Chicken dishes have long been firmly among our favorite preferences. And this is no coincidence - they are light, tasty, and inexpensive. And the recipes for preparing chicken dishes are so varied that each new dish has an exquisite original taste.
The recipe for chicken with garlic is very simple, and the dish turns out wonderful!
Products: 1 young chicken, 1/2 cup olive oil, 4-5 cloves of garlic, 1 egg (yolk), parsley, ground black pepper, salt to taste.
How to make Garlic Chicken Stew:
Gut, wash and cut into pieces the carcass of a young chicken. Place the meat in the pan, add heated olive oil and simmer for 30 minutes. Then add crushed garlic, 1 tablespoon of finely chopped parsley, salt and black pepper.
After a few minutes, remove the chicken pieces to a heated plate, and add the raw egg yolk and a little more black pepper to the meat juice, stirring continuously. Pour the sauce over the chicken and serve with vegetables or boiled potatoes.
Bon appetit!
This dish is created for those who like to eat delicious food, but at the same time spend a minimum of time on cooking. Chicken stewed with garlic, prepared according to our step-by-step recipe with photos, is ideal as a hot dish for lunch or dinner. It is precisely the preparation of such a simple, homemade dish that we will do today.
What could be simpler than chicken, in terms of cooking it and getting an excellent tasty dish for the main course? For example, today let’s take chicken thighs and simply simmer them in a cauldron with a few garlic cloves.
Chicken with garlic can be prepared in different ways: stewed, fried or baked. In our photo recipe we will tell you how to deliciously stew chicken with garlic cloves. And especially advanced cooks can use salted wild garlic for this task.
Ingredients
- Chicken (thighs) - 12 pcs.,
- Garlic - 2-3 cloves, (or wild salted garlic - 1.5 tablespoons)
- Vegetable oil - 3-5 tbsp. spoons
Cooking chicken with garlic
Step 1.
Wash the chicken thoroughly.
Step 2.
Immediately place cleanly washed chicken thighs in a cauldron, sprinkling all this deliciousness with finely chopped garlic.
Step 3.
Fill with the required amount of sunflower oil, add a little boiled water.
Having put the cauldron on the fire (close to low in intensity), you can start preparing other necessary dishes, because we have at least half an hour in stock.
Step 4.
After 30 minutes, turn the chicken parts located on top to the other side and continue to simmer for another 20 minutes.
Homemade ones “sweep away” absolutely all chicken dishes, just have time to get them on the table. There are very complex versions of culinary recipes and not very complex ones (whether they are made or in the form) - it all depends on the scope of the idea, but there are the simplest ones. But neither one nor the other can practically compete with each other, and all because chicken meat, in terms of taste, is simply unique in its preparation. Today we will use her thighs in the recipe. And they will be accompanied in the poultry dish by garlic cloves. By the way, anyone who is familiar with wild garlic and prepares it in salted form can use it very successfully.
And if you add a small amount of water to the oil in the cauldron - about 200-300 ml (more is possible), then the output (after removing the chicken) will be excellent contents for future stewing of potatoes. Its final taste - due to the savory garlic-chicken "concentrate" - will be simply super! So go ahead, otherwise I have more to come.
Recipe ingredients:
- Chicken thighs – 10-14 pieces,
- pieces 4 garlic cloves (2 tsp wild garlic),
- salt, oil (lean) - 80-100 grams.
Recipe for stewing chicken thighs in a cauldron, with photo
Be sure to wash the chicken meat and, without delaying the matter, immediately transfer them to a cauldron, subsequently sprinkling them with finely chopped cloves of garlic (or wild garlic) and not forgetting to pour oil.
Having placed the stewing utensils on low heat, we wait the prescribed half hour, during which we can engage in other culinary pleasures.
After the above-mentioned time, the parts of the chicken that are located on top should be turned over in order to cook them along with other layers of poultry meat. You can add boiled water to create a more complete - in terms of humidity - atmosphere under the lid.
But now you can “relax” for 40 minutes, after which we remove the cauldron and move the finished chicken to a plate, where it will sit nicely next to the pickles.
Stewed chicken turns out very tender, juicy and aromatic if you cook it in onions with crushed garlic, recipe and photo of a delicious dish of stewed chicken with rice from Svetlana Burova:
Chicken stewed with garlic and onions
For this chicken stew recipe you will need:
- Instant chicken – 1 carcass.
- Garlic – 6-7 cloves.
- Onions – 5 pcs.
- Vegetable oil - for frying chicken pieces.
- Chicken broth - for stewing (you don’t have to use broth, but use water).
As a side dish for stewed chicken:
- Rice – 1.5 cups,
- Water – 3 glasses,
- Greenery - for decoration.
How to cook chicken stew in onions
Wash the chicken carcass well and cut into portions.
Fry the chicken meat in preheated sunflower oil until golden brown (but not completely cooked), adding a little salt.
Chop the onion and garlic (you can simply crush the garlic cloves with a wide knife and remove them after cooking), place them on the fried chicken.
Add chicken broth or water to the fried chicken pieces in a deep frying pan, cover with a lid and simmer the chicken with garlic in a large amount of onion over low heat for about 30 minutes.
Garlic works very well with chicken, it permeates the chicken meat and adds a piquant, pleasant aroma.
I suggest serving the stewed chicken with boiled rice as a side dish.
You can put the rice in the slow cooker while you prepare the stewed chicken.
To do this, the rice is sorted, washed, filled with cold water and cooked in a multicooker on the “Buckwheat” mode (for the Panasonic model), I like to immediately add a piece of butter and a few cloves of garlic to the rice.
Garnish rice with stewed chicken in onions with herbs when serving.
Wishing you bon appetit!!!
One of the most beloved and sought after dishes in every family is chicken stewed in a frying pan. Each time you add different ingredients you can get different delicious dishes. This is very convenient for housewives.
You can stew poultry with a variety of ingredients - sour cream, mayonnaise, milk and cream, as well as vegetables, tomato paste and soy sauce.
Even a working woman, coming home from work, can prepare a delicious, appetizing and healthy dish in just an hour. Moreover, to cook it, you won’t have to stand at the frying pan for the entire hour. Simply by putting all the ingredients in a frying pan in a certain order, you can put it on the fire and go about your business.
These are the recipes we will be looking at today.
This dish is just super easy! I don't know of another that is so easy to prepare. And that is why it is prepared in different countries around the world. They all have different names, but they have one thing in common - the dish turns out so tasty that, having cooked it just once, you want to cook it again and again.
There are also many options and variations. I offer the simplest of them, and based on it you can cook as you want. You can add various vegetables, sour cream can be mixed with mayonnaise or cream. Or you can use mayonnaise instead of sour cream. It will be no less tasty, although more caloric.
We will need:
- chicken drumsticks – 800 gr
- onions – 2 pcs.
- garlic – 1 – 2 cloves
- sour cream – 4 – 5 tbsp. spoons
- chicken broth – 2 cups
- spices for chicken
- salt, pepper - to taste
- vegetable oil for frying
Preparation:
1. To prepare the dish we need broth. That's why I cook it in advance. To make it more rich and tasty, you can add a whole onion and whole carrots to it. And also add salt to taste, add peppercorns, and at the end of cooking - bay leaf.
The tastier the broth, the tastier the finished dish will be.
2. For the recipe, I prepared drumsticks, but in general you can use any part of the carcass, in any number of grams. They need to be rinsed with cool water and dried with paper towels. Otherwise, when frying, the oil will fly out of the pan in all directions. It would also be good to sprinkle them with salt and rub them into the skin.
Salt, by the way, prevents the oil from splashing.
3. Cut the onion into half rings. Try to cut it thinner so that it gives as much of its juice to the meat as possible, while at the same time becoming translucent and almost invisible.
4. Grind the garlic.
5. Pour oil into a frying pan, let it warm up and place the prepared pieces on it. Don’t pour a lot of oil, we have skin on our drumsticks, and there’s already enough fat in it. Fry for 4 minutes on both sides until a light golden brown crust appears. Then place on a plate.
If you want the dish to be less nutritious, place the drumsticks on a layer of paper towels, thereby allowing the excess oil to drain off. Although, to be honest, there won't be much oil.
6. In the oil remaining in the pan from frying the chicken, fry the onion. Do not make the fire too high, let it simmer on low. So it won’t fry, but will kind of languish.
7. When it becomes limp and slightly browned, add broth. Adjust its quantity yourself. I pour two glasses and it makes quite a lot of sauce. But it’s so delicious to eat with bread.
8. Also add sour cream and stir.
And place the drumsticks in the sauce. Sprinkle with spices. I was cooking broth with carrots, and I decided to cut them into pieces and add them to the sauce. It will give the broth some color and brighten the dish as a whole. Let the sauce boil, reduce heat and cover with a lid. Leave to simmer for 30 minutes.
9. 10 minutes before the end of stewing, add garlic and pour sauce over the drumsticks, which is prepared here. After 10 minutes, without opening the lid, turn off the gas. Let the dish sit and rest. During this time, the cooking process will still continue, so let's be patient and not interfere with it.
Then place the drumsticks on a large flat plate, add onions and carrots and pour sour cream sauce on top. Serve the dish to the table, preparing any side dish. Enjoy eating!
Tender fillet with mushrooms in milk sauce
But this recipe is also suitable for this topic today, so we’ll give it a little attention here too.
We will need:
- chicken fillet – 800 gr
- mushrooms – 500 gr
- tomato – 1 piece (large)
- onions – 1 – 2 pcs
- butter – 25 g
- spices
- vegetable oil – 2 tbsp. spoons
- salt, pepper - to taste
For the sauce:
- milk or cream – 250 – 300 ml
- egg – 1 pc.
- cheese – 100 gr
- greens – 30 g
- salt, pepper - to taste
Preparation:
1. Wash the chicken pieces and let the water drain. Dry with paper towels and sprinkle with salt and pepper, as well as a mixture of your favorite aromatic spices.
2. Allow the pulp to marinate slightly. This will require at least 15 – 20 minutes of time.
3. Cut the onion into half rings.
4. Also cut the tomato into half rings if it is quite large, or into rings if it is small.
5. Prepare mushrooms. You can use any of them, fresh or frozen. I tried to cook this dish even with salted and pickled mushrooms, and it also turned out quite tasty.
6. Place fillet pieces into the frying pan.
7. Sprinkle them with vegetable oil and add mushrooms. I have them frozen, I lay them out straight as is, without defrosting.
8. Place tomatoes on top of the mushrooms.
And spread the onion on them, disassembling it into rings. Salt on top and add 50 – 60 ml of water. It will help give the fillet juice, and thanks to this it will not stick to the pan.
9. Place the dish over medium heat and close the lid. Wait until the ingredients release juice and the contents of the pan come to a boil. From this moment you can time 35 - 40 minutes. During this time, the fillet will be saturated with vegetable juices and will become completely cooked.
10. In a few minutes, mix any prepared dairy product with an egg and grated cheese in a bowl. And also add chopped herbs there.
This dish can also be prepared with mayonnaise. But in this case, just like with sour cream, you should add the required amount of liquid, namely water.
Add prepared butter to the pan to enhance the flavor. Pour the resulting mixture over the fillet and vegetables. Let it boil and you can turn it off immediately. And if you want the sauce to be thicker, then let it simmer on the fire for 5 - 7 minutes.
When ready, place the fillet pieces with sauce on a dish and serve.
Video recipe on how to stew chicken with cream and mushrooms
We also have the previous recipe in video format, and if some points are not entirely clear, you can figure them out by watching the video. It is quite short, but understandable.
The dish can be prepared very quickly. It is not at all time-consuming. You just need to prepare all the ingredients, and they will cook on their own.
As you can see, everything is quite simple and clear. The dish turns out delicious. Despite the relative simplicity of preparation, you can eat this somewhere in a decent restaurant, or at home, by preparing it yourself.
Take note of this recipe. He's very good!
Chicken stewed in a frying pan with vegetables in its own juice (step-by-step recipe)
In this way, you can stew chicken with any vegetables that are in the refrigerator. I will tell you about a simple recipe that always turns out to be a very tasty dish.
Its advantage is that you don’t have to prepare a side dish for it. especially if you add a sufficient amount of vegetables to the dish you are preparing.
We will need:
- chicken – 1 kg
- onions – 1 – 2 pcs
- tomato – 2 pcs.
- bell pepper – 2 pcs
- eggplant – 2 pcs.
- zucchini – 1 – 2 pcs.
- spices for chicken
- chilli red pepper - to taste
- salt - to taste
- water – 100 ml
The amount of vegetables is given in approximate proportions. Their quantity can be coordinated independently, depending on what is in the refrigerator at a given time.
Preparation:
1. Prepare chicken meat.
You can use any part of the chicken for cooking. It can also be like a carcass cut into pieces. Or it is very convenient to take sorted parts.
For example, some shins, or some thighs. They are approximately the same in size and thickness of the pulp, so they will cook more evenly.
2. Rinse the pieces with cool water, let it drain and dry with paper towels. Then salt and pepper the pieces as desired and to taste. And also sprinkle with a mixture of spices. They can be purchased ready-made in the store. Rub the ingredients into the pulp and let stand for 5 minutes, or more.
3. Place the pieces in a frying pan. Today I will cook from thighs and drumsticks, and I will not remove the skin from them. There should be enough fat on them for a ready-made delicious dish, and therefore I decided not to add vegetable oil. But if you like heartier dishes, you can use it. Or it may become necessary when you cook from skinless fillets.
4. Cut the onion into thin half rings. The thinner you can cut it, the more juice it will give, and the better it will steam. It will become almost invisible in the dish.
Place it on top of the prepared meat pieces.
5. Cut the eggplants as desired. At the same time, you can peel the skin from it, or you can leave it. I didn’t clean it so that the dish would have a more beautiful color scheme.
Place them on top of the onion in any shape. I like it when a dish looks beautiful even at the time of its preparation, so I decided to create some kind of beautiful composition. And I laid out the chopped vegetables like this.
6. I had one medium zucchini. I cut it into circles and filled the middle.
7. Cut the bell pepper into long feathers and place them in random order. We already have a full-fledged vegetable layer, and it needs to be salted.
8. Then a layer of tomatoes. I only had 2 of them, and even then they were small. But it's better than nothing. I cut them into circles and arrange them in random order. I also add a little salt.
9. If you want the dish to take on a spicy note, then it’s good to add a piece of red hot pepper. The dish will not turn out bitter, but the flavor will become more intense.
The only thing is to pay attention to the taste characteristics of this product. Its degree of pungency can vary, depending on its variety. In accordance with this, it is necessary to regulate its amount in each dish.
10. That's it, we can consider that we are finished with the preparatory part. Now all you need is time to prepare. Well, perhaps we’ll add 100 ml of water. With it, heating of all components will begin faster, chicken without oil will not stick to the bottom and will turn out more juicy.
11. Place the frying pan on the fire, cover with a lid and wait until everything in it warms up and boils. After this, the gas will need to be reduced to medium, or even slightly less than average. Food should be stewed, not fried. Therefore, boiling should be present, but it should be minimal.
12. After the boiling process has begun, you can time it for 40 minutes and wait until the dish is ready.
During this time you can prepare the salad. And if you think that there are not enough vegetables in the dish, then prepare a side dish as well.
10 minutes before the end, taste the resulting sauce for saltiness. If it turns out to be not enough, you can add it to taste. You can sprinkle a little pepper.
And so the dish is ready. It turned out, as expected, very tasty! It also looks very beautiful when served.
Chicken pieces stewed with vegetables in white wine
This recipe is very similar to the previous one. Its difference is that the meat will be stewed with the addition of dry white wine.
Don't be afraid to give this dish to children. All the alcohol evaporates, leaving only a pleasant tart taste.
We will need:
- chicken – 700 gr
- carrots – 1 pc.
- eggplant – 1 piece
- zucchini – 1 piece
- bell pepper – 2 pcs
- tomatoes – 2 – 3 pcs.
- onion – 1 pc.
- sweet and sour apple – 1 pc.
- dry white wine – 125 ml
- salt, pepper - to taste
Preparation:
1. Wash the meat, drain and dry with paper towels. Place in a dry frying pan and lightly salt.
2. Chop the onion and place on top of the meat.
3. Cut the carrots into thin slices slightly diagonally so that they have time to cook. This cutting method is not necessary. You can cut it into pieces as you wish.
Place on top.
Salt and sprinkle with a small amount of spices.
4. Cut the eggplant in the same form as the carrots. It's nice when all the vegetables look the same. Place it on top of the onion. I only had one, and it was small in size. Where should I put it? And here it will come in very handy.
5. Place the chopped zucchini next. If it is young and has a thin skin, then there is no need to peel it. And if the skin is already quite rough, then it is better to peel it.
Don’t forget to add a little salt to each layer, but not much. It's better to add it later if necessary.
6. Cut the tomatoes, also in random order. Place them on top of all the vegetables. They will give juice and soak all the vegetables and meat with it. It is advisable to cover the vegetables with a tomato layer quite tightly. There will be no excess juice.
7. And of course, if you have bell pepper, it won’t hurt. On the contrary, it will give a wonderful fresh aroma and amazing taste. We also add a little salt to this layer. And pour wine along the edge of the frying pan. There is no need to pour it on top of the vegetables. Let each ingredient take on as much of a different flavor as it deems necessary.
It is for this reason that we will not stir the contents during the entire cooking process.
8. And we have one more ingredient left - a green apple! It is advisable to take it sweet and sour. It will give simply incredible taste and aroma. Be sure to try it, you won’t regret it.
9. Just like in the previous recipe, put the frying pan on the fire and close the lid. Wait until the contents warm up and begin to boil. After this, reduce the heat and simmer the vegetables and chicken for 40 minutes at a low simmer.
During this time, all the ingredients will release juice, and it will be enough for stewing. But if suddenly not much liquid comes out, then add 100 ml of boiled water.
10 minutes before turning off, try the salt. If it is not enough, you can add it. Add pepper if desired.
10. At the end of cooking, turn off the dish and let it brew for 10 minutes with the lid closed. Then you can put it on plates and serve it to the table.
Needless to say, this dish turns out to be very tasty. The pieces of meat are juicy, soaked in vegetable juice and, in fact, grape juice. After all, all the alcohol has evaporated, but the grape taste remains. And even with the smell of apple and bell pepper. I’m writing these lines, and my mouth is starting to run.
I highly recommend preparing it. It takes minimal time to cook. You just need to cut everything and put it in a frying pan. The dish will be prepared independently.
Did you notice that there is no oil in it?! Ours is completely cooked in its own juice. And when you eat it, you don’t even feel it. The chicken fat evaporated from the skin was enough for cooking. And no frying, everything just languished!
Chicken in a frying pan with tomato paste and mushrooms
When tomatoes are too expensive in winter to buy for preparing hot dishes, we often use tomato paste instead. And we cook with it in the same way as with tomatoes. And we often cook this way, but today I was in a creative mood, and I decided to dream up a little.
I decided to conduct an experiment and combine chicken, mushrooms and tomato paste. As you know, mushrooms and tomato paste are not often combined in a dish, so I wondered - why? I thought it wasn't fair. Chicken is very good friends with both one component and the other. This means that the dish in this combination should turn out tasty.
I’ll get ahead of myself a little and say that this is how it turned out. That is, we can already say with confidence that the experiment was a complete success. And here's the recipe:
We will need:
- chicken - half a carcass
- mushrooms – 300 gr
- onion – 1 pc.
- tomato – 1 cup
- water – 1 glass
- salt, pepper - to taste
- spices for chicken
- vegetable oil for frying
- greens for serving
For cooking, it is better to have two frying pans to fry the ingredients in parallel.
Preparation:
1. Wash the meat, let the water drain and dry it. Cut it into portions. Then sprinkle with salt, pepper and spices, rub them into the skin and pulp and let stand for 15 minutes.
2. Meanwhile, prepare the mushrooms. You can use any of them; today I have frozen boletus mushrooms. They are already cut into the required pieces. I let them sit at room temperature for a while. However, I won't wait until they are completely melted.
You can use fresh or frozen champignons. They will need to be cut into small pieces.
3. Cut the onion into half rings.
4. Pour a little oil into the frying pan, heat it and add the onions. Fry it until it becomes tough. It is not necessary to fry it until golden brown. It looks like he should just go limp a little.
Add mushrooms and fry everything together over low heat. Don't even fry anymore, just simmer.
This will take about 10 minutes. During this time, most of the water that was released after adding mushrooms to the frying pan should evaporate.
5. After the time is up, add . I prepare it myself for the winter, and it is a thick mixture of cooked tomato mass, in which there is little liquid. This is of course not the concentrated paste that is sold in the store. So I take it 1 glass. But it is more useful.
If you have a store-bought version, then you can add a tablespoon or a little more. Depending on how rich the dish you would like.
Fry onions, mushrooms and tomato paste. Add salt and pepper to taste. If the mass is thick, then you can add a little boiled water so that it does not fry, but simmers. In general, you can pour out the entire glass at once; we have already prepared it.
6. While the onions and mushrooms are simmering, place the marinated meat pieces in another frying pan. To do this, heat the oil and then fry them on each side for about 7 minutes. They should be covered on both sides with a beautiful golden brown crust.
7. When the chicken spends the measured time in the frying pan, remove it. Pour out the oil and rinse the pan. You can, of course, not do this, but then the dish will turn out to be too fatty.
8. Then put the pieces back into a clean frying pan and pour them with the prepared tomato mixture with mushrooms and onions. Cover with a lid. Simmer over low heat for 15 minutes.
9. Meanwhile, chop the green onions or herbs.
10. Turn off the heat and without opening the lid, give the dish a chance to rest and steep for another 10 minutes. Then put it on a dish, sprinkle with herbs and serve. I happened to have an open jar of them, and I decorated the finished dish with them.
Look how beautiful the dish turned out. And what a scent!!! The main taster is my husband. He tastes it and smacks his lips with pleasure. This means that everything worked out as it should.
So the experiment of combining mushrooms and tomato paste turned out to be quite successful. The chicken combined these two components in the best possible way.
Wings stewed in garlic soy sauce with honey and mustard
A very quick way to prepare a delicious dish that can be served for guests or just at the table for dinner.
The composition of the products is minimal.
We will need:
- wings – 800 – 1000 g
- soy sauce – 4 tbsp. spoons
- honey - 2 tbsp. spoons
- garlic – 2 – 3 cloves
- spices for chicken – 1 – 2 teaspoons
- salt, pepper to taste
- vegetable oil – 2 tbsp. spoons
Preparation:
1. Wash and dry the wings, cut into two parts at the joint. Remove the last phalanx. There is practically no meat on it and therefore there is no use from it. Add salt and pepper to taste. Rub it all into the pulp and let it sit for 5 - 10 minutes.
2. Heat the oil in a frying pan, but not too much. Squeeze the garlic into it through a press and fry over low heat for 30 seconds. Do not fry too much, otherwise it will give off a bad smell. And don’t forget to stir it constantly.
3. Add spices. Soy sauce goes well with ginger. Therefore, if you have it, either fresh or dried, then use it. And as an aromatic herb, you can take either thyme or rosemary. Or both. If nothing is found from this, then you can take any favorite spices.
Fry the spices with garlic for no more than 30 seconds, also while stirring.
4. Pour in soy sauce and immediately follow with honey. It's better if it's liquid. In this form, it will combine faster with all the ingredients.
5. Once all the components are combined, lay out the wings. Fry them for 1.5 - 2 minutes on each side. The fire should be large enough.
6. Then pour in half a glass of water and simmer with the lid closed for 20 minutes.
The heat can now be reduced; it is important that the contents only simmer gently.
After 20 minutes the dish is completely cooked and ready to serve. These wings are served with any side dish.
And if, after 20 minutes, you open the lid, evaporate the liquid and let the honey thicken slightly, then the wings will be covered with a layer of caramel. This dish, sprinkled with sesame seeds, can be served with beer. Men are crazy about him.
Or cook. This Japanese dish uses chicken fillet cut into small pieces. It is marinated in soy sauce and then simmered in a frying pan.
If you don’t have soy sauce, you can fry the wings in a mixture of honey and mustard, it’s also very tasty.
Delicious thighs stewed with gravy
And this is another recipe by which you can prepare an incredibly tasty dish with gravy. In this case, no water will be added to the sauce being prepared. The dish will be cooked in the juice of vegetables and the chicken itself, in other words, in its own juice.
It turns out so tasty that be sure to prepare it with a reserve. Since everyone will certainly ask you for more.
We will need:
- thighs – 1 kg
- onion – 300 gr
- bell pepper – 300 gr
- tomatoes – 400 – 500 gr
- garlic – 2 – 3 cloves (large)
- greens – 50 gr
- khmeli-suneli – 1 teaspoon
- spice mix with coriander – 1 teaspoon
- salt, pepper to taste
- vegetable oil
Preparation:
1. Wash the tomatoes, cut out the stem, make a cross-shaped cut and pour boiling water over them. Let stand for 1 - 2 minutes, then remove and remove the skin.
Then cut into small pieces.
2. Cut the onion into half rings and fry in a small amount of oil.
3. Cut the bell pepper into strips. It is desirable that it be red. This will give a nice color to the sauce.
4. In another frying pan or in a saucepan with thick walls, fry the washed and dried thighs on both sides.
5. As soon as they are slightly browned, add chopped tomatoes to them. Mix.
6. Once the onion has softened slightly, add it to the pan with the thighs and tomatoes. Add chopped bell pepper there. Stir and leave to simmer covered for 10 - 15 minutes.
7. After the allotted time, let's look under the lid. The vegetables have released a sufficient amount of juice. Add half the chopped garlic and spices. Along with them you can add a piece of red hot pepper. It will add taste and aroma. And also add salt.
8. Close the lid. Reduce heat until the contents of the pan are just bubbling slightly. And simmer in this form for 20 - 30 minutes.
9. Then add the remaining garlic and chopped herbs. You can use any greens. I used parsley and dill. And in the summer you can take basil. And who loves it - cilantro.
Let it boil and turn off the heat. In this case, the greens will remain a beautiful natural color. Let the dish sit under the lid for 10 minutes. Then you can serve it to the table.
You can eat this dish with a side dish, or as an independent dish. It contains a sufficient amount of vegetables, so you don’t need to use a side dish.
Stewed fillet in kefir marinade with garlic
And in this recipe, before we start stewing the fillet, we will first marinate it. The meat will be juicy and very tasty.
We will need:
- fillet – 600 gr
- salt to taste
For the marinade:
- kefir – 300 ml
- greens – 50 gr
- red pepper – 0.5 teaspoon
- garlic – 2 cloves
Preparation:
1. Pour kefir into a bowl. Add chopped garlic and herbs, and add red pepper. The quantity given is approximate. It all depends on your preferences. Stir the mixture.
2. Cut the fillet into portions 1.5 - 2 cm thick across the grain. Sprinkle them with salt and place in the marinade. Leave for 30 minutes.
3. Place the fillet in a frying pan. It is not necessary to lubricate it with oil. Pour in a small amount of kefir. Cover with a lid and leave to simmer until done. The fillet cooks quite quickly; in 25 minutes the dish will be ready.
You can serve the fillet with any side dish or salad. It turns out very tender and juicy. It's a pleasure to eat.
That's how many different dishes we got today. And it must be said that this is just a small part of what can be prepared. The number of recipes in this case is limited only by flights of fancy. And, as you know, in this case it is limitless. There will always be a cook who loves his job and would like to experiment in his kitchen.
And I hope that you will want to cook according to them. The selection was prepared over several months. And as a result, all the recipes have been tested by me and my family. And all the dishes turned out to be simply super-tasty, although in appearance they are all quite simple.
I wish you the same delicious dishes. Bon appetit!
