or natural potatoes.

For the chicken breast made in the pan, it is recommended to use a spice, maximum two. You can use both fresh and dried herbs: oregano, thyme, rosemary, basil, mint, thyme, ginger.

For the baked chicken, prepare a mixture of crushed parsley, freshly ground thyme, salt, pepper, sliced ​​garlic and pour a drop of white wine. The chicken is placed in the tray together with the mixture and in less than 1 hour you can enjoy a delicious dinner.

For an Indian note you can season the chicken with turmeric and garam masala and you can put it in the oven. A sour cream sauce can be poured on top.

No matter how it is cooked and depending on the best spices to give it a unique taste, chicken breast is a tasty meat.

Chicken breast, soaked, with vegetables, grilled

Nowadays, domestic poultry meat (and I mean chicken or turkey here) is used in most culinary recipes presented by chefs in profile TV programs.

The cookbooks on the stalls are full of recipes based on poultry, chicken or turkey. Much less often are approached recipes with duck meat, goose meat and more recently, with ostrich meat.

The competition (consisting of many amateur chefs) in the kitchen, on social networks is more and more active with each passing day.

In the recipes inherited from parents and mothers-in-law, I find several dishes made from chicken, duck meat and goose meat, given that in the small yard near the parents' house, mother and grandmother raised more chickens, enough chickens, a card. of geese and sometimes a card of ducks. My mother didn't like duckling.

Chickens were kept longer for eggs, being changed / slaughtered only when they did not lay enough eggs.

Memories, memories & # 8230! I have quite vivid thoughts in my mind, the heated discussions between mother and grandmother, on the one hand, father and grandfather, on the other hand, about dizzy chickens falling from the top of the fence, cracking their fat hearts. And my mother and grandmother raised some chicken monsters that reached 4-5 Kg / piece.

At Cracium, along with the pig, most ducks and geese were slaughtered, keeping 2-3 buds and 2-3 large, old birds, to provide with eggs the next spring generation. The meat is kept in lard, placed in huge garnishes, in a pantry built of river stone, to keep cold. In the real winters of my childhood, ice formed on the interior walls of the pantry.

Most of the locals raised their birds, as far as possible, near the house. There were many of us in the family at the table. Poultry was not found at the butcher. Birds were for sale only on Saturdays, during the weekly fair.

The advertisement for poultry meat urges you to buy, the bird being approved by most greedy people, regardless of age. Promotions for poultry are most often present and the price thus becomes attractive.

Sometimes, in late spring or autumn, you can find whole chickens in the market. If they are big, at 3-4 Kg / piece I also buy 2-3 chickens, cut them and put them in the freezer, in food plastic bags, labeled with date and content. From these chickens I take care to replenish the stock of poultry lard.

I like to cook chicken raised in the yard! The chicken has everything, taste, fat, real bird flavors. An essential aspect should not be neglected & # 8211 chicken boiled and boiled again & # 8230. a few good hours.

When the crow flies through the roosters, a poultry drowned in fat appears around me.

I have a few precautions that I usually approach in the fall and if I'm lucky I don't miss the period when & # 8220girls & # 8221 make sacrifices in their own yard. Precupets have enough mustaches, so it's useless to talk in time.

The old hen makes good soup ! This old Romanian saying speaks the truth. I slice the chickens and put the packages, in the freezer, for soups and broths, for food, for snacks, for the oven.

The best slices are obtained from pork neck, turkey breast or chicken breast.

Ingredients needed in the recipe: chicken breast, pumpkin (different colors and varieties & # 8211 tuchini, Pattison, Romanian, etc.), fresh mushrooms, smoked cheese, ingredients for maceration (green onion, green garlic, extra virgin olive oil, Dijon mustard, vinegar from rice, lemon, dill and green parsley, hot peppers), coarse salt, peppercorns, mustard seeds, dried thyme.

Chest maceration.

The chicken breast is deboned and its skin is removed. It is sliced ​​into strips with a thickness of 1.0-1.5 cm.

Put the chicken breast slices in a plastic bag together with the maceration mixture & # 8211 onion and green garlic, finely chopped, extra virgin olive oil, Dijon mustard, rice vinegar, lemon juice, a little lemon peel , dill and green parsley, finely chopped, coarse salt, freshly ground peppercorns, mustard seeds, dried thyme, a few slices of hot pepper, fresh or a few hot pepper flakes.

The plastic bag is hermetically sealed and kept cold in the refrigerator in the evening until the 2nd day. Periodically knead the bag in your hands to mix the maceration ingredients with the meat and homogenize the tastes.

Preparing the pumpkin for barbecue.

Cut the zucchini lengthwise, using a sharp knife, into thin slices. Season the pumpkin slices with coarse salt, freshly ground peppercorns and a little dried thyme. Drizzle extra virgin olive oil.


  • chicken breast,
  • pumpkins,
  • mushrooms,
  • smoked cheese,
  • Lemon,
  • rice vinegar,
  • extra virgin olive oil.

Mix the pumpkin slices well and keep them cold in the fridge for at least half an hour, during which time the spices transmit their flavor to the vegetables.

Preparation of grilled mushrooms.

You can use several kinds of mushrooms, fresh. I used hot sponges and freshly picked wild mushrooms.

To remember ! The mushrooms are cleaned and brushed to clean the dirt (wash only if necessary). Drain the washed mushrooms in a sieve and dab with absorbent paper.

If the sponges are big, they are cleaned by the white slats inside the hat, so as not to spice up the final preparation too much.

Sponges and mushrooms are seasoned with coarse salt, freshly ground peppercorns and a little dried thyme. Drizzle extra virgin olive oil. Mix for homogenization.

Preparing smoked cheese for the recipe.

The smoked cheese is put on the large grater.

Fry and prepare slices of pumpkin that are grilled.

The sliced ​​zucchini are cold on the grill placed directly on the large flame of the stove, at the right heat.

As the pumpkin slices are cold on both sides, take them off the grill using kitchen tongs and place in a bowl.


  1. Chicken breast slices and maceration.
  2. Zucchini are cut lengthwise into strips. The pumpkin strips are seasoned.
  3. The smoked cheese is put on the large grater.
  4. Fry the pumpkin slices on the grill placed directly on the large flame of the stove, at the right heat.
  5. The slices of soaked chicken breast are cold on the grill placed directly on the large flame of the stove, at the right heat.
  6. The cleaned mushrooms are cooled on the grill placed directly on the large flame of the stove, at the right heat.
  7. Sprinkle the fried ingredients with grated cheese and finely chopped greens.
  8. Preparation of green bean salad.
  9. The preparation is mounted on flat plates and served hot.

Sprinkle smoked cheese over the slices of roasted pumpkin.

The bowl of roasted pumpkin is covered with a lid to soak the zucchini and melt the cheese.

Fry slices of chicken breast, soaked, on the grill.

Chicken breast slices are soaked in a bowl. It is released from the excess maceration product. Do not clean completely, do not dab with absorbent paper.

The slices of chicken breast, soaked, are cold on the grill placed directly on the large flame of the stove. Slices of soaked chicken breast can be roasted with the last slices of pumpkin and / or mushrooms.

There is no mistake! The ingredients in the recipe can be roasted separately, each with slices of pumpkin, mushrooms, slices of chicken breast, soaked or combining them.

The chef's secret! As with any recipe that is followed for this dish, there is a chef's secret. The best kept secret is to make ready-fried ingredients.

All the ingredients from the recipe, ready fried, are made with smoked cheese on a large grater and sprinkle with finely chopped green parsley.

Well kept secret! There is also a well-kept secret. For mysterious scents that will pleasantly tickle the nostrils of diners, the ready-fried and already sliced ​​ingredients are sprinkled with a little lemon juice and drizzle with extra virgin olive oil. Mix the ingredients with pity, so as not to break the slices.

An even more intense taste, to the delight of gourmets and gourmets, on the one hand, can be obtained by sprinkling on top of the resting ingredients, a few thin slices of hot, red peppers or a few hot pepper flakes.

Preparation of green bean salad.

Among the drops, as steps are taken in the preparation of chicken breast and zucchini, a green bean salad is prepared, fragrant and full of vitamins.

Assembly and serving of the final preparation.

The final preparation is served hot, on flat plates.

A glass of dry, cold fig house wine goes well with this dish.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Grills can also be prepared at home, not only on green grass. It is important to equip each housewife's kitchen with several types of grills, so that she can choose the right grill. Regardless of the preparation of the nets that a housewife serves to those seated around the table, seasonal salad or pickles should not be missing from the table.

Oriental rice with chicken & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

I'm preparing this oriental rice with chicken whenever I want to make something good and full of food in 30 minutes. This recipe is a very simple one, as we are already used to. It is very tasty and takes you out of the impasse when you have to saturate yours in record time. Rice is a satisfying and nutritious food, and we really like it. Until I got married, I did rice pilaf. With vegetables and meat, as is done in Romania. After I discovered the spices, I prepare it like in Morocco.

Many spices, vegetables and sometimes even raisins and almonds are used there. This variant of oriental rice with chicken is very flavorful and very tasty. It is different from our pilaf, and the taste is completely different. As vegetables you can use whatever you like. I used onions, zucchini, carrots and bell peppers. You can also add peas, green beans, mushrooms or anything else. And frozen vegetables are very good, if they are not in season. For even more flavor you can use chicken soup instead of water.

I recommend using a good quality basmati rice, preferably Indian because it is very good, keeps its shape and does not stick. You can also use round grain rice, but the grains will stick. You can do oriental rice with chicken or in the vegetarian version only with vegetables. I can easily find the necessary spices for this dish, in supermarkets or in Arab shops. Indian rice spices can be replaced with curry powder or omitted. Depending on your preference, you can add other spices that you like.

Chicken breast can be replaced with boneless chicken legs that you cut into pieces. You can also use turkey if you want or even beef. After lightly frying the meat and vegetables, add the spices and rice. Add the water gradually, until the rice is cooked. Don't overcook the rice. It must be boiled, but with little resistance, like pasta. When the rice is cooked, the food is ready. You got the best oriental rice with chicken. You can serve it with tzatziki or with a salad and it will be really wonderful.

1. Cut the chicken breast into 1 cm thick strips and place in a hot pan with olive oil, salt and pepper. Fry over high heat for 5 minutes, then add the carrots, thinly sliced ​​sticks about 1 cm long.

2. When the carrots start to soften, add the onion, cut into slices and the bell pepper, cut into thin slices. Cut the cherry tomatoes into halves or quarters, depending on the size, and add after the peppers and onions have begun to soften. Add three or four tomatoes to the broth or half a can of tomato juice and simmer for 10 minutes.

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Recipe: Chicken legs with mushrooms and tomatoes

Preparation Chicken legs with mushrooms and tomatoes
The chicken legs are cleaned of the skin, washed, seasoned with salt and pepper and put in a pan and fried in oil, over low heat, turning on both sides, until golden brown.

Ingredients for Chicken Legs with Mushrooms and Tomatoes

Prepare the vegetables. Peel and chop the onion and garlic. Peel a squash, grate it and slice it. In a saucepan, heat a little oil and add the onion and garlic and cook them together until golden. Then add the mushrooms, tomato slices and wine. Season with salt and pepper and bring to a boil.

Chicken legs with mushrooms and tomatoes

Then take a tray or dish that can be placed in the oven and place the chicken legs. Pour the mushroom and tomato mixture over the thighs. Sprinkle with a little thyme and put in the oven for about 30 minutes.

Chicken legs with red mushrooms in the oven

Serve the chicken legs with mushrooms and tomatoes with a cabbage salad or whatever salad you prefer.

Penne with chicken breast and white sauce in the oven

Melt the margarine in a bowl.

Add the flour and mix well to avoid lumps.

Remove the pan from the heat and add the milk (or chicken broth), stirring constantly, until the sauce thickens.

Add the cream and eggs and mix well.

we continue with the basic recipe.

Boil the chicken breast in salted water.

Boil the pasta separately according to the instructions on the package.

Put the cooked pasta in a bowl, over them put the diced chicken breast, 3/4 of the sauce and a handful of grated cheese.

Mix everything, then put in a bowl greased with butter.

Pour the rest of the sauce on top and spread over the entire surface of the pasta.

Bake for 20 minutes at 200 degrees.

At the end, put grated cheese on top and put in the oven for another 2 minutes.