Simple and Delicious: Blogger’s One Pan Chicken Dish | food

Cooking dishes made in one pot or pan is not easy – by boiling different ingredients together, they reveal better aromas and flavors. Plus, it’s easy to use up all kinds of leftovers when making these dishes.

As the press release of the “Iki” marketing chain says, whether it’s chicken legs, or a few pieces of pork, beef or fish, or simple sausages – from meat to buckwheat or other grains to develop cupboards and vegetables – perfect for a variety of one-pot dishes: stews, porridges, roasts.

Cooking these types of meals and finding recipes can take you on a journey through the world’s most diverse cuisines. The Italians introduced risotto to the world in a single pan, mixed with various pasta dishes. In addition, soups made from chickpeas, tomatoes or other vegetable scraps and pasta are very popular in this country.

ingredients

Honey: 1.00 A.M Food % (liquid)
Sage: 5.00 p.m PCs (leaves, finely chopped)
Onion: 1.00 A.M PCs (medium, square)
rice: 150.00 G (for risotto (eg arborio))

How to produce

1. Place a square pumpkin on a baking sheet. Mix the oil, honey and chopped spices and salt in a small cup. Pour everything over the pumpkin and stir to coat evenly.

2. Bake in a 200 degree oven for 30-40 minutes. We take half of the cooked pumpkins and mash them with an electric blender. We keep the other side to sprinkle on top.

3. Melt the butter in a pan or pot with a non-stick bottom, add the onion. Fry on medium flame till onion becomes transparent.

4. Heat the broth. Broth should be hot (so as not to stop the cooking process). It is better to let it cook on minimum heat.

5. Add rice, mix and fry for few more minutes. And then we start pouring hot broth one glass at a time. We keep stirring periodically. Simmer for about 20 minutes, or until the rice is cooked.

6. Stir in the mashed pumpkin. If we see that the risotto is too liquid, we cook it a little longer until the liquid evaporates, then we add grated cheese. Mix everything, cover the pan/pot with a lid, remove from the heat and let the risotto rest for 10 minutes.

7. We put it on plates, we put the remaining fried pumpkins on top.

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Spaniards cannot imagine their country’s cuisine without paella, and in this country, chicken or rice and beans are cooked in various sauces with potatoes.

ingredients

peas: 1.00 A.M St (can also be frozen)
turmeric: 1.00 A.M Tea (a pinch; or saffron)
salt: 1.00 A.M Tea (to taste)

How to produce

1. Heat 2 tbsp oil in a deep pan and fry finely chopped onion in it. Add peeled and chopped tomatoes, chicken cut into strips, peas and simmer for 10 minutes. Then add the pepper cut into strips and simmer for another 5 minutes.

2. Heat the remaining oil in a heat-proof container, add the washed rice and, stirring constantly, add the mashed garlic with the spices and add the champignons cut in half. Pour the broth, add the cooked products in another pan, mix and stew for 10 minutes. (If liquid evaporates quickly, add boiling water).

3. Heat the oven to 180 ° C, place the dish with the dish, turn off the oven and do not open it for 10-15 minutes.

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The French also have one-pot dishes. One of the traditional ones is roasted vegetables Ratatouille.

ingredients

Onion: 1.00 A.M PCs (small, finely chopped)
Zucchini: 2.00 A.M PCs (smaller; better if one is yellow and the other is green, but the same is fine)
Tomatoes: 3.00 p.m PCs (preferably fleshy, e.g. plums)
Garlic: 2.00 A.M Shards (finely chopped)
Peppers: 2.00 A.M PCs (one red, one yellow)
Thyme: 1.00 A.M Tea (fresh or dried (can be replaced or mixed with oregano))

How to produce

1. First, take the eggplant – you need to get rid of its natural bitterness. Wash, cut horizontally into thin (4-5 mm thick) slices, sprinkle with salt and leave for 15-20 minutes. Then, wash off the salt with cold water – that’s it, the eggplant is ready to use.

2. Heat the oven to 180 degrees.

3. Cut the zucchini and tomatoes in the same thickness as the eggplants, cut off the tops of the peppers, remove the seeds and cut them into rings.

4. Pour canned tomatoes in the bottom of a round (preferably glass or ceramic) baking dish, add chopped onions, chopped garlic, pour 2 tablespoons of oil, sprinkle a good pinch of salt and pepper. Here is the ready “bed” of stew.

5. Now start layering the vegetables – layer them in the same rhythm, for example, zucchini, eggplant, tomato, zucchini again, then pepper and start again. Assemble everything you cut.

6. Sprinkle the resulting composition with the remaining olive oil, again add salt, pepper, thyme (if fresh, then only chopped leaves).

7. Cover the top of the baking form with baking paper or foil and put in the oven. Bake for 50 minutes, then remove the paper or foil and bake for another 10-20 minutes until the vegetables are tender.

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Kristina Pisniukite-Simicek, author of the food blog “On the Wooden Table,” says one-pan or one-pot dishes are very popular in her family.

She makes them when she’s keeping a jacket on or when she wants to pamper her family with a cozy, home-cooked meal called “comfort food.” While a variety of ingredients and goodies are perfect for this type of dish, this time the blogger chose chicken, pasta and sun-dried tomatoes as the main highlights.

K. Pišniukaitė-Šimiekė/ Photograph Chicken in a creamy sun-dried tomato sauce

K. Pišniukaitė-Šimiekė/ Photograph Chicken in a creamy sun-dried tomato sauce

“I rate the taste of this dish 10 points. The chicken is cooked tender and juicy, and the sauce is simply divine. It is very convenient to prepare the dish in one pan, so the preparation is quick and easy. It goes well with a variety of dishes, from pasta to mashed potatoes and your favorite vegetable salad, But for our family, spaghetti is delicious. Pasta goes well with chicken sauce, they don’t need anything extra, just cook Al dente Serve in plenty of salted water and with a creamy sauce of fried chicken and sun-dried tomatoes,” says K. Pisniukite-Simicek and shares the recipe, which she suggests to everyone.

Chicken in a creamy sun-dried tomato sauce

Ingredients:

For the chicken and its marinade:

  • 500 g (3 pcs.) chicken thighs;
  • 300 g (3 pcs.) chicken legs
  • 3 cloves of garlic, grated;
  • 2 tbsp. tablespoon olive oil;
  • 1 tbsp. tablespoon soy sauce (for use in the gluten-free version tamari);
  • 1 tbsp. spoon of apple or other white vinegar;
  • 1 tbsp. spoon grain mustard;
  • 1 tbsp. spoon brown sugar;
  • 1 tea. spoon of salt;
  • 0.25 tea. spoon curry pepper;
  • 1 tea. spoon ground pepper;
  • 1 tea. spoon dried herb mixture.

For the sauce:

  • Oil (for frying);
  • 3 cloves of garlic;
  • 1 tea. spoon dried oregano;
  • A pinch of hot pepper flakes;
  • 10 sun-dried tomatoes;
  • 150 ml of organic vegetable broth;
  • 100 ml heavy cream;
  • 50 grams of parmesan;
  • fresh parsley (for serving)

Preparation:

1. Marinate the chicken the night before cooking (or the morning, if you cook it in the evening): Put the meat and all the marinade ingredients in a bowl. We mix everything, rub the chicken well with the marinade, as much as possible, rub the marinade under the skin of the chicken. We cover the container with cling film and keep it in the refrigerator until cooking.

2. Fry the chicken: Heat oil well in a pan and fry the chicken pieces skin side down. We cook on high heat for 5 minutes, turn and cook for another 5 minutes. Keep the fried chicken aside.

3. There should be some fat left in the pan, if it is too much, pour some of it. Grate garlic in a pan, add oregano and hot pepper flakes, fry everything for about a minute. Add diced sun dried tomatoes, pour broth and cream, grate parmesan. Mix everything and heat for few minutes.

4. Return the chicken to the pan with the sauce (put it on the skin side), place the pan in the oven heated to 180 degrees and cook for 40 minutes. If your pan can’t be used in the oven, transfer the sauce and chicken to a baking dish (don’t use a dish that’s too big, you’ll need the sauce to cover the chicken side).

5. While the chicken is baking, prepare your favorite side dish.

6. Serve with your favorite side dish, sprinkled with grated Parmesan and chopped parsley.

K. Pišniukaitė-Šimiekė/ Photograph Chicken in a creamy sun-dried tomato sauce

K. Pišniukaitė-Šimiekė/ Photograph Chicken in a creamy sun-dried tomato sauce

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