Mashed potatoes with chicken

Mashed potatoes with chicken

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The boiled meat left over from the soup can be turned into an absolutely delicious dish, especially for capricious children: D Boil some potatoes, then puree them and add salt and cream, possibly a little milk.

In a saucepan put the oil and onion cleaned and finely chopped and cook for 1 minute, then add the chopped chicken with a knife; leave on the fire for about 3 minutes, then add salt, pepper, basil, wine and ketchup; mix for homogenization, also on the fire, for another 3 minutes.

Grease a form with butter, place a layer of puree, then the layer of meat and finally the layer of puree; grease the top with a beaten egg and put in the oven until the egg is cooked on top.

Let it cool a bit, then serve with a beetroot salad or salad of vegetables, pickled cucumber salad, possibly with a garlic sauce ... each to your liking.

for puree
-1 kg of potatoes
-100 gr butter or margarine
-50 ml milk
for snails
-1 chicken breast
-2 eggs
-wheat flour
salt, 2gat garlic
for cabbage salad
-1/4 of cabbage
-vinegar or lemon juice
-salt, basil

Peel the potatoes, cut them into slices and boil them with a teaspoon of salt. After they have boiled, drain all the water, grind them together with the butter or margarine, after I have grinded well, add 50 ml of milk.

Cut the chicken breast into pieces and beat, pass through wheat flour and egg (in the egg add salt and 2 cloves of crushed garlic) and fry in hot oil.

Chop the cabbage and rub with salt, sprinkle with a teaspoon of vinegar or lemon juice and about 20 ml of oil, after mixing well add basil and mix again.

Try this delicious video recipe too

Sweet potato puree simple recipe

Sweet potato puree simple recipe, with the list of ingredients per gram and the preparation method illustrated with pictures. How to make a sweet potato puree, garnish with excellent taste, easy to make.

Mashed potatoes it is, I think, one of the most beloved dishes for most of us. In fact, I think it's one of the first solid foods we've eaten, being introduced into our diet so early we still can't even remember. But a sweet potato puree? I assure you that sweet potatoes make absolutely delicious garnishes, which combine perfectly with various dishes and sauces.


A good reason to make, at least sometimes, a sweet potato puree, is the fact that they are quite healthy. Sweet potato is very rich in vitamin A, containing a huge amount of it. Basically, in a medium-sized, baked sweet potato, there is no less than 438% of the recommended amount of vitamin A for a day. In terms of calories, it is poorer than the regular potato, richer in fiber and with a lower starch content. The source of the information and more details can be found here. I hope you try, you have the recipe below.

Put the peeled potatoes and cut them in four to boil in water to cover them, with a teaspoon of salt. In 15 minutes they are cooked if they have a lid. This saves time and gas. When they have boiled, drain the water, add the milk, salt, if necessary, and mix well.

The chest is cut into pieces, beaten with a whisk. Pass through a sauce made from beaten egg with salt, pepper and 3 tablespoons of flour. Fry in hot oil, take out in a plate in which you put a paper napkin, to absorb the oil so they are not nauseous.

The chicken is washed, cleaned, salted, peppered and seasoned according to preference. Leave it in the fridge for a few hours to penetrate the flavors into the meat.

Then place in a pan, put the lard and sliced ​​carrot and put in the oven over medium heat. Grease from time to time with the sauce that forms, and when it has browned and the fork enters the meat easily, take it out of the oven.

To prepare the mashed potatoes, they must be cleaned, washed, cut into cubes and put in salted water to boil. When they are cooked, drain the water, beat with the mixer and add the butter and hot milk. Beat until the puree becomes fine and homogeneous.

Two features that I especially appreciate about Philips Multicooker are:
- Thanks to 3D heating technology, the heat acts evenly and there is no need to mix.
- The 2 mm thick vessel conducts heat evenly and prevents food from burning.

Place on the plate a few tablespoons of puree, pieces of steak, as desired, carrots, sauce and pickles.

If you like it, share it with your friends!


For breaded chicken meat:
Chicken meat (thighs, breast, wings)
100g celery
2 carrots
1 onion
4 eggs
5 tablespoons flour
Pepper and salt to taste
Frying oil

For puree:
½ kg of potatoes
150g milk
100g margarine
Salt to taste

Method of preparation:
We take the chicken meat, clean it and wash it and drain it.

We clean the onion, celery and carrots.

Put water in a pot, add vegetables, onions, carrots, celery and meat and cook for 40 minutes.

After the meat is cooked, take it out of the pot and drain it in a strainer.

Meanwhile, prepare the ingredients to make the chicken bread.
Put flour on a plate. In another plate we put eggs, which we beat with a fork and season with salt and pepper.

After the chicken pieces have drained, we give them one by one through the flour and then through the egg, on both sides.

Prepare a pan with oil and fry the chicken pieces in hot oil. We fry them on both sides and then we take them out on an absorbent napkin to remove the excess oil.

Peel the potatoes, wash, cut into cubes and boil in salted water and cook for about 30 minutes.

After boiling, drain the water, add margarine, salt, milk and grind until a puree is formed.

2 comments. Leave new

For the juice left after boiling, make a wonderful dumpling or noodle soup!

Chicken hammers with sweet potato puree

This preparation, Chicken beak with sweet potato puree, is very well received by capricious children. It is easy and quick to prepare.
Christopher Columbus discovered the famous T & # 259r & acircm of the Spices, Peru today, almost 600 years ago. Here he discovered three of the most widely used foods today: corn, white potatoes, and sweet potatoes. Sweet potatoIt seems to have been cultivated for thousands of years as a pet food.
Nowadays, the sweet potato is cultivated mainly on the Asian soil, in the Pacific islands, in the whole of America and in the southern parts of Rudia. China is the largest producer.
Sweet potato It is rich in nutrients, contains sodium, potassium, calcium, iron, magnesium, etc., and is an important source of beta-carotene. Numerous studies have shown over time that frequent consumption of sweet potatoes could prevent serious conditions such as diabetes, obesity or heart disease. & Icircmbun & # 259t & # 259 & # 355esc circula & # 355ia s & acircngelui, can support fertility. It helps maintain the muscular system, but also the memory.

Photo: Chicken beak with sweet potato puree & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
6 chicken beaks
100 ml oil
30 g honey
50 ml soy sauce
1/2 cup of berries
50 g susan
turmeric, coriander, paprika, pepper, salt
700 g sweet potatoes
2 medium potatoes
100 g cauliflower
70 ml of milk
2 tablespoons sm & acircnt & acircn & # 259
60 g butter
Preg & # 259te & # 537ti a & # 537a:
Mix the oil, soy sauce, beer & spices to taste and marinate the meat for 8 hours in this mixture. Remove the beak from the trays and grease them with honey, then sprinkle with sesame seeds. Roast at medium heat for 1/2 hour.
Boil the peeled potatoes, cut the cubes and the cauliflower. Drain and strain them, then mix them with butter, milk, sour cream, salt and paprika to taste.

Preparation 30 minutes Bake 30 minutes
Re & # 539et & # 259 & # 8239de Simona Bonca, Oradea, Bihor County

Baked mashed potatoes

Puree is most often made to garnish main courses. Well, how about you make a baked mashed potato dish? Simple, fast and tasty!

1. Boil the potatoes and then strain and mix well with milk and butter as for puree. The juice in which they boiled the potatoes is not thrown away.

2. Cut the peppers into cubes, cut the bacon into small pieces and pass the cheese through a grater.

3. Mix the puree with the peppers and bacon and add a little juice, if the mixture is very dry.

4. Place in an ovenproof dish, level and sprinkle with cheese. Bake for 10 minutes until the cheese melts and turns nicely golden.

4 / 5 - 2 Review (s)

Chicken tinsel with mashed potatoes

Preg & # 259te & # 537ti a & # 537a: & Icircnt & acirci prepare the mashed potatoes. & Cure cures & # 539i, & icirci your cubes & # 539e & # 537i & icirci add & icircn water to boil with a little oil and a pinch of salt. When the iron is ready, iron it with a fork and put it in a bowl. Add the milk and melted butter and pass the potatoes and continue until you get a fluffy puree. Add salt to taste. While the potatoes are boiling, place the pan for the ostropel sauce on the stove. Add the oil, add the chicken breasts (for a more dietetic recipe, boil the meat first and then just a perpele in the pan, to brown it). Add the peeled tomatoes and the finely chopped garlic. Season the meat with salt and pepper and then let it boil. If you want, you can put a spoonful of a spoon and a spoonful of flour to get a thicker sauce. Serve with hot chicken ostropel, along with mashed potatoes and a salad of vegetables.

Preparation: 30 minutes Baking: 25 minutes
Re & # 539et & # 259 trimis & # 259 de Bianca Florina Cimpueriu, Dr. Tr. Severin, jud. Mehedin & # 539i

For another review of the ostropel enter here.

Chicken breast with mashed potatoes

1. Wash the breasts, cut into 4 pieces and allow to drain. On a plate, prepare salt, paprika, pepper and pass each piece through this spicy mixture. Grease the chicken with butter or olive oil and leave to cool for a few minutes.

2. Heat the oil in a pan and place each piece of breast lightly so that it does not splash, when fried.

3. While the breast is browning, peel the potatoes, cut them into cubes, wash and boil with salt.

4. After the chest has browned, take it out on a plate, leave it to cool and add a few crushed thyme leaves (preferably dried thyme) over it and cover it with aluminum foil. After the potatoes are cooked, drain and mix with the butter, salt and milk until they become a fine and light paste. Serve in addition to chicken breast prepared with summer salad, parsley salad, cabbage or baked pepper salad.