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Wash the chicken breast and cut into smaller pieces.
Wash the rice in a sieve and set aside to drain. Finely chop the onion and rub with a little salt. Wash the mushrooms and cut them into pieces. Carrot cut into pieces or grate.
In a saucepan over very low heat, put the oil, add the onion, carrot, chicken breast and mushrooms. Stir from time to time and drip a little water, leave it on the fire for five minutes, put the pepper and turmeric and cover with water (put 4 large cups of water in a cup of rice). Let it cook on the stove for about three quarters of an hour, add salt, if necessary add more water. I put the pan in the oven for another three quarters of an hour.
When it is ready, take it out and put the chopped parsley, mix it and eat it with gusto as it is very tasty!
Method of preparation
Chicken chops with rice with mushrooms
Put 2 tablespoons of oil in a pan. Add a chopped onion and 4 cloves of garlic. it
Chicken with mushrooms and soy sauce with white rice garnish
A cleaned onion and cut into large pieces is put to harden in a little oil with the chicken breast cut
Chicken breast stuffed with rice and mushrooms & # 8211 a surprising recipe
The recipe I propose to you is one of those perfect culinary recipes to impress your guests but also your family, a real treat:
- 4 halves of chicken breast, without bone and skin
- 150 grams of round grain rice (I used camolino)
- 600 ml. of chicken soup
- 200 grams of raw mushrooms
- 1 small onion
- 1 clove of garlic
- 60 ml. of consistent tomato broth
- 2-3 tablespoons grated Parmesan cheese
- 1 tablespoon chopped green parsley
- 30 ml. olive oil
- 2 tablespoons wholemeal flour
- salt pepper
For starters, prepare the rice for the filling: peel the onion and garlic and chop finely. Half of the amount of olive oil is heated in a saucepan. Add the onion and garlic and lightly fry, stirring constantly (picture 1). Add the washed and sliced mushrooms (picture 2), mix and reduce the heat. Bake under the lid for 3-4 minutes.
Pour hot poultry soup on top (picture 3) and when it boils, add the rice. Boil the rice for about 10 minutes, until the grain is cooked and what is in the bowl acquires a creamy appearance. Remove from the heat, add the broth, chopped green parsley and Parmesan cheese (picture 4).
Mix until smooth, season with salt and pepper, cover and allow to cool.
Beat the chicken breast halves with the hammer for slicing, salt and pepper:
Place 2-3 tablespoons of chilled rice on each schnitzel prepared in this way:
Cover the filling with the edges of the schnitzel, forming rolls that are fixed with toothpicks:
Roll the rolls in flour. Heat the remaining olive oil in a large pan and fry the rolls quickly on all sides:
Return carefully until nicely browned:
Pour 250 ml into the pan. of hot water (or chicken soup), reduce the heat and boil the rolls under the lid for 15-20 minutes:
When the food is ready, the sauce should be low and the toothpicks should come out easily from the pieces of meat:
Remove the toothpicks and serve the hot rolls, along with a garnish of your choice, I opted for a sauté of mushrooms with sour cream and rice left sprinkled with parmesan (it turned out more than it went into the pieces of chicken breast). A section of chicken breast stuffed with rice with mushrooms:
One recipe a day: Baked rice with mushrooms and chicken
Do you like rice? Are you a risotto fan? Here is a delicious food and very easy to make, excellent for a busy day when you want good food, homemade. For a plus in terms of health, use brown rice, but the food is very good with regular rice.
For 4-6 servings you need a piece of butter, two tablespoons of oil, a finely sliced large onion, a clove of chopped garlic, a chicken breast, boneless and skinless, cut into wide pieces, 300 grams of rice, 200 milliliters of white wine (worth putting wine for good and aromatic taste), 400 grams of large chopped mushrooms, a tablespoon of dried thyme, a liter of chicken soup (or water and soup concentrate), three tablespoons grated Parmesan cheese and greens for appearance.
Put the butter and oil in a large saucepan. Cook onion and garlic for five minutes, add thyme, salt and pepper. Then put the chicken and keep it on the fire for another five minutes.
Add the rice and keep everything on high heat for 2-3 minutes. Put the wine and mix until everything is absorbed. Add the mushrooms and immediately pour 3/4 of the chicken soup. Cook over low heat for 30-40 minutes, until the liquid drops and the rice is ready. Mix occasionally.
Top with the rest of the soup only if it needs to be boiled, but let the food drain well. When ready, add the Parmesan cheese and mix gently. Serve immediately, with fresh greens.
You can give up the wine and replace it with chicken soup. If you do not have problems with your figure, do not remove the skin from the chicken. Instead of parmesan, any dried, grated cheese can be used.
Risotto with chicken and mushrooms
I just love mushrooms, whatever they are, as they are forest, mushroom, pleurotus, shimeji, I love them!
They are so versatile and you can cook them in any way, in the oven, in pancakes, cream, soups, sweets or fasting to your imagination! Today I bring to your attention my favorite recipe for risotto with chicken and mushrooms a simple recipe, in turn so versatile that I tend to think that each has its own version, but better than this I have never eaten and I am convinced that it will be to your liking!
From just a few simple ingredients that every person has in the kitchen, some wonders will come out that you will get tired of! Arborio rice, chicken, onion, garlic, parsley and mushrooms. But honestly I can tell you you can also make a pilaf with chicken and mushrooms and you can give up parmesan and change the arborio rice with the one for pilaf, otherwise all the ingredients are identical, even the way of preparation.
Stay tuned for the list of ingredients and how to prepare it, and the guaranteed result will be amazing!
Ingredients for risotto with chicken and mushrooms:
- 250 g Arborio rice, is special for the dish called risotto
- 2 medium onions
- 2-3 cloves of garlic
- 350 g of fresh mushrooms you like, I used champignon
- 400 g boneless chicken breast
- 50 ml vegetable oil
- 130 g butter with 82% fat
- 200 ml dry white wine
- 50 g grated Parmesan cheese
- 700 ml vegetable soup
- 1 bunch of parsley
- Salt and pepper to taste
Method of preparation:
Peel the onion and garlic and finely chop them. We harden them in vegetable oil with a little salt until they soften well.
Cut the mushrooms into slices and fry them in half of the total amount of butter, until they soften, to which we add a little more salt and pepper.
Cut the chicken breast into juliennes and in a well-heated pan add the remaining butter and quickly drag the breast to the pan, stirring constantly until lightly browned, about 2-3 minutes. To stay tender, the fire must be large and move quickly, do not worry, it will cook with the rice. Take out on a plate and set aside.
Add the rice over the onion and simmer until the rice grains feel like pebbles.
We put the hot vegetable soup over the rice carefully, so that you don't burn yourself with the steam it will make. We boil in a proportion of 80%.
Add the wine, mushrooms and chicken and simmer for another 6-7 minutes.
Before turning off the heat, add the grated Parmesan cheese, finely chopped parsley and taste of salt and pepper.
Set aside covered for 2-3 minutes before serving! Simple, fast and tasty, so good luck and good appetite!
- 3 chicken thighs in pieces
- 1 red onion, chopped
- 1 chopped green bell pepper
- 1/2 red bell pepper (from frying), chopped
- 16 mushrooms, sliced
- 1 teaspoon tomato sauce
- 1/4 teaspoon paprika
- 2 cups of rice
- 1/2 glass of beer
- 5 cups chicken broth
- A few strands of saffron
- Black pepper
- Extra virgin olive oil
Mushrooms with rice
Oanap85 participated in our contest with this delicious fasting recipe.
-500 gr mushroom mushrooms
-100 gr rice, long grain
-200 ml tomato juice
-if you have vegetable pots for the winter, if not fresh vegetables (peppers, a carrot, parsley, celery)
Method of preparation
Wash all the ingredients, clean the onion and finely chop it and put it to cook for a minute in a pan with 2.3 tablespoons of oil, cut the mushrooms into slices or cubes and put them over the onion, cover and let 3.4 minutes cook together with the onion then add the tomato juice salt and pepper (you can put instead of tomato juice and a tablespoon of tomato paste mixed with water) and 2.3 tablespoons of vegetables or 200 g of fresh vegetables grated, ( attention: the vegetables should not be salted, if it is salty do not add salt and add vegetables so that the food is not too salty) let it boil for about 15 minutes, meanwhile the mushrooms leave the water, then add the rice and cover (if you think you need more water, add more water to be hot), leave it for another 10 minutes until the rice swells and draws all the water, then turn off the heat, sprinkle chopped parsley on top.
Simple recipes: Rice with mushrooms and chicken!
If we need a hearty lunch or a healthy dinner, nothing compares to an easy and quick rice to prepare. If you are a vegetarian, chicken is easily replaced with soy or a few cubes of red capsicum.
Here are the ingredients you should use:
300 grams of brown rice
300 grams of Champignon mushrooms
100 grams of chicken breast
5 tablespoons olive oil
finely chopped parsley
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salt, pepper, oregano and basil
How to prepare rice with mushrooms and chicken?
Boil the rice in a stainless steel pot, after I have washed it thoroughly, in several waters and left it to soak for at least 30 minutes. In the water in which the rice boils, add 3 tablespoons of olive oil.
The rice will absorb the aroma of olive oil. Add salt and simmer. Boil mushrooms 10 minutes before cooking.
The mushrooms were washed, cleaned of earth and finely chopped. Boil and then add in the almost boiled rice together with the chicken breast, also boiled completely.
Boil together for another 10 minutes and then leave to swell with half a glass of water. The rice will become fluffy and the aroma of the mushrooms will spread throughout the house.
If you don't want to eat meat, if you are a vegetarian or fasting, ladies, don't forget that you can use soy or large cubes of capsicum peppers as protein!
The rice is served on flat plates, sprinkled with Provencal herbs, parsley and basil. A white, non-acidic, dry or semi-dry wine goes well with it.
What does Teriyaki mean?
Teriyaki is a Japanese method of cooking, in which fish or meat is soaked, cooked and then served in Teriyaki sauce.
Teriyaki sauce is one of the simplest and most famous Asian sauces. It is made from soy sauce with sake (or mirin) and sugar.
In Europe and America, more meat is cooked with teriyaki sauce, while in Japan, more fish is cooked.
Today, any dish marinated or served in Teriyaki sauce also bears this name.
And now that you have a clearer picture of what Teriyaki is, let's see how we make teriyaki chicken with vegetables and rice.