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Chickens with olives

Chickens with olives


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It is one of my favorite networks, it is very delicious and I recommend it to everyone. You won't be sorry.

  • 1.5 kg whole chicken
  • 200 g pitted black olives
  • 3 pieces of small onions
  • 2 pieces of garlic clove
  • 2 red pieces in broth
  • 1/2 piece of lemon
  • 3 tablespoons olive oil
  • 1 link parsley
  • 1 pinch of salt, pepper

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chickens with olives:

1. Heat the oil in a large saucepan and cook for 5 minutes the finely chopped and finely chopped onion and sliced ​​garlic. Add the cleaned and washed chicken pieces, sprinkle with salt, pepper and pour a glass of water. Leave on low heat for about 40 minutes.

2. After this time, add the tomatoes, olives and lemon cut into thin slices and leave on the fire for another 10 minutes. Turn off the heat, sprinkle with parsley and after 5 minutes serve.


Details on how to prepare a scary pizza recipe with olives and chicken

  1. Cleans and debones 1 chicken breast LaProvincia .
  2. The breast is cut into strips into small pieces and seasoned with salt and pepper to taste.
  3. Put in a grill pan 20 ml of olive oil and let the chicken strips fry until they become coppery.
  4. Grease the pizza tray with 10 ml of olive oil and place the dough.
  5. Place the chicken pieces evenly distributed over the counter.
  6. Add those to the pan 5 slices of mozzarella data on the grater, and then put the ones 300 g of tomato paste , over which they are sprinkled 1 teaspoon oregano .
  7. The top is decorated with 20 black olives , cut in the shape of a spider.
  8. Place the tray in the preheated oven for 20 minutes at 250 degrees Celsius.

Chicken breast roll with olives

Although the news from this period is not favorable for the consumption of chicken meat, there is a danger of bird flu, the idea is not to give up this type of meat.

Ultimately, the authorities encourage the consumption of chicken meat and, if you take all precautions and prepare the meat according to the instructions given, you have nothing to fear. After all, hysteria and general panic are useless.

Whether we managed to convince you or not to start the recipe tonight or on the weekend, I don't know. Either way, you can keep the chicken breast roll with olives for a while later, when you can be sure that you are not endangering your health and that of your family. Good appetite!

Ingredients and quantities:

1 large chicken breast (approx. 1 kg)
350 g olives
150 g grated cheese
200 g mushrooms
2 tablespoons margarine
1 tablespoon basil
5 small onions
2 cloves of garlic
3 carrots
1 parsnip
salt
pepper.

Method of preparation:

1. Washed chicken breast (without bone and without skin) is cut so as to obtain as large an area as possible.

2. Part of the olives (200 g) boil for 5 minutes, drain the olives, remove the seeds and chop.

3. Sprinkle the meat surface with pepper and a little salt, then distribute the cheese. Sprinkle chopped basil on top and, at the end, chopped olives. Roll the preparation and tie with a special thread. Grease with margarine and place on an aluminum foil.

4. Onions, garlic, carrots, parsnips are cleaned, washed and cut into large strips, which are arranged on either side of the roll, on aluminum foil. Also put here the mushrooms and olives left whole.

5. The aluminum foil is folded so as to obtain a bag, which will perfectly enclose the roll and the vegetables in it. This bag is placed in a tray, which is placed in the preheated oven for 50 minutes on medium heat.

6. The dish is served hot, sliced, surrounded by vegetables and sauce from the bag.

Suggestion: Baked steak prepared in aluminum foil is more tender and juicy.

Preparation time: 45 minutes, plus baking time.

6 servings are obtained.

Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.


Cold food with chicken and olives at the Crock-Pot Express Multicooker with pressure cooking

The food can also be prepared with rabbit or pork, but my favorite is with chicken, so as a child.

This time I chose to prepare it with the Multicooker Crock-Pot Express with pressure cooking, making my work easier, saving time, avoiding a lot of dirty dishes and at the same time keeping an impeccable aroma of food.

Having both the necessary functions, frying and boiling, it was so easy for me and I didn't even dirty the stove!

INGREDIENTS Cold food with chicken and olives at the Crock-Pot Express Multicooker with pressure cooking

  • 30 ml oil
  • boneless chicken legs (a casserole) & # 8211 approx. 800-900 g
  • 7 large onions & # 8211 1,300-1,400 kg
  • 40-50 ml dry white wine
  • bay leaf & # 8211 2
  • Concentrated tomato juice & # 8211 40-50 ml
  • buoy & # 8211 or spoon
  • peppercorns
  • olives & # 8211 how many you want if they are very fat, be careful how much salt you put in the food
  • lemon slices

Preparation Cold food with chicken and olives at the Crock-Pot Express Multicooker with pressure cooking

Peel an onion and cut it into juliennes.
We wipe the thighs with kitchen towels and cut them in half.
We set the Crock-Pot Express Multicooker with pressure cooking on the BROWN / SAUTE function.
Put the oil, press Start and wait for it to heat up well, then put the thighs.
Lightly brown them on all sides, then add the chopped onion.

Add the wine and heat everything for 20 minutes, stirring occasionally.
The onion must be well soaked and the juice must have evaporated almost completely in the bowl.
At this point we add the bay leaves, tomato juice, paprika, salt to taste, peppercorns.
We put the lid on, lock it and make sure the steam valve is closed.
Select from the menu the POULTRY function, HIGH pressure, 20 minute time and press the START button.

When the program is finished, with the help of a long spatula we turn the valve, allowing the steam to be released, then we open the lid.
If the onion was juicy and we have too much juice in the bowl, without problems we can remove 1-2 tablespoons of juice.
Add the olives and set the POULTRY program again, this time we leave it for only 3 minutes.
At the end we match the taste of salt.
Serve the food either hot or at room temperature (I like it that way) with lemon slices and fresh bread.