Cut thin strips of chicken breast fillets, wash well and powder with salt and pepper. Then make a mixture of 2-3 tablespoons boiled white rice, a beaten egg, a little chopped red pepper Capia, 1 clove of finely chopped green onion, 2 tablespoons flour, salt. Give the pieces of meat through this mixture and fry in the Dobletta pan as follows: Melt a melted butter nut with 2 tablespoons sesame oil and add a clove of garlic and a sprig of rosemary. then after 15 seconds remove the garlic and rosemary and add the meat. Let it fry covered then turn the pans upside down.
Serve with raw salad or strips of raw / sauteed vegetables.
Choose and wash the rice and put it to boil in 250 ml of water, with 1 tablespoon of oil, peppercorns and salt to taste. From time to time, stir so that it does not stick to the pan.
When the water has dropped, turn off the heat, put slices of butter on top, cover the bowl with a lid and wrap it with a thick kitchen towel. As long as you cook the meat, let the rice swell.
Wash the chicken breast and cut it into 2 cm strips. Clean, wash and cut obliquely the leek thread, in thick rounds, 2-3 cm.
Pour the remaining oil into the wok pan and fry the meat for 2-3 minutes, until it turns white on the surface.
To make the operation more efficient, lift the meat a few times on the walls of the vessel, using a wooden spatula or by quick movements to swing the pan, holding it by the handles.
Then add the sliced leeks and soy sauce and let them harden together for 5 minutes.
This Indian chicken breast delicacy with rice and curry starts by boiling the rice in salted water then take it off the heat and leave it uncovered.
Cut the bell peppers into strips, cut the leeks into slices (including the leaves) and fry in a little olive oil in a saucepan / pan for 5 minutes.
Cut the chicken breast into strips and put it in the pan, sprinkle 2 teaspoons of curry and hot pepper, mix, cover with a lid and let simmer for a few minutes. Season with salt and pepper and add the soup. Let it boil for another 10 minutes, over low heat.
The chicken breast sauce is served on a bed of rice and garnished with fresh dill.
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For chicken breast with peas:
700g boneless chicken breast
1 can of 800g peas
1 canned tomatoes in tomato juice 400g
2 tablespoons sour cream
2 bay leaves
Salt, pepper, vegeta and chilly, to taste
For the rice garnish:
Salt and vegeta, possibly to taste
Method of preparation:
Put the tomatoes in tomato juice in a bowl and mix them with a blender, until they turn into a puree.
We take the peas out of the can and put them in a strainer.
Finely chop the onion and put it in a pan with hardened oil.
Meanwhile, until the onion takes on a little color, cut the chicken breast into cubes.
When the onion has turned brown, add the chicken breast, season with salt, pepper and chilly to taste and let it fry for about 15-20 minutes.
Over the ready-roasted chicken breast, add the drained peas and leave everything on the fire for another 3 minutes.
Add the tomato sauce, 2 bay leaves for flavor, let it simmer for another 2-3 minutes, until it boils a little.
At the end we add 2 bay leaves for flavor and the 2 tablespoons of sour cream, leave on the fire for 2 minutes after which everything is ready.
For rice garnishes, boil the rice in 500ml of water. Season with vegeta and salt, to taste, let it boil until the rice softens well. During boiling, complete the water evaporated by boiling.
Finely chop the onion and put it in a frying pan with hot oil. After it has hardened, drain it in a strainer and then add it over the ready-cooked rice, season with salt and mix until the composition is homogeneous.
CHICKEN BREAST IN SWEET-SORRY SAUCE, RICE
Method of preparation:
Cut the chicken breast into slices, put salt, pepper and roll it in a bowl with Salomyl (potato starch for thickening).
Put a little oil in the pan, fry the chicken breast until golden and take it out of the pan.
In the pan put the onion cut into large pieces, the garlic cut into small pieces, fry and add the carrot cut into small slices, the leek cut into strips, the red pepper cut into pieces and fry everything over low heat. Then add the pineapple from the compote, where it is cut into smaller pieces and add a little juice from the compote.
In a pot we put chili and soy sauce, lemon juice, a little tomato juice, mix everything very well, and let it simmer for a while. When the sauce is hot and the greens are half softened, add a little pineapple juice to the pot, sprinkle a little Salomyl over them and pour the whole composition back into the pan. The sauce will thicken a little. Bring the chicken breast back here, mix and it's ready. Serve with rice. For seasoning, use salt, pepper, sugar, but you can also use fresh coriander, fresh ginger, or small, fresh hot peppers. It depends on what you like or what you have at home.
BAKED RICE IN THE OVEN
Method of preparation:
We wash the rice in a pot. Add water, oil and add salt. Cover with a lid and bake in the preheated oven at 200 ° C for about 30-35 minutes.