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Chicken with vegetables in spicy sauce and gnocchi garnish

Chicken with vegetables in spicy sauce and gnocchi garnish

I washed and cleaned the meat, carrots and onions and boiled them with salt in a liter of water. After they boiled, I took out the meat and vegetables and set them aside. We strain the soup and set it aside.

In a pan, I put a little olive oil on the heat, then I put the pieces of meat and browned them for a few minutes. I added garlic, thyme and oregano and then I added the sliced ​​carrot and the drained mushrooms. I let it all sizzle a bit, during which time I inhaled the insane aromas.

I added little by little chicken soup over the meat, and then about 2-3 tablespoons of red pasta. I let it boil, lower the juice and sprinkled the paprika quickly.

In another bowl, I boiled the potato dumplings for about 10 minutes.

I put the pan aside and let it rest for about 10 minutes, I drained the dumplings, I made a good polenta and I served it with the fragrant and spicy chicken.

Ingredients for the recipe of fried chicken wings, with spicy sauce

  • For wings:
  • 8 chicken wings, without skin
  • A cup of flour (I used chickpea flour - garam flour - because it seems healthier to me - but normal flour also works)
  • 1 teaspoon garlic flakes
  • 1 teaspoon smoked paprika
  • & frac12 teaspoon ground cumin
  • & frac12 teaspoon pepper (I used a mixture of black, pink and green pepper)
  • Oil spray
  • For the sauce wings:
  • 6 tablespoons spicy Chipotle sauce (a spice prepared from smoked hot peppers)
  • 2 tablespoons spicy Tabasco sauce (stronger than Chipotle)
  • 1 diced mango, fresh or frozen
  • 100 ml of sesame oil
  • 100 ml of Chinese rice wine for cooking shiaoxin
  • 1 tablespoon soy sauce
  • For the pineapple garnish:
  • 4 slices of canned pineapple
  • 3 tablespoons flour (as with the wings, I used chickpea flour, it works normally)
  • 3 tablespoons breadcrumbs
  • 1 or
  • 1 teaspoon ginger paste
  • A little cinnamon
  • Putin ienibahar
  • Oil spray
  • For the salad:
  • 100 g of arugula leaves
  • 200 g watermelon
  • 2 pickled gogonele in brine
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • & frac12 tablespoon honey

How do I prepare the recipe for chicken wings in the fryer?

For the wings, I mixed the flour with the garlic flakes, paprika, cumin and pepper.

Then I rolled the wings through seasoned flour. A very effective way to do this is to put the flour and wings together in a ziplock bag, and shake it well.

I sprayed the given wings through flour with oil spray and I put them in the fryer for 15 minutes then I turned them over and I put them for another 10 minutes.

For the pineapple, I beat the egg with a fork together with cinnamon, ginger and allspice. I gave the pineapple slices through the flour, egg and breadcrumbs, like slices.

I mixed all the ingredients for the sauce in a blender. I took the wings out of the fryer, poured the sauce over them and put them in the oven for another 10-15 minutes.

Instead, I put the pineapples in the fryer. 7 minutes, back, 5 minutes.

For the salad, I mixed arugula, diced watermelon, and gogonele as well. I made the sauce from balsamic vinegar, olive oil and honey, and poured it on top.


If you want to make Buffalo chicken wings in classic style, and not in Fantasy style with what Raluca found today in the pantry, the sauce is prepared like this: a cup of hot sauce, 6 tablespoons of melted butter, 1 tablespoon of vinegar, a little crushed garlic, a splash of Worcester sauce- all mix well. Otherwise, the technique is exactly the same: put the wings in flour with spices, fry in a cauldron or fryer, put the sauce on top and put in the oven.

I have been, even twice, to a Chicken Wings Festival, dedicated to cooking in this style (from where I tried to be inspired). Participants & ndash restaurants in several cities in the UK had to prepare these wings in two ways: once in the classic version & bdquoBufallo Wing & rdquo and once in a unique version, invented by them- & bdquoWild wing & rdquo. So what I did would be Wild Wing. I invite you to try both options and eventually, now that you have learned the technique, to invent your own.

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Fried chicken wings, with spicy sauce, without oil

  • Baked potatoes : If you want to prepare this recipe with classic potatoes, then you need to peel them. In the case of the new ones, this is part of their charm. For a quick preparation, we recommend you choose new potatoes as small as possible, which you keep in water for 5 minutes.
  • Flavored rice : The rice will have a green, appetizing shade. If you want, you can complete the recipe with peas or green beans.
  • Vegetable puree : You can choose this wonderful recipe with a rich taste or, if you want to have three different experiences, you can make mashed peas, cauliflower or peas with parsnips, carrots and kapia peppers.
  • Boiled broccoli : Don't forget that frozen broccoli boils in a minute. If you want the fresh one to be more crunchy, you can leave it for 2 minutes. It is important, in all cases, that the fire is given hard until the broccoli begins to boil and then reduced.
  • Tomatoes and grapes : If you want everything to look even more elegant, cut two sheets of pie to the size of a small heat-resistant bowl, bake them for 5 minutes and then you can move the garnish into the prepared pie sheets.

Suitable gaskets

In a non-stick pan, heat the oil and sauté the finely chopped onion for a few minutes, over low heat until soft.

Add the tomatoes with the juice from the box, sugar, salt and pepper to taste.

At the end we put gnocchi and boil until they are cooked, eventually we add a little more water. They were bought and the cooking time was 1 minute but the ones prepared at home are ready after a few good minutes.

we gnocchi with tomato sauce In two deep plates, sprinkle with grated Parmesan cheese, broken basil leaves by hand and eat immediately.

Good job and good appetite!

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Spicy chicken with peanuts and lime

Spicy chicken with peanuts and lime. It is a very balanced Thai (Asian) recipe, with a very good salty & # 8211 sweet & # 8211 hot balance. I like everything with peanuts (hazelnuts, hazelnuts). The bottom line is that you don't nibble on them as snacks. I like to cook with them! And sweet and salty. I go well with caramelized brown sugar in sweets or with pork and chicken in salty foods. I had a fresh 2kg chicken and I decided to stuff it for a few hours with a marinade containing peanuts and something hot. Chile. And something sour. Lime juice. This combination goes crazy!

A 2kg chicken is too much for 4 people so I went to the trench. The back went straight into the freezer for a future soup. Half of the chest was also set aside for another fast food so I was left with the thighs, wings and the other half of the chest (with skin and bone, obviously). So I was left with about 1.4 kg of meat. Which can be just thighs or wings, you don't have to come from a whole chicken.

In our case, the calculation was that the former receives a whole leg, the next two share their other leg and a wing and the latter to eat half of his chest (if he can).

Lots of meat! It will be hot and with a creamy sauce. The best and refreshing garnish for this spicy chicken with peanuts and lime would be a mixed, seasonal salad. With radishes, green onions and cucumbers. And lettuce leaves. With a yogurt dressing brought to life with sweet sour chili sauce and green garlic and velvety with a little peanut butter, as a reminder of the meat marinade. Good and healthy.

From the quantities below it results approx. 6-8 servings of spicy chicken with peanuts and lime.

Preparation Spicy chicken with beans

Boneless chicken legs are cut into 1cm thick strips. Salt and pepper. Heat the oil in a large frying pan and fry the chicken pieces. When they are brown, take them out in a bowl and set them aside. In the fat left in the pan, lightly fry the chopped onion.

Quench with half a can of tomatoes and add the bay leaf. Add more salt and pepper and add a little chili for speed. Put half a glass of water and mix well. Bring to a boil and simmer for 10 minutes on low heat. At the end, put the canned beans and mix well. Leave enough fire water to heat everything up again.

Extinguish the fire. The red chicken pieces are returned to the pan with the fragrant beans. Crush the garlic cloves and add them. Mix everything.

Baked gnocchi with bolognese sauce

Like little ones dumplings, made of semolina, flour, breadcrumbs or potatoes, simple or combined with eggs, cheese or vegetables, gnocchi are a delicious and a little easier alternative for pasta. Particularly popular in Italian cuisine, small dumplings are prepared in many ways and under various names, depending on the region. For example, in Tuscany we find & # 8220malfatti & # 8221, a kind of flour gnocchi, with ricotta and spinach, while further south, in Apulia, we find & # 8220cavatelli & # 8221, pasta made from flour, semolina and water . Italian gnocchi should not be confused with what is called in France & # 8220gnocchis a la parisienne & # 8221, a combination of choux pastry and Bechamel sauce.

I bought some potato gnocchi and prepared them with a ragu alla bolognese, but modified by removing some vegetables (carrots, celery, peppers) and adding some herbs from Provence. It is that mixture of herbs specific to Provencal cuisine. Generally, the mixture contains sage, fennel, basil, thyme and lavender flowers. You can find it as such in big stores :). Then, going by the idea that all pasta is even better if we coat it in a layer of cheese and pass it a little through the oven, I heated the oven, I threw some mozzarella on top and, look, I prepared gnocchi baked with bolognese sauce!

Ingredients (for 6 servings):
& # 8211 dumplings 500 g
& # 8211 minced beef 600 g
& # 8211 onion 4 pcs. (250 g)
& # 8211 garlic 3 puppies
& # 8211 tomatoes 4 pcs. (450 g)
& # 8211 unt 30 g
& # 8211 dry red wine 100 ml
& # 8211 tomato juice 100 ml
& # 8211 broth 1 tablespoon tip (50 g)
& # 8211 mozzarella 200 g
& # 8211 herbs of Provence 1 tablespoon grated
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. In a non-stick pan, sauté the onion in melted butter. When the onion has become translucent, add the minced meat. Chop it with a spoon or spatula so that it does not remain & # 8220guguloaie & # 8221 of meat. Add the red wine and leave for a few minutes, stirring occasionally. Add the tomatoes (cut into pieces) and garlic (chopped).

Add the tomato sauce and broth. Turn on low heat and simmer for 10-15 minutes. Add the herbs of Provence, season with salt and pepper. Let it boil for another two or three minutes, then turn off the heat. In a large bowl of Jena, put half of the bolognese sauce, the gnocchi and the rest of the sauce. Be careful, I didn't boil the gnocchi at all because they were fresh and I thought that the time they would spend in the oven was enough! But if you want to be sure, you can boil them for 2-3 minutes in boiling water with a little salt.

Cover with mozzarella, grind a little more pepper on top and put in the hot oven. Leave for 30-35 minutes (check a gnocchi to make sure they are cooked), turn off the heat and let it breathe for a few minutes.

Preparation Chicken wings with Asian icing

Start with the sauce. In a saucepan, boil 100ml of water together with the soy and fish sauces, chili flakes (optional), freshly grated or dehydrated ginger, brown sugar and lemon juice. Add 2 cloves of garlic (from the 4-5) cut into thin slices. Bring everything to a boil and leave for 10-15 minutes on low heat to reduce and bind a little.

Heat a frying pan or pan with thicker walls (tuci type) and add the 2 tablespoons of oil. Fry the wings well (previously washed and wiped with paper towels) on both sides, until well browned. Set aside in a bowl and keep warm.

In the remaining fat from the frying add the finely chopped red and green onions, the remaining 2-3 cloves of crushed garlic and mix over low heat until translucent.

Quench everything with the previously prepared sauce and simmer for 2-3 minutes. With the help of a spatula, all the pieces fried and glued to the walls of the dish come off (they will give a very good taste to this food).

Reinsert the red chicken wings in the pan and adjust the taste (pepper, possibly salt). Leave it to boil for 10-15 minutes, over low heat, without a lid, until the sauce decreases and they become copper-brown and caramelized. Stir from time to time so as not to burn and turn the wings from side to side.

Potato dumplings with chicken and mozzarella

Potato dumplings with chicken and mozzarella, recipe. How to prepare potato dumplings with chicken and mozzarella. Pasta with tomato sauce and mozzarella. The best potato gnocchi with chicken and mozzarella.

If we have pasta on the menu, then I am the happiest man !! I like pasta prepared in the same way, I love lasagna, Milanese spaghetti, spaghetti with Bolognese sauce, not to mention cannelloni or pasta in cheese sauce.
Potato dumplings with chicken and mozzarella is a very easy recipe to prepare.
If you have more time, I recommend making gnocchi at home, from potatoes, eggs and flour, they will be as good as the ones you bought, and you can adapt the sauce to your taste.

Potato dumplings with chicken and mozzarella -Ingredients

300 g of fresh potato dumplings
125 g fresh mozzarella-Delaco
200 g chicken breast
5 larger cherry tomatoes
2 tablespoons olive oil
3 tablespoons tomato sauce
2-3 tablespoons grated parmesan
2 cloves of garlic, match
a teaspoon of sugar
rocket (optional)

Potato dumplings with chicken and mozzarella - Preparation

The sliced ​​chicken breast is seasoned with salt and pepper.
Put the olive oil and finely chopped garlic in a pan.

Immediately add the chicken breast and leave it for 2-3 minutes until it browns a little. Add the tomatoes cut in four or two if they are smaller, and sauté until it starts to leave sauce. Add the tomato sauce, season with salt, pepper, basil, sugar and leave on the fire for about 1-2 minutes.
While we prepare the sauce, we boil the water for the gnocchi. Add salt to taste and bring to the boil, add gnocchi and simmer until it rises to the surface.
We take them out with a spatula and add them over the sauce.
If the sauce is lower, add a few tablespoons of the water in which we boiled the gnocchi.
Saute for 1 minute, then remove from the heat, place the mozzarella slices on top and grate the Parmesan cheese.
Put the pan in the preheated oven at 220 degrees C until the mozzarella melts and au gratin a little.
They eat hot, I put an arugula hand on them.

Chinese food with chicken breast and vegetables (Chinese food)

-4 bell peppers in 4 colors (red, yellow, orange and green), -2 pieces of bigger or 3 smaller chicken breasts, -100 ml of olive oil, -3 suitable carrots, -1 box of sliced ​​mushrooms, -1 can of boiled corn, -3 tablespoons soy sauce, -3 tablespoons BBQ sauce-barbeque sauce, -2 tablespoons pomegranate molasses (pomegranate molasses), -2 tablespoons spice or vegeta, -1/2 glass of water + 1 tablespoon of food starch, -salt, -piper, Salt is added after we put the soy sauce and spice, because they are already salted.,, Basmati rice garnish,, Ingredients :, -300 g. rice ,, -6 tablespoons olive oil ,, -2 teaspoons of ground hell (cardamom), -salt to taste ,, -a teaspoon white pepper (optional). -boiled water (for every 100 g of rice use 200ml of water, plus 2 tablespoons oil or butter)

Difficulty: Average | Time: 1h 30 min