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Chicken legs in tomato sauce

Chicken legs in tomato sauce


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Wash the chicken legs very well, then cut them in half.

Prepare the sauce by mixing the spices with the oil, then with the tomato paste and water.

Grease the chicken legs well with this sauce, place them in the shape of a yena (which also has a lid). Pour the beer over the thighs, sprinkle with basil and dried rosemary and put the covered form with a lid in the oven at high temperature for an hour.

15 minutes before the cooking time expires, remove the lid. (From time to time, remove the form from the oven and turn the meat on all sides to brown evenly.)

Good appetite!


Chicken legs in dried tomato sauce

Chicken legs in dried tomato sauce from: chicken legs, butter, uaturoi, red pepper flakes, chicken soup, sour cream, sun-dried tomatoes in oil, parmesan, basil, oregano, thyme.

Ingredient:

  • 8 upper legs of chicken
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup chicken soup
  • 1/2 cup sour cream
  • 1/3 cup chopped tomatoes in oil, chopped
  • 1/4 cup parmesan
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

Method of preparation:

Season the chicken legs with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken legs, brown for about 2-3 minutes on each side.

Remove from the pan and set aside. Add 1 tablespoon of butter to the pan. Add the garlic and red pepper flakes. Cook for 1 minute, stirring constantly.

Stir in chicken broth, sour cream, sun-dried tomatoes, parmesan, basil, oregano and thyme. Bring to a boil, then reduce heat and simmer for about 5-7 minutes. Incorporate the thighs back into the pan.


Chicken legs in milk marinade

Anyone who loves to make steaks knows that a meat marinated in advance is much better than that put directly in the oven or on the grill. You probably already know that chicken can be marinated in beer or with lemon and spices. But it can also be marinated in milk, either sweet milk or whipped milk. The meat will thus be much more tender and will taste better.


I kept grating

  • 2-3 trout
  • 4 threads of thyme
  • 4 strands of basil
  • 1 clove of garlic
  • salt
  • butter

The fish is cleaned and washed, drained and greased with butter. Thyme, basil and garlic are finely chopped. Mix with salt and a little oil. With this mixture, fill the fish. Wrap each trout in aluminum foil and place on the hot grill. Allow to brown well on both sides.


HOMEMADE CHICKEN SHAORMA & # 8211 SIMPLE AND EASY RECIPE

Homemade chicken shaorma it is very tasty, easy to prepare, with aromatic, tender and juicy meat, accompanied by greens, french fries and sauces.

Chicken shaorma is one of the most popular fast food dishes in the world, and its recipe dates back to the eighteenth or nineteenth century and seems to come from the Ottoman Empire. It was originally made with lamb.

It is a staple food in the Middle East, but it is known all over the world. Shawrama is the Arabic name meaning & # 8221 turns & # 8221, referring to the rotating block of meat for grilling.

In the Middle East, toppings include tahini, garlic sauce (toum), tabouleh salad, fattoush, tomatoes and fresh or pickled cucumbers.

The original versions did not contain mayonnaise and french fries.

Homemade chicken shaorma it can be as good as the one you buy or even better, with tender and juicy meat, well flavored, tasty sauces and vegetables. If you like spicy food, use hot sauce or hot peppers.

The recipe I propose below is one of the simplest possible.

Homemade chicken shaorma it can replace lunch or dinner, because it can be said that it is composed of the main course, garnish and salad.

You can also prepare it when you have some friends visiting, and everyone will pack their own shaorma and put in it what they like and how much they like it.

If you want to make it more dietetic, replace mayonnaise with yogurt, give up french fries and the problem is solved. Here's how you can turn this type of dish into a healthy and tasty one.

You can fry the potatoes in an airfryer (without oil) or in the oven.

To prepare chicken shaorma you can use both chicken breast and boneless thighs.

The importance is in the marinade, which contains some mandatory ingredients: yogurt, quality olive oil, fresh lemon juice. For better taste you can also put tomato paste and red wine vinegar.

If you marinate the chicken as you will see in the written explanations, I guarantee that you will get one chicken shaorma so good you won't go to the shaormerie anymore.

To know exactly what spices to use for marinating I watched a lot of videos with Lebanese or Turkish chicken shaorma and I kept everything I found common in most recipes.

If you are a fan of Lebanese recipes, I invite you to be inspired by the collection of recipes that you can see if click here.

Preparing the chicken depends on your preferences. Either fry it in a pan in oil, or in the oven, or choose the simplest option that keeps the flavors and good taste & # 8211 on the grill.

The oven variant is the least suitable because the chicken leaves juice and boils in it instead of frying. In this way you will lose some of the flavors left by the marinade.

I prefer the grilled version that also ensures the smoke aroma. It is very important not to overcook the chicken, so as not to dry it.

Now I leave the list of ingredients and how to prepare explained step by step.

INGREDIENT:

For the marinade:

2 teaspoons tomato paste

1/2 tablespoon red wine vinegar

1/2 teaspoon seasoning 7 peppers

1 teaspoon garlic powder

1/2 teaspoon cinnamon powder

1/2 teaspoon cardamom powder

1 teaspoon ginger powder

1 tablespoon sweet paprika

For assembling chicken shaorma:

The secret of a good chicken shaorme lies in marinating the meat.

I prepared the marinade for the beginning. I put the yogurt in a bowl. Over this I put tomato paste, oil, lemon juice and red wine vinegar.

I then added all the spices I listed in the list of ingredients. If you miss one of them, it's not a problem, the marinade will come out good, but it loses a little of the flavor I tried to bring to the recipe.

I mixed very well, until the composition was homogenous.

I put the pieces of chicken breast that are about 1 cm thick in the marinade one by one and I covered them with it until they were well covered.

I covered the bowl with cling film and put it in the fridge for at least 4 hours, then I took it out and left it at room temperature for an hour.

Before I put the meat on the grill, I fried the potatoes so that they were all ready at the same time.

I fried the chicken breast on a very hot cast iron hob. I left some of the marinade on the meat.

After frying them on both sides, I took them out and let them rest for 5 minutes. Meanwhile, I mixed the mayonnaise sauce with ketchup and heated the glues.

I cut the chicken breast into thin strips.

I greased the stick with pink mayonnaise sauce, sprinkled with chopped lettuce, then I put slices of red onion, meat, pickles, hot peppers, tomato slices, french fries and garlic sauce.

I wrapped the shaorma, I put it in paper, but you can also use a foil.

Depending on your taste, you can put green parsley, cabbage, fresh cucumbers in shaorma. Instead of mayonnaise you can use Greek yogurt and you have a very healthy shaorma.

I prepared 4 chicken shaormas, but I didn't use them in all the same combinations. For the child I did not use pickles and hot peppers, and the mother wanted in shaorma that the pink mayonnaise sauce be put over the potatoes.

You can add other ingredients (parsley, cabbage, cucumber, tahini sauce, ketchup) according to your taste.

I hope I convinced you to try shaorma at home too. It is easy to make and very good!

I invite you to follow me on the channel YouTube. Don't forget to click on the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Recipe of the day: Chicken legs in dried tomato sauce with sour cream

Chicken legs in dried tomato sauce with sour cream from: chicken legs, butter, uaturoi, red pepper flakes, chicken soup, sour cream, sun-dried tomatoes in oil, parmesan, basil, oregano, thyme.

You may also be interested in:

Chicken legs in dried tomato sauce with sour cream

Ingredient:

  • 8 upper legs of chicken
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup chicken soup
  • 1/2 cup sour cream
  • 1/3 cup chopped tomatoes in oil, chopped
  • 1/4 cup parmesan
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

Method of preparation:

Season the chicken legs with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken legs, brown for about 2-3 minutes on each side.

Remove from the pan and set aside. Add 1 tablespoon of butter to the pan. Add the garlic and red pepper flakes. Cook for 1 minute, stirring constantly.

Stir in chicken soup, sour cream, sun-dried tomatoes, parmesan, basil, oregano and thyme.

Bring to a boil, then reduce heat and simmer for about 5-7 minutes.

Incorporate the thighs back into the pan. Bake for about 30-35 minutes at 150C.


Chicken legs in tomato sauce with vegetables and garlic

6-7 upper chicken legs, 1 can of diced tomatoes in broth or a cup of broth, 2 bell peppers, 2 onions, 2 heads of garlic, 1 carrot, 1 cup chicken soup, 1 teaspoon paprika, salt and pepper after taste, oil for frying

Method of preparation

The chicken legs are washed, portioned and cleaned of any remaining feathers, then wipe gently with a kitchen towel to absorb excess water. Heat a little oil in a frying pan, then fry the thighs and lightly brown on both sides. After they have browned, take them out in a bowl and set them aside.

The vegetables are cleaned and cut into larger strips. In a saucepan put a little oil, cook the vegetables (onion, pepper, carrot), add over them 1 teaspoon of paprika and a pinch of salt. After they have hardened, add a cup of homemade broth or a can of diced tomatoes. Add the browned thighs to this sauce and pour over a cup of chicken soup. Season with salt and pepper to taste and cover with a lid. Allow to simmer until the sauce begins to subside and the meat softens and penetrates the flavor of the sauce. When the sauce is almost low, add the chopped garlic from the knife, mix well and leave for 1-2 minutes on the fire, to leave the garlic flavor in the sauce, then turn off the heat and can be served with a salad garnish. , rice or puree.


Marinated chicken legs

An easy to roast steak for Mediterranean lunch or dinner. In order not to make a mistake, put the marinated chicken meat in a tightly closed plastic bag and keep it in the fridge during the marinade.

Mix the broth with a powder of paprika, honey, soy sauce, and greens (tarragon and oregano). Grease the chicken legs with this mixture and let it marinate for 2 hours.

Meanwhile, prepare the sauces.

Finely chop the onion, fry lightly in hot oil until it becomes glassy, ​​and then add the mango cubes and let it simmer for 2 minutes. Add the diced tomatoes to the pan and simmer for 5 minutes. Season with salt and pepper and set aside to cool.

In a bowl, mix the yogurt with the parsley, orange juice, curry and mayonnaise and cool.

After marinating, put the legs in the oven heated to 200C and let them brown for 30-35 minutes.

Serve with cold sauces.

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Chicken legs with tomato sauce and mushrooms

& # 8211 6 small chicken legs
& # 8211 2 tablespoons butter
& # 8211 1 tablespoon chopped green parsley
& # 8211 1 dose red (400g)
& # 8211 2 matching onions
& # 8211 4-5 cloves garlic
& # 8211 a cup of chicken soup (200ml.)
& # 8211 1 tablespoon flour
& # 8211 salt, pepper
& # 8211 1 small box of mushrooms (optional)

Method of preparation:
Lightly fry the chicken legs in butter until it changes color, add the chopped parsley. They are then removed and put in the form that we will put later in the oven.
In the same pan with butter in which we fried the thighs, we put the larger chopped onion, the sliced ​​mushrooms and garlic. Let them simmer for a few minutes, then add the cup of soup (you can replace the soup with water) and the tomato sauce in which I mixed the spoonful of flour, season with salt and pepper.
Boil the sauce for approx. 5 minutes, then pour it over the chicken. Put the pan in the oven for 40-45 minutes, at the right heat (180 degrees)
It is ready when the sauce has thickened and decreased and the meat is soft.
The thighs can be served with either mashed potatoes or rice.


Marinated chicken legs

An easy to roast steak for Mediterranean lunch or dinner. In order not to make a mistake, put the marinated chicken meat in a tightly closed plastic bag and keep it in the fridge during marinating.

Mix the broth with a paprika powder, honey, soy sauce, and greens (tarragon and oregano). Grease the chicken legs with this mixture and let it marinate for 2 hours.

Meanwhile, prepare the sauces.

Finely chop the onion, fry lightly in hot oil until it becomes glassy, ​​and then add the mango cubes and let it simmer for 2 minutes. Add the diced tomatoes to the pan and simmer for 5 minutes. Season with salt and pepper and set aside to cool.

In a bowl, mix the yogurt with the parsley, orange juice, curry and mayonnaise and cool.

After marinating, put the legs in the oven heated to 200C and let them brown for 30-35 minutes.

Serve with cold sauces.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Video: Chicken legs with tomato sauce: the secret to make them tender and juicy! (May 2022).