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Baked chicken, stuffed with vegetables, mushrooms and rice

Baked chicken, stuffed with vegetables, mushrooms and rice

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Wash the chicken well and put it to boil in water with 1 teaspoon of salt, in a large bowl.

Let it boil for about 15 minutes after the water has reached boiling point and remove the foam that forms.

I boiled the chicken a little, because it was a country chicken, it was breaded with fat and I didn't want it to flood the vegetables I filled it with.

Of course, the fat did not melt permanently, but I removed some of it by boiling and in addition, the chicken will be cooked more juicy in the oven, after boiling.

Remove the chicken from the water and let it cool a bit.

In the meantime, we take care of the sauce with which we will grease it.

Peel the garlic and grind it in a mortar with 1 teaspoon of salt, then add chicken fat over it, separated from the soup in which it boiled.

We take from above with a spoon, or we can simply put olive oil.

Rub the garlic with fat, then add the spices, a powder of each and mix well.

Dilute with a little soup and grease the chicken with this sauce on the outside, but also on the inside.

Let the chicken rest, covered, until the vegetables are cooked.

Chop the onion scales and lightly fry it in chicken fat, separated from the soup, or in oil, then add the drained mushrooms, frozen vegetables and finely chopped pepper.

Mix them a few times on the fire, add the rice and season them with a little salt and spices.

We add a few tablespoons of soup over them, so that they don't stick to the dish in which we prepare them, then we put them aside from the fire and let them cool slightly while our chicken rests.

We don't cook the vegetables too much, just so that they become friends with each other and borrow their tastes.

We fill the chicken with this mixture, we place it in a tray greased beforehand, but not very hard, then next to the chicken we place the rest of the vegetables and rice, which we have left.

Put the tray in the oven for 60 minutes at 150 degrees, but be careful to look from time to time, especially at the vegetables with the rice next to the chicken and turn them so that the rice on top does not dry out.

Eventually we drip on them and a little soup.

About halfway through, we turn the chicken on the other side to brown evenly.

The cooking time also depends on how tender the chicken is, it can be shortened or extended.

We try the chicken with a fork, close to the expiration of time, and in the last 5-10 minutes we give the fire harder to color nicely.

The vegetables inside the chicken taste more special than those in the tray.

I can tell you that this chicken was very tasty and delicious, but the vegetables were not inferior either.

Rice with chicken, vegetables and baked butter & # 8211 Mexican rice with chicken recipe

Rice with chicken, vegetables and baked butter & # 8211 Mexican rice with chicken recipe. Chicken breast with creamy rice, saffron, butter and baked vegetables. How to cook chicken rice in Mexican style? Simple! Rice with vegetables, in the oven, with juicy pieces of chicken. A delight! I am a big fan of rice so I especially liked this recipe.

You will see that there is nothing complicated, that there is no need for exotic ingredients or special cooking techniques. Studying Mexican cuisine lately (on the occasion International Recipes project & # 8211 The Food Connection) I discovered some great recipes! Beyond what we (Europeans) think about their gastronomy, this vast territory of Mexico offers an abundance of vegetables and fruits, intensely used in culinary recipes. Let's not forget that tomatoes, peppers, beans and corn come from them, being brought to Europe after 1492.

Modern Mexican cuisine uses intensive butter and sweet cream for cooking. I fell in love with her!

And this recipe is received right from Mexico, from Ladies from his family Oscar (the Mexican who lives in Paris, his friend My dear Alina, former colleague from Medicine from Timisoara). Thanks again, as for Mexican stuffed pepper recipe & # 8211 Chilies in walnut.

This chicken rice is cooked first on the fire, in a pan (or pan) and then put in the oven. Chicken (pieces & # 8211 wings, thighs or even breast) is browned separately, not boiled & # 8222 a lot & # 8221. The special flavor is also given by the rather large quantities of butter (over 1 pack of 250 g) and of sweet cream for cooking. Yumm!

I used seasonal vegetables: bell peppers (which don't really exist in Mexico using poblanos or other less spicy varieties), hot peppers, onions, garlic, fresh tomatoes. The rice was long and sharp. The chicken I had on hand was a whole breast, with bone and skin & # 8211 much tastier than some simple fillets.

Of course there is something & # 8222exotic & # 8221 in the equation: almonds! Even if they do not contribute to the taste and aroma of this food, they give a fine alternation of textures, bringing the & # 8222crunchy & # 8221 factor in the recipe.

From the quantities below results 8 servings of rice with chicken, vegetables and butter in the oven or rice con pollo.

Chicken stuffed with vegetables

I met Andrei Iordache, the author of the blog at the Maggi Academy, where he showed a lot of skill and more appetite for cooking. So I invited him to show his appetite for cooking in Teo & # 8217s Kitchen, where I promised to put recipes from time to time that you send me.

Andrei proposed today a chicken stuffed with rice and vegetables and as he says, the stuffing does all the magic of the recipe! You can use the same filling not only for chicken, but also for duck, turkey or simply as a garnish for any kind of steak.

Ingredients for chicken:
& # 8211 1 chick (1 & # 8211 1.5 kg)
& # 8211 2 cloves of garlic
& # 8211 2 tablespoons butter
& # 8211 salt, pepper, paprika
& # 8211 1/2 cup water or vegetable soup

Ingredients for the filling:
& # 8211 1 tablespoon butter
& # 8211 1 teaspoon dried thyme (or fresh if you have)
& # 8211 2 green onions or a small onion, finely sliced
& # 8211 2 bell peppers
& # 8211 1 cup finely sliced ​​mushrooms
& # 8211 1 cup rice
& # 8211 3 cups vegetable soup (I put 2 1/2 cups water + cubes of vegetable soup in the fridge)
& # 8211 1 bunch of parsley
& # 8211 1 dill tie
& # 8211 sare

First of all, we take care of the filling because, despite my expectations, it is better to prepare the rice before putting it in the chicken. Initially I wanted to fill the chicken with a mixture of bread croutons, bacon and vegetables, but the rice intrigued me more. I cut the onion as fine as I could and hardened it in butter. then I added the diced bell peppers, mushrooms and thyme and mixed well so that the ingredients were known. Immediately after I put the rice and the cups of liquid.

While the rice was boiling (20-30 minutes) I washed the chicken and peeled it from the remaining unripe feathers. When I turned off the rice, I mixed almost all the garlic slices together with the finely chopped parsley and dill. The tray greased with a tablespoon of butter received with open arms the chicken that I had previously filled with the prepared rice. I put one or two more slices of garlic over the chicken greased with the last tablespoon of butter and garnished it with pepper and paprika. I recommend you put a little salt over the chicken and put a cup of liquid. Keep the chicken on the stove for about 1 hour over medium heat. The chicken is ready to eat when a fork enters it easily and when no more blood comes out of the stung place. Sprinkle the chicken with the juice from the pan every 15 minutes.

The aromas of rice, pepper and garlic are insane in the given combination. I ate this super food with 3 office colleagues. Thanks a lot to Teo for hosting the blog and I hope you like the chicken with rice.

Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

Baked chicken stuffed with mushrooms is very easy to make. You need a whole chicken for this dish. It must be thoroughly washed and emptied of entrails

Mix the liver and mushrooms with the breadcrumbs until you get a paste. To this add the chopped onion, egg and spices. Fill the chicken with this composition.

To prevent the filling from coming out, tie or sew the earrings, then massage them well on the outside with a sauce made of oil, salt, pepper, vegeta and a little of the chicken spices.

When you are finished with this operation, place the chicken in a tray with higher walls. Pour another half liter of water and a quarter liter of oil and put in the oven over medium heat. Every half hour remove the chicken and sprinkle with sauce. Leave for a total of about an hour and a half.

It is ready when the chicken is nicely browned on all sides and has penetrated and tender meat.

Baked chicken stuffed with mushrooms is served with natural potato garnish or mashed potatoes, as well as boiled rice.
A high-walled tray from the Kitchen Shop would be very useful for this recipe.

Baked chicken, stuffed with vegetables, mushrooms and rice - Recipes

This time I prepared a simple and easy recipe with chicken and mushrooms. And because I had pumpkin in the house, I added it to the recipe. It is one of the recipes that I prepare quite often, especially when I don't have much time to spend in the kitchen.

Cruise Phase (PL), Consolidation, Final Stabilization

-4 skinless chicken legs

-300 -350 g mushroom mushrooms

- 1 lgt olive oil (optional)

Preparation. Place the chicken legs in a pan. Add the washed and cleaned mushrooms, but left whole and the zucchini cut into thin slices. Add the basil leaves, garlic, salt, pepper and herbs. Sprinkle with olive oil (I have a sprayer), but you can skip this step if you want.

Put the tray in the oven heated to 180 and leave for about 30-40 minutes. It can be eaten with a sauce made from skim yogurt and garlic. Delicious, do you believe me?

One Response to Chicken with mushrooms and zucchini in the oven

It looks great!
Now I put it in the oven and I'm looking forward to it & # 8230yamy yamy !!

Baked crap ingredient

  • 1 crap 2.5 kg
  • 150 g of rice
  • 500 gr mushrooms
  • 1 onion
  • 8-9 tomatoes suitable
  • 1 celery stalk or Romanian celery
  • 3-4 hot peppers (optional)
  • 1 bunch parsley
  • 3-4 cloves of garlic
  • thyme, pepper, paprika, salt
  • 100 ml white wine
  • olive oil

We clean the carp of scales, eviscerate it, remove the intestines and wash it well in cold water. We dab it with a paper towel or leave it in the air for a while, to lick it lightly. Grease a large pan well with olive oil. Place the carp in the pan and cut it deep, at a distance of 2-3 cm, only on top. The notch should go up to the spine.

In a hot pan, fry the chopped onion and half of the chopped mushrooms. We give a pinch of salt, a pinch of pepper and thyme as you take between three fingers. When the onion has softened, add the rice and a teaspoon of paprika. Put a cup of lukewarm water (or vegetable or chicken soup) and mix gently to swell the rice. At the end, add the chopped parsley.

With this hardening we fill well the belly of the carp already in the tray. In addition to the stuffed carp, in the tray, we place the cross-cut tomatoes, the whole mushrooms (we choose to use young, small mushrooms), the celery stalk cut into 1 cm pieces and the whole garlic cloves. If the celery did not get in our way, we can use a native celery stalk or even diced root (10-15 cubes). Celery gives a rustic aroma.

After placing all the ingredients around the carp, add a glass of white wine. Sprinkle, over tomatoes and mushrooms, large salt and freshly crushed pepper (it has a strong flavor). Lightly cook the hot pepper and place it over and among the tomatoes. Slightly cooked, the pepper releases a stronger flavor. If you can't afford to spice it up, don't use hot peppers or choose a less hot one. However, we leave the peppers whole and so the speed will affect less, as much as necessary, the rest of the ingredients.

At the end, over the carp, we put olive oil, so that it is well greased. Olive oil, wine, tomato and fish juice will form a tasty sauce that will allow the tomatoes to retain a slightly firm texture (similar to caramelized tomatoes). Put the stuffed carp in the oven for about 45 -60 minutes. From time to time, we take the tray out of the oven and with a spoon, we take the sauce from the tray and put it over the fish. We make sure that, in the end, the sauce does not drop at all (the vegetables do not burn) and the fish blush in an enticing way.

That's all, that's why I'm calling you to a baked carp, at the beginning of spring green nature.

Method of preparation

Take the fish, cut it on the belly, clean it inside, clean it of scales and remove the part inside the ear that is bitter, wash it and add salt. Separately cut the vegetables, sliced ​​tomatoes, zucchini and carrots as well as peppers, finely chopped both white and green onions, peel and finely chop the garlic, diced potatoes and fry the baking tray.

Grease the pan with oil and add a bed of vegetables, take the fish, grease it with oil, separately put it to harden in a little butter 3 slices of finely chopped onion, garlic, and a sliced ​​tomato, peppercorns, after s -train the vegetables, fill the belly of the fish, add it over the bed of vegetables, salt it, add the paprika and the hot pepper sauce, add a dill. After about 15-20 minutes, try the fish and add 1 glass of dry white wine, continuing to bake.

Leave it for another 10 minutes, try if it is ready and can be served, I hope the images will delight you and make you want them.

A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Chicken stuffed with mushrooms and rice

A delicious recipe for stuffed chicken, but it can be even more delicious served with a seasonal salad or a cold sauce of fresh cucumbers with yogurt, garlic and dill. There are many ways you can fill a chicken, but I prefer lighter fillings , ie fillings limited to fruits, vegetables and cereals. however, the meat stuffed with meat, I do not know how well it would catch. So I invite you to a chicken stuffed with rice, mushrooms and a garnish of potatoes :)

1) Boil the whole chicken in salted water for 15 minutes and a clove of crushed garlic.
2) Cook the onion in oil. Add the mushrooms and rice,
juice from half a lemon and top with chicken soup.
3) Stir and keep on the heat until well reduced, and the rice is cooked.
Fill the chicken with this mixture.
4) Rub the remaining garlic with a little oil. Add the tomato paste and a little paprika. Grease the chicken on all sides with this composition.
5) Put in a pan a little oil, potatoes, carrots, basil, cut according to preference and half the remaining lemon, sprinkle the vegetables with a glass of wine. Season everything and put everything in the oven for an hour and a half.



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