New recipes

Stir-fried chicken in spicy tomato and baked pepper sauce

Stir-fried chicken in spicy tomato and baked pepper sauce

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.

I used meat from a country chicken that also had enough fat, so I didn't add any more oil.

Wash the chicken well and boil it in salted water and a few bay leaves in a covered bowl.

When it reaches the boiling point, remove the foam and reduce the intensity of the fire.

Let it boil until the meat penetrates the fork test, about an hour on medium heat, that's how long it took me.

Meanwhile, we prepare the pepper (I used it from the freezer), the tomatoes that we burn in a little boiled water, we peel them and the garlic that we clean and we pass them together through the robot.

Add all this over the chicken and leave it on the fire for another 20 minutes, seasoning with pepper and salt and sugar, to taste.

In a bowl put the flour and start to dilute by gradually adding the soup and stirring constantly with a fork.

Then pour the diluted flour into the bowl on the fire and mix well among the chicken.

Leave it on the fire for another 5 minutes, chewing from time to time, add salt and pepper if necessary and turn off the heat, then add the chopped parsley.

It is slightly spicy and very tasty.

Chicken breast stuffed with mushrooms

The washed and drained breast is turned with the cut part of the bone upwards, peppered and seasoned with Maggi, the secret of the taste with an intensely vegetable taste, then it is easily cut long and in slices we place slices of red pepper. Carefully tighten, from the edges inwards and catch with 2 toothpicks. Place with toothpicks in the tray then grow in 4-5 places, lengthwise, light notches, without reaching the pepper inside. Sprinkle with olive oil then salt and season to taste. Add to the pan and the glass of white wine, peppercorns, bay leaves, a pinch of salt then cover with aluminum foil and bake for 20 minutes then remove the foil and let it lightly brown the chest, wetting it with the juice from the tray from time to time. After it has browned, coat the breast with slices of melted cheese or cheese, put it back in the oven for 2-3 minutes, remove it and sprinkle over the core of the peanuts fried a little before and chopped. Allow to cool a little, remove the toothpicks with which it was caught and then cut into slices and serve sprinkled with sauce from the tray.

Preheat the grill or fire source from the top of the oven to 275 ° C. Mix in a bowl 1 tablespoon of melted butter with salt and pepper and give 4 pieces of boneless chicken breast through melted butter. Place the oven grill on a tray and place the meat on the grill. Place in the oven, at a distance of 10 cm from the heat source, and fry for 8 minutes, until the meat is browned. in the meantime, prepare one of the sauces. Turn the meat over and fry for another 5-8 minutes, until it penetrates and browns.

Melt 2 tablespoons of butter in a medium saucepan, add 1 chopped green onion and cook for 1 minute. Add 1 1/2 tablespoons of flour and gradually pour 300 ml of milk, stirring constantly with a whisk. Boil everything until the sauce binds. Add 100 g of grated Parmesan cheese, 1/2 teaspoon Dijon mustard and 1/2 teaspoon paprika and simmer until the cheese melts and the sauce becomes homogeneous. Match the taste with salt and pepper.

Goodies from Oana

I post the recipe a little earlier, because it's all tomato season! I promise to come back with pictures from the preparation. I recommend, as far as possible, to use "ox heart" tomatoes (as they are called in the area where I come from) or "plum", as they say in Bucharest. This type of tomato, longer, is full of pulp, with fewer seeds, and the juice resulting immediately after squeezing is thicker, hence resulting in shorter cooking time.

Especially for you: at the end of the recipe you will also find labels for jars!

Considering the large amount of ingredients, my advice is to make only half if you do not have large pots at hand. I used a 10 liter pot and another 6 liter pot for cooking.

Let's get to work: the tomatoes are given through the tomato machine (this separates the seeds, skin and other harder parts). The peppers are chopped by the normal machine or with the help of a food processor and then they are also cut by the tomato machine. This separates the skin from the pulp. Add the pepper juice over the tomatoes and put them together to boil, to reduce. Stir from time to time so that it does not stick.

After a lot of hard work, I found an ingenious solution to substantially ease my work (cranking is a bit of a muscle fever: D): I put the peppers in the oven for about 10 minutes. Thus they soften quite a lot, without coloring the shell black. Then, together with the tomatoes, I made "pasta" in the food processor. The pasta is said a lot, it just chopped them finely so that the resulting composition would go like oiled tomatoes. The seeds and skins separated much more easily :))). Now, if you think it's too much effort with baking (you don't need to peel them) you can only care about the tomatoes, it will still be easier. In addition, the car will not splash as it does in the case of whole tomatoes or sliced ​​potatoes.

At the end I made a small calculation: tomatoes 1 lei / kg, peppers 3 lei / kg.
The price of a jar reaches around 2.35 lei, I say it's worth the effort. The taste is clearly superior anyway! And if you only use tomatoes, you will definitely come out cheaper. What else can I add? I hope that the price of peppers will also decrease.

Hoping that the multitude of tips and comments did not overwhelm you, I wish you maximum success and a full pantry!

Here is my gift: labels for jars!

Jars labels - tomato juice


What a great idea to put peppers in tomato paste! I promise I'll do it in the next tranche. :)

Indeed Brandusa! It's that little detail that turns something banal into something special :)

Good evening
The tomatoes in the picture are plums, the ones called ox heart, they are big tomatoes. I have it in the garden and I brag about pieces between 500-11oo gr. I wish you maximum success

Unfortunately, I did not put in the picture the so-called pruners, but some more handsome ones. There is a big difference in names between different areas of the country. I found those big tomatoes in my grandmother's garden under the name of "fat" tomatoes.
It is good to know that not everything I call the ox heart is really this variety, thank you very much for drawing my attention to this aspect.
I haven't seen such big tomatoes in a long time, it's a pity that they are abandoned for their cultivation in favor of commercial varieties. I miss these fabulous tomatoes, they taste great! As a child we ate them straight from the bar and it seemed like nothing tasted so good. With a little salt and fresh bread they were divine

If the peppers piss what can I do? Help me with a tip! Thanks in advance!

There is not much to do, unfortunately :(
It will come out a little spicy.

This recipe is very good. I also make it super good ... I recommend it

About how much should be boiled until it decreases, I haven't done it and I don't know how much it should decrease, unfortunately this year the tomatoes are 3 lei and the peppers 4, so a higher price / jar, but I think it's worth it being closer to natural.

I leave it until it reaches about a third. but it goes even thinner, meaning to drop by half. It is important to boil a lot so that it does not ferment in bottles. This year I bought tomatoes for 2 lei and peppers for 2-3 lei. It's weird that they're so expensive in such a good farm year :(

Can I use iodized salt in combination with an aspirin for preservation? I don't live in Romania and I never find salt like the one for pickles. I would find a rougher type of salt but also with iodine.

Madalina, I think it works if you also take aspirin. You can eventually give up salt, I did without salt and it lasted over the winter.

bravo girls, I also put after this recipe I hope it will keep me, thank you for the recipe, good appetite to everyone anyway we come out cheaper and better especially since most canned tomatoes with tomatoes, have starch.

I am very happy that my recipe is so appreciated! I didn't know that starch is added to commercial broth :(
I put it mainly because the taste is completely different, but especially because I know exactly what it contains!

if I don't have a separate car, do the symbols look like tomatoes? if I give them simply only through the chopper. I just want to do it like that.

Try to boil the chopped tomatoes and the chopped peppers a little and then pass them through the tomato machine. Make your work easier. Success!

At what temperature do we put the oven to boil the tomato juice?

As an idea: bake the peppers either in the oven or on the stove, as they are baked with us for dishes or salads with vinegar. Let the peppers rest, peel them, put them in the blender and after that. TASTE THE RESULT. Then add them to the tomato juice. The aroma is special.

in principle it is possible, but it does not come out as smooth and creamy.

Simona's World

As I told you for some time, we try to use only products from the in-laws' household or from the grandparents. And as one calf is slaughtered every year, I caught the taste of spicy and smoked veal. A kind of sheep pastrami :)
This time I prepared it in the oven, with tomato sauce. It turned out very good !!


Good veal. Delicious food! Pup!

My mother, what was raining in my mouth :) Yammy

That cauliflower got me ready!

pfaaai what does it look like! good appetite. hear it :) maybe you meant & quotpoftiti at the table & quot: P :)))

Ohhhh, you know how much I love smoking, right? :) I think it turned out to be a delight what you did here !!

Your pastrami must be very good, I didn't eat veal. Kiss!

A delicious meal! Luckily I just finished eating, otherwise I would pay you a visit! Many kisses

How good the meat looks, but also the pickles! I have a craving :))

. mmm, how good it looks! I love this kind of food!

@Licuta, the pastrami is delicious! Many kisses
@Mihaela, I invited you to dinner! Kiss
@Mihaela, I'm sending you a jar of pickled cauliflower! :)
@Cristina, that's right! Kiss
@Laura, for you: welcome! that there are two of you :)) Sweet kisses bortosel
@Adina, you must try veal pastrami .. prepared exactly like sheep: spiced, smoked, dried. It keeps very well in the freezer, and it's delicious !! Many kisses
@ Sara & ampMiki, we didn't eat until a few years ago, when we experienced a piece:) Pup
@Paula, I'm waiting for you with dessert :) Kisses
@Danutza, I invite you to dinner! Many kisses
@Maya, who wouldn't like it ?! Many kisses
@Haplea, thank you!

You're done with this recipe! A delight!

This combination of tomatoes and peppers is my favorite. and with pastrami. mmm. it must be a delight.
Pup, pup, pup!

Pasta with tomatoes and raw peppers

A very simple pasta recipe, quick and that can be prepared by anyone. It is ideal in summer, and the aromas will pleasantly tickle your taste buds. You can use any kind of pasta you want. I used wholemeal fusilli, but spaghetti works just as well. The quality of the ingredients matters a lot here, so use the tastiest tomatoes and a quality olive oil.

The sauce, which is made without boiling, can also be used for bruschettas or croutons. I think that these pasta with tomatoes and raw peppers are an authentic sample of simple and tasty Italian cuisine!


  • 400 g paste
  • 240 g sliced ​​tomatoes, and the slices cut on two seeds are removed (you can also use cherry tomatoes cut in half, also with the seeds removed)
  • 3 green bell peppers, small, cut as thin as possible
  • a teaspoon of capers from the jar
  • a stalk of celery, or two of Romanian celery, finely chopped
  • 10 broken basil leaves by hand
  • a generous powder of dried oregano
  • a large clove of garlic, finely chopped
  • 125 ml extra virgin olive oil
  • salt and pepper

For the sauce, mix all the ingredients except the pasta. Cover with cling film and leave to marinate, refrigerate for a few hours, or maximum overnight. When you start preparing the recipe, take the sauce out of the fridge. Then put salt water in a large pot and cook the pasta according to the instructions on the package.

Drain the pasta, and put them hot over the sauce. Mix as well as possible, divide into plates and garnish with a few puff pastry leaves. Lust for summer and sun!

Stir-fried chicken in spicy tomato and baked pepper sauce - Recipes


Although I'm not a big consumer of hot peppers, that doesn't mean I can't offer you a recipe for hot peppers preserved in vinegar for the winter :) That's right, for all lovers of 'spicy'!

I didn't make them but my mother-in-law, according to her recipe.

  • hot peppers (which you want, especially Bulgarian), vinegar, coarse salt, sugar, peppercorns and mustard.

Boil vinegar, salt and sugar in a pot. To each liter of vinegar we put 3 tablespoons of salt and 2 of sugar.

Allow to boil, then add to the jar over the hot peppers.

My mother-in-law used very large jars and put a cellophane before closing the jars with lids.

They are very good eaten with soups, stews and even steaks.

12 Response to "Hot peppers in vinegar"

I put a few years ago, but from the little red ones. My mother, no matter how quick I am, I still have a few jars, but it can be seen that they have been very well preserved. Many kisses .

I really like it..and I put it. Many kisses

a perfect housewife, congratulations. I admire the pantry once more. kisses

Daniela, the Bulgarians aren't really very hot, I mean even those of me who don't have them with spices taste better ... I think those jalapenos are really hot :)) Kisses!

Alina, I saw that you also filled your pantry with goodies this year! Many kisses!

Sarah, thank you! I didn't put these on them because we don't really have them with hot peppers, but they look good in the cellar next to pickles and compotes :) Kisses!

I think this winter I'm moving to you that you can't clearly eat so many cans alone!

Teo, if you want to go safe, I'll give you the address of my in-laws, their goodies are stored in the cellar and you can serve yourself with anything you want :)) Pup!

Yes, I know you don't mess with hot peppers! Kiss

Well, my mother-in-law thought that if she still had them in the garden, she would put them in jars because maybe who knows, they wouldn't reach us :)) Pup!

we don't pop fast either, but I always put a few jars for my dad).

And my father-in-law is a big fan :))

Post a comment

Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!

A craita in the kitchen

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

  • Request a link
  • Facebook
  • Twitter
  • Pinterest
  • E-mail
  • Other applications

Shaorma from home

-chicken breast
- mayonnaise prepared from a boiled yolk and a raw one
-very finely chopped cabbage salad
-Yogurt sauce
-Sweet peppercorns
a package of ready-made glues
2-3 cloves of garlic, dill

The chicken breast is seasoned with various spices, lightly salted and put in a round pan, specially made for grilling (so the chicken comes out very fragile).
If you do not have such a pan, fry the chicken on a regular grill or keep it in a yogurt sauce for 12 hours after which you can fry it.
Prepare the mayonnaise like here.
Fry the potatoes, for the yogurt sauce use a fatty, creamy yogurt, eg tnuva.
In the yogurt add a pinch of salt, crushed garlic cloves and a little finely chopped dill
Prepare the cabbage salad.
Heat the glue lightly, keeping it dry on the stove eye for a few seconds.
Grease it with a layer of mayonnaise,

sprinkle with potatoes, ketchup,

meat, cabbage salad, paprika,

yogurt sauce and finely chopped cucumber.

Squeeze the glue and serve immediately.
Great appetite!

Pumpkin rings with chicken breast and tomatoes

I saw the recipe on a TV show.

Ingredients: (for 2 people)

-a zucchini
-a half chicken breast
-2 tablespoons sour cream
-2 tablespoons grated cheese
-1 tablespoon breadcrumbs
-salt and pepper
-a medium onion
-2 tomatoes
-2 tablespoons tomato paste

Peel a squash, grate it and remove the core, taking care not to break it.
Sprinkle with salt and let them juice.

Finely chop the chicken breast and mix it with sour cream, breadcrumbs, thyme, salt and pepper and a tablespoon of grated cheese (I used Parmesan cheese).
Mix well to get a homogeneous composition.

With the resulting composition, we fill the pumpkin rings, pressing them lightly between the palms. We do this with all the rings.

When they are ready to be filled, heat a frying pan with very little oil and a clove of garlic, which we will lightly fry.

Remove the garlic and put the pumpkin rings, let it simmer and fry for about 7-8 minutes on both sides.

When they are nicely browned, take them out, put them in a tray, sprinkle them with Parmesan cheese and put them in the hot oven for about 10 minutes.

While they are in the oven, we will make the sauce.
In a frying pan (I used the pan in which I fried the rings) we put a little more oil and chopped onion.
Let it harden and then add the diced tomatoes, tomato paste, salt and pepper.
Let it boil for a few minutes and turn off the heat.

When everything is ready, put a tablespoon or two of sauce on a plate and put the zucchini on top.
Garnish with parsley leaves and serve while warm.

Stir-fried chicken in spicy tomato and baked pepper sauce - Recipes

An extremely tasty steak, which we served with tomato salad with garlic and potato accordion.

  • 2 chicken legs, a few pieces of spicy homemade sausage, 5-6 cloves of garlic, an onion, 2 carrots, coriander, paprika, salt, pepper, oregano, 2 glasses of red wine.

I cut the thighs from place to place and in each notched place I put slices of garlic. I added salt, pepper, oregano and paprika to the legs, then I put them in a tray greased with a little oil.

I put in the pan a sliced ​​onion, 2-3 cloves of garlic, pieces of carrot, coriander seeds, pieces of spicy homemade sausage and 2 glasses of wine.

I left it in the oven for about 1 hour, adding from time to time over the thighs sauce from the pan.

4 Response to "Baked chicken legs in red wine"

a great taste not to mention the presentation. at a table full of guests is a quick treat

Thank you very much! The taste is mega delicious, we love baked meat sprinkled with wine. it is tender and fragrant!

Post a comment

Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!

Video: REZEPT: gebackenes Hähnchen süß sauer. chinesisches Essen wie im Restaurant (June 2022).


  1. Honaw

    The post is good, I read and saw many of my mistakes, but did not see the main one :)

  2. Efnisien

    This remarkable phrase is necessary just by the way

  3. Willsn

    Well, the article is interesting. Let's write a few ...

  4. Ailbert

    All above told the truth.

  5. Winfield

    Does not plow

Write a message