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Baked Chicken & Rice with Ginger and Garlic

Baked Chicken & Rice with Ginger and Garlic



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Wipe the chicken, pass it through the flame (ie :)) burn it), wash it, wipe it again with a napkin.

Cut into two pieces. Grease with lemon.

Sprinkle with garlic.

Season the spices, mix with 2-3 lbs of olive oil, grease the chicken with a brush, put the pieces of butter on top and place in the pan on a bed of diced apples.

Place in the preheated oven for about 1.5 hours on medium heat.

Rice

In a hot pan add a little olive oil, fry the garlic very little and then add the ginger, onion, spice; cook a little together, about 1-2 minutes.

Add the washed rice, soup / hot water, add salt, boil for about 10 minutes, add the finely chopped dill, cover with a towel and set aside for 15-20 minutes.


Good appetite!



Pineapple chutney, baked ham and rice

For a suitable contrast, they bring together colors and tastes from Asian cuisine, in a perfect, festive lunch. Pineapple chutney, baked ham and rice is a slow-moving, time-consuming dish that requires many dishes to be washed, whose flavor is sure to gather family and friends around the table. The sweet and sour pineapple chutney highlights the peppery white meat, along with an aromatic portion of brown rice, green lentils and caramelized onions. The result is an explosion of flavors and tastes that balance perfectly on the plate.

Ingredients for baked ham with crust
  • 1 slice of ham of about 1 kg
  • 2 teaspoons pink peppercorns
  • 1 teaspoon of green and black peppercorns
  • 1 teaspoon cumin seeds
  • 2 teaspoons of smoked paprika
  • 2 teaspoons salt
  • 3-4 cloves of garlic
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 300 ml vegetable or chicken soup
  • 2-3 bay leaves
  • a few sprigs of thyme and rosemary
  • 3 tablespoons of cranberry or honey.
Ingredients for pineapple chutney
  • 450 g of fruit pulp and 100 ml of juice, from 1 pineapple of about 1.2 kg
  • 50 g golden raisins
  • a piece of fresh ginger (40 g)
  • 2 medium red onions
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 small green hot pepper
  • 2 tablespoons sunflower oil
  • half a teaspoon of chilli and turmeric powder
  • 4 tablespoons brown sugar
  • 4 tablespoons apple cider vinegar and honey
  • 2 tablespoons lime juice
  • a few fresh coriander leaves
  • salt to taste
Ingredients for brown rice garnish
  • 250 g brown rice
  • 100 g green lentils
  • 100 ml of olive oil
  • 4 cloves of garlic
  • 2 yellow onions
  • seeds from 4 cardamom pods
  • 1 star anise
  • 400-500 ml chicken or vegetable soup or water
  • salt to taste.
Preparing the ham in the oven

I washed the slice of meat, dabbed it with a clean kitchen towel, and cut the skin around it so that the piece of meat would not tighten during cooking. In a mortar, I crushed the peppercorns and cumin, then I added the rest of the spices, the crushed garlic, the salt, the oil and the mustard and I mixed everything well. After greasing the meat on both sides with this marinade, I placed it in a heat-resistant glass tray with a lid and kept it in the fridge for about two hours. In the meantime, I started making the chutney.

Preparing the pineapple chutney

This spicy chutney can be made longer before serving, stored for up to 2 weeks in the refrigerator, and can be eaten cold or heated. It is also perfect with grilled ribs or crispy muscle.

I peeled the pineapple from the peel and back and cut into cubes three quarters of it (plus, minus 450 g of pulp). With the help of a juicer I squeezed some of the remaining fruit to get about 100 ml of juice. I cleaned and chopped the vegetables, chopped the coriander leaves and set them aside.

In a saucepan, heat the oil over medium heat and sauté the onion for 3 minutes, stirring constantly. Then I added the spices, ginger cubes, garlic bell pepper and hot pepper and mixed them on the fire for 2 minutes. After putting the liquid ingredients, sugar, pineapple and raisins in the pan, I reduced the heat to a minimum and cooked everything for another 15 minutes, stirring from time to time, until the fruits and vegetables were quite soft. I put out the fire, added salt to taste and coriander to serve.

Bake the ham in the crust

First, I preheated the oven to 200 degrees Celsius. I took the tray out of the fridge and left it on the kitchen table for a while so that the piece of meat could reach room temperature before putting it in the oven. I melted some frozen cubes of chicken soup - a simple homemade ingredient, which I use as a water substitute and as a base for various dishes, which enriches the taste of the plate. I lightly poured the chicken soup into the pan, being careful not to wash the spices off the meat. I tossed the bay leaves, thyme leaves and rosemary sprig in the pan, then covered the pan with the lid and left it in the oven for almost an hour.

In the meantime, I prepared the rice garnish, the preparation of which can be found below.

After the first hour in the oven, I let it drain on the dial for another 30 minutes, during which the meat began to brown nicely, without a lid. From time to time, I poured sauce from the pan over the meat, so as not to let it dry. I turned the meat on the other side, greased it with the sweet and sour cranberry jam and left it in the oven for another 20 minutes - at 220 degrees, this time. In the end, a delicious sauce formed in the tray, and the meat got a fine crust, becoming soft and tender inside. If not eaten immediately, the meat can be enjoyed cold, in sandwiches or as a pie filling.

Prepare the garnish of brown rice, green lentils and caramelized onions

Cheap, filling and fragrant, I also like this garnish as a main course. This time, I chose to put it on the plate with the meat.

In a pot of boiled water, slightly salted, I put the lentils and continued to cook for 20 minutes on low heat. I drained it and set it aside.

I cut the onion lightly and sautéed it over low heat in 60 ml of oil previously heated in a pan, stirring occasionally. After almost 25 minutes, the onion caramelized and I put it aside, along with the oil left in the pan.

Separately, in a large saucepan, heat the remaining oil, add the spices and brown rice and sauté for 3 minutes until the rice grains start to crack and the spices release their flavors. Then I poured the soup, added a pinch of salt and left everything to boil under the lid, keeping the heat to a minimum. After 50-60 minutes, the rice has boiled, but the cooking time depends on the type of rice. I let the rice rest under the lid for 10 minutes, then mixed it lightly with the caramelized onions and boiled lentils. Before serving, I added a few drops of olive oil.

I hope you enjoyed this recipe for pineapple chutney, baked ham and rice and that you will try it soon. It is a real challenge for the taste buds, which can not decide whether they are dealing with something sweet-sour, salty or slightly hot and peppery.


Chicken with sweet and sour sauce in the oven

This is a fantastic recipe. although it may sound somewhat bizarre. In any case, I always have to invent new dishes with chicken, because my family asks me to cook chicken every Sunday. It's starting to get stressful, but it's still one of the most successful new recipes, as it always brings a smile to her funny face.

Preheat the oven to 190 ° C / stage 5 on the gas one. Season the chicken abundantly inside and out and fill the bird's cavity with the mixture of parsley and ginger. Cut the peppers and red onions into quarters and place them all in a saucepan. Add the hot peppers, pineapple and fennel seeds. Sprinkle with 3 tablespoons of olive oil, sprinkle with salt and pepper and mix the composition well in the bowl. Place the chicken over the mixture, grease it with a little oil and bake it for VA hour, at the middle level of the preheated oven. The chicken is ready when the meat comes off the bones easily.

Once cooked, drain the chicken well. Then take it out on a plate together with half of the vegetables and pineapple, then let it cool for 5 minutes, during which time prepare the sauce. With the food processor, mix the rest of the vegetables and pineapple in the bowl with the sugar and balsamic vinegar and add a little salt if needed. Mix for a long time to obtain a sauce as homogeneous as possible - add a little boiling water, if necessary to thin it. To make the sauce even finer, you can pass it through a large sieve, but I don't do that. Season the sauce to taste.

To be honest, I can't think of a better way to serve the chicken than with some quickly browned noodles or steamed or steamed rice. Place the chicken and vegetables in the middle of the table and enjoy.


Method of preparation

We wash the fish, clean it of the intestines, cut the head and tail, then cut it in half lengthwise, grease it with a little olive oil, season it with salt and pepper and put it in a heat-resistant dish that we cover. with aluminum foil and put it in the oven heated to 180 degrees for 20 minutes. Cut the green onion into slices and put it to harden in a tablespoon of olive oil, let it soften and add the garlic, hot pepper, ginger, all finely chopped. Let them simmer for another 1-2 minutes and add the rest of the ingredients listed above. After the 20 minutes have passed, take the bowl out of the oven and pour all over the sauce we made and put it in the oven, without aluminum foil for another 10 minutes. Boil a bag of basmati rice according to the instructions on the package, put it nicely on the plate with a ring, put rice on top of the aromatic sauce in which the fish was made and decorate with slices of green onion leaves.


Ginger Chicken - 4 Recipes with Orange, Lemon, Garlic or Mushrooms

Who can resist the rich aroma of ginger? In order to benefit from the multitude of health benefits that this spice offers us, we can strain it into different foods. There are a lot of ginger dishes inspired by Indian or Asian cuisine that we can try. I chose a few recipes for chicken with ginger, prepared in various ways, one more special than another.


Recipe of the day: Chicken flavored with rice and coriander

Chicken flavored with rice and coriander from: coconut milk, chicken soup, butter, curry paste, fish sauce, brown sugar, ginger, garlic, pepper flakes, chicken breast, pumpkin, bell pepper, onion, peas, lime juice, coriander, Brown rice.

Chicken flavored with rice and coriander

Ingredient:

  • 2 cans of coconut milk
  • 1 cup chicken soup
  • ¼ of a cup of butter
  • 3 tablespoons curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped ginger
  • 1 clove finely chopped garlic
  • ¼ teaspoon crushed red pepper flakes
  • 2 kg chicken breast, chopped
  • 3 cups chopped pumpkin
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 1 onion, sliced
  • 2 cups peas
  • 2 tablespoons lime juice
  • ½ cup of freshly chopped coriander for serving
  • 3 cups cooked brown rice for serving

Method of preparation:

In a saucepan, mix the coconut milk, chicken soup, butter, curry paste, fish sauce, brown sugar, ginger, garlic and red pepper flakes. Add the chicken breast, pumpkin, pepper and onion and mix gently.


Cover and cook over low heat for 4 hours.


Baked Chicken & Rice with Ginger and Garlic - Recipes

Over the weekend I cooked pasta for the whole family and easily found a way to prepare two different options at the same time and with almost the same ingredients. One diet and one for my husband and son.

That way, the diet doesn't seem so difficult, and you don't even have to prepare two different dishes. And so that there are no discussions, I tell you from the beginning that the pasta in the picture is normal, but if you are on a dukan diet, just replace the classic pasta with the shirataki type ones.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Ingredients

-250-300 g paste shirataki or

-300 g of classic or wholemeal pasta

- 250 g canned chopped tomatoes

Preparation

First we deal with pasta. If we use shirataki we proceed as follows: wash the pasta in 2-3 waters, then put it to boil in boiling water for 5-10 minutes.

If you use classic pasta, boil them in boiling water for as many minutes as it says on the box, during which time we take care of the chicken and sauce.

Cut the chicken breast into cubes of about 1.5 cm and then cook them in a hot pan until the meat is white on all sides and the chicken is penetrated.

Remove the chicken from the pan, add the olive oil and sauté the onion and the onion for 2-3 minutes. Add the canned tomatoes and spices and simmer for about 10 minutes, stirring occasionally. Turn off the heat and add the previously prepared chicken breast and the drained pasta. Mix well and pour the whole composition into a heat-resistant dish.

If you prepare them at the same time for the diet, but you want to prepare them for the family, then divide the chicken with sauce in two and mix one part with shirataki pasta and the other with normal pasta, and then pour them into two different dishes.

Place in a preheated oven at 180 degrees and leave for about 15-20 minutes. In the classic version, you can sprinkle grated cheese on top of the pasta before putting them in the oven.


Articles in category: Chickens

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Baked chicken with new potatoes - very tender and extremely fragrant

  • Baked chicken with new potatoes (Maria Matyiku / Epoch Times) Baked chicken with new potatoes
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparation of rosemary mixture (Maria Matyiku / Epoch Times) Preparation of rosemary mixture
  • Preparing the Chicken (Maria Matyiku / Epoch Times) Preparing the Chicken
  • The whole chicken greased with rosemary oil marinade is placed in the middle of the tray. Add all the cut potatoes, which are mixed with the aromatic oil left over from the greased meat (Maria Matyiku / Epoch Times). The whole chicken greased with the rosemary oil marinade is placed in the middle of the tray. Add all the cut potatoes, which are mixed with the aromatic oil left over from the meat grease.
  • When the chicken is well penetrated, take it out of the oven and serve it while it is hot (Maria Matyiku / Epoch Times) When the chicken is well penetrated, remove it from the oven and serve it while it is hot.

Baked chicken or cauldron is a simple traditional steak, very tasty and full of flavors - which is hard to resist. In the traditional recipe, the chicken was seasoned with a mixture of spices based on thyme or parsley. In this version we suggest marinating the chicken in a mixture of rosemary with garlic, paprika, pepper and oil. Rosemary used in moderate and balanced amounts, complements the steak with a bouquet of very fine flavors. But when used in excess, the aroma of rosemary becomes dominant and can give a slight bitter taste to food.

Ingredient:
a whole chicken of about 1.2 kg,
1 teaspoon rosemary,
3-4 cloves of garlic,
1/2 teaspoon pepper,
1/2 teaspoon paprika,
1 teaspoon salt,
100 ml oil,

1/2 kg new potatoes,
salt and pepper,
a few sprigs of parsley

Optionally, a tablespoon of brown sugar dissolved in a few tablespoons of water can be used to glaze the chicken, or a spoonful of maple syrup mixed with two tablespoons of water can be used.

Preparation:

Preparing the chicken in the oven is extremely simple. The chicken is cleaned of any remaining stalks, washed well with cold water, then drained of excess water with a paper towel.

In a small bowl put together: paprika, pepper, a teaspoon of salt, rosemary, crushed garlic and oil. Mix all the ingredients well, and with a brush grease the chicken both inside and out. The chicken is left to marinate for at least half an hour, preferably a few hours. During this time the meat is tender and flavored. From time to time, the chicken is greased again to refresh the oil, which otherwise drains easily from the chicken.

The oven is heated to 180C.

The marinated chicken is placed in the middle of a heat-resistant tray. Add all the new potatoes cut into larger pieces or leave whole if small.

Sprinkle the potatoes with the oil left over from greasing the meat. Add salt and pepper to taste. Add half a cup of water to the pan and boil the potatoes at the beginning. At the same time, the vapors emanating from the water in the tray keep the meat tender, preventing it from drying out.

Place the tray in the oven for approx. an hour, until the meat is browned. From time to time, grease the chicken with the sauce in the pan or with the mixture of sugar or maple syrup.

When the chicken is well penetrated, take it out of the oven and serve it with potatoes while it is hot. Chopped green parsley can be sprinkled over the potatoes. Pickles or a light salad can be served with it.

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CHICKEN WITH GINGER

Chicken with ginger, a delicious Asian recipe from Chinese cuisine, fast, simple and very easy to prepare.

For ginger chicken recipe it is recommended to use chicken breast, with tender meat, which cooks very quickly. If you use boneless, skinless chicken legs, the cooking time may be a little longer, but the recipe will be just as tasty.

The recipe is prepared by Adina Ciocalau, author of the blog Recipe book , within the Gatesc project with friends, which I can no longer perform live during this period.

I told myself that it would be a shame not to continue cooking at least in this way, at a distance, only online, so that my friends can bring you new recipes.

Adina is a specialist in Asian recipes, as she lived in Japan for a few years, but also visited other Asian countries. He has a lot of recipes from Asian cuisine, so I invite you to visit his blog and get inspired. Mi-am ales si eu doua retete de supe pe care vreau sa le fac curand.

Pe Adina o gasiti si pe facebook, daca apasati here.

Va astept si eu in fiecare zi pe pagina mea de facebook (click here) cu multe retete, idei si sugestii pentru ca meniul vostru sa fie in fiecare zi rapid, gustos si usor de pregatit. Tot pe facebook gasiti si grupul Gatesc cu Prietenii – retete delicioase, un grup realizat special pentru a promova acest proiect.

Coming back to reteta de pui cu ghimbir trebuie sa va spun ca Adina a folosit atat ghimbir proaspat, cat si sub forma de pudra.

Ghimbirul este unul din cele mai intalnite ingrediente in bucataria asiatica, alaturi de sosul de soia si usturoi.

Acesta este cunoscut ca ingrediente in bucataria asiatica, dar si in Orientul Mijlociu. Dincolo de aroma speciala si gustul bun pe care il ofera mancarii, acesta ofera o multime de beneficii pentru sanatate, fiind folosit si in scopuri medicinale de multe secole. Este bogat in calciu, magneziu, fier si o multime de vitamine, fiind considerat si un antioxidant puternic.

Noi suntem fani ai bucatariei chinzesti, asa ca pe blogul meu veti gasi o multime de retete pe care le-am strans intr-o colectie. O puteti descoperi daca apasati here. Cele mai accesate retete din bucataria chinezeasca pregatite de mine le puteti citi daca apasati pe titlurile retetelor:

To prepare pui cu ghimbir ar fi indicat sa folositi un wok, insa acesta nu este usor de utilizat pe o plita cu inductie si nu are toata lumea in casa o tigaie de acest gen. Daca nu aveti wok folositi o tigaie de fonta sau macar o oala cu fund dublu.

Now I leave the list of ingredients and how to prepare for pui cu ghimbir explicat de Adina, pas cu pas:

INGREDIENT:

1 teaspoon sesame seeds

Pentru pane:

2 linguri amidon alimentar

1 teaspoon garlic powder

1 lingurita pudra de ghimbir

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot pepper flakes

2 tablespoons honey

1 lingurita Sos Sriracha (sau orice tip de sos iute)

Pentru a pregati reteta rapid se pregatesc ingredientele la indemana. Pieptul de pui se taie in fasii.

Intr-un bol se bat ouale. In alt bol se pun se amesteca toate ingredientele pentru panare.

Se toarna uleiul intr-o craticioara si se pune pe foc. Pana se incinge se dau bucatile de pui prin oua, apoi prin amestecul pentru panare.

In momentul in care uleiul s-a incins se pun bucatile de pui, fara a le ingramadi. Se prajesc pe rand pana se rumenesc pe ambele parti.

In acest timp se amesteca ingredientele pentru sos intr-un bol.

Dupa ce s-au rumenit se scot pe o farfurie. Se stropesc bucatile de pui cu sosul cu miere de albine, ghimbir si soia, apoi se presara semintele se susan si ceapa verde taiata rondele.

Ca orice reteta din bucataria asiatica, puiul cu ghimbir are pe post de garnitura orez basmati.

Cautati pe blog cum se gateste orez simplu la abur sau orez prajit cu ou si legume pentru ca aceste retete sunt explicate pas cu pas si nu aveti cum sa gresiti.

Daca vreti puteti folosi paste sau taiteti din orez.

Asa cum vedeti reteta de pui cu ghimbir este foarte simpla, rapida si usor de pregatit, chiar si de catre un inceptor in bucatarie.

Multumesc, Adina pentru ca ai fost de acord sa participi la “Gatesc cu Prietenii”!

VA invit sa ma urmariti si pe canalul de YouTube.