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Exotic chicken stew in polenta

Exotic chicken stew in polenta

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Salt and pepper the chicken, portion it and heat it a little (until it turns white) in 3-4 tablespoons of oil. Take it out and set it aside. Put the onion in the remaining oil, heat it well, then add the donut paste, paprika and ginger, finely chopped garlic. Stir for another minute, then put the meat (with the juice left), fill with water to the level of the meat, add salt and pepper, bay leaf and let it simmer until the meat is only good to eat. Add the broth and thyme, let it boil for another 5 minutes.

In a bowl, spread a tablespoon of flour with a little water and put cinnamon.

When the stew is ready, add the cinnamon flour, mix well, taste, add salt and pepper if necessary and let it boil for another 1-2 minutes, stirring lightly.

Turn off the heat and sprinkle plenty of green parsley.

We served it with polenta and beetroot salad.

Good appetite!!!

chickens and wings
3 onions
2 tablespoons tomato paste
3 red peppers
1 teaspoon ginger
Bay leaves
1 teaspoon garlic powder
1 tip of cinnamon knife
1 orange

We wash the chicken and season it with salt and pepper. In the pan in which we will make the stew, add a little oil and fry the meat on both sides. We take it out on a plate and cover it. Add the chopped onion to the oil in which we fried the meat, a finely chopped pepper, tomato paste, garlic, paprika, slices of whole pepper and ginger and mix. Add the meat and enough water to cover the meat and add the rest of the ingredients. Let it boil over low heat. In a bowl, spread a tablespoon of flour with a little water and add cinnamon and add over the stew and mix. Let it boil for about 5 minutes

Try this video recipe too

Chicken stew with polenta

The delicacies prepared by us with much love and good cheer enjoyed a real success among all those who chose to stop by our table and taste our menu. For this gastronomic contest I chose for the first course, a peasant soup with pork and for the second course, a classic recipe for chicken stew with sour cream with polenta, specific to the cuisine of Satmar, easy to prepare and extremely tasty. We invite you to try it too.


You need 1 kg of boneless chicken breast and thighs, 3 large onions, 3 red peppers, preferably Kapia peppers, 5-6 cloves of garlic, oil, salt, pepper, liquid cream, 1 egg and 2 tablespoons of flour.

Method of preparation: Cut the onion and pepper into small pieces and put them in oil (not too much) until they soften a little. Meanwhile, wash the meat very well, then cut it into cubes. Add the meat to the onion and pepper mixture, stir and pour enough hot water to cover the composition with one finger. When it starts to boil, add salt, pepper and crushed garlic to taste and simmer for about 30-40 minutes. Stir occasionally. After the meat has boiled, you can make a sauce from flour, egg and sour cream (the consistency of the one for pancakes) that you add to the stew. For this preparation it is good to choose a cream with a higher concentration of fat and to be more liquid. Let everything boil for another 10 minutes. Taste the stew and add more salt if necessary.

As a garnish, you can opt for a polenta or dumplings made of egg and flour.

Chicken breast stew with polenta

Chicken breast stew with polenta it is a food as simple as it is tasty.

It prepares quickly and is to everyone's liking. At least in our family, no one refuses this dish, especially if we also have a polenta muzzle. I recommend you try other stew recipes such as Stew of chicken breast and baked peppers , Pork or chicken stew with green beans .

Ingredients Chicken breast stew with polenta:

400 g boneless chicken breast (or turkey)
2 pieces of onion
2 bell peppers (1 yellow, 1 red)
4 pieces of peeled tomatoes
½ green parsley link
1 teaspoon dried marjoram (or fresh 1 small bouquet cut into small pieces)
2 cloves garlic
optional hot peppers (everyone adds as much as they want depending on how spicy the food wants to be, but you can also give it up)
3 tablespoons oil
salt, pepper to taste
1 tablespoon Gulyas paste (if we don't use 1 teaspoon of paprika, or 1 tablespoon of pepper paste)
300 g mushrooms

Preparation Chicken breast stew with polenta
Peel and chop the onions and peppers. Peel a squash, grate it and slice it. Chicken breast (or turkey) is cut into suitable pieces. Peel a squash, grate it and slice it.

Heat the oil in a saucepan and cook the onion and chopped peppers together with 1 pinch of salt. Add the portioned breast and continue to fry them until it turns white. Add the crushed tomatoes and garlic cloves, finely chopped and a few slices of hot pepper.

Let it boil for a few minutes and then add the Gulyas paste (paprika, or pepper paste), salt, pepper to taste, sliced ​​mushrooms and about 400 ml of water. Cover and simmer until a thick sauce is formed and the meat is cooked.

Before stopping the fire, add the finely chopped green parsley and the freshly cut marjoram. If you do not have fresh Hungarian, you can also use the dried Hungarian.

It is served with polenta and I recommend a well-cooled dry white wine. Good appetite!

Stew of chicken hearts with polenta

Stew of chicken hearts with polenta

Stew of chicken hearts with polenta


For stew:

  1. 300 grams of chicken hearts
  2. 1 onion
  3. 2 bell peppers (I used yellow and red)
  4. 2 tomatoes
  5. 75 grams of tomato paste
  6. salt pepper
  7. olive oil
  8. chili flakes
  9. 1/2 bunch of parsley

For polenta:

  1. 2 milk dogs
  2. 1 cane malai
  3. 1/2 cube of concentrated vegetables / chicken
  4. salt
  5. 1 cube of butter
  6. 50 grams Parmesan race

Preparation: Stew of chicken hearts with polenta

Chop onions, peppers and tomatoes.
Heat a little oil in a pan and sauté the onion for a few minutes, until it becomes translucent. Then add the peppers and tomatoes and leave on medium heat for a few minutes, until soft. Add the tomato paste, mix well, then add the hearts. Mix carefully and add 50 ml of water. Cover with a lid and leave for 30 minutes. At the end, add the chopped parsley, salt, pepper and chilli flakes.
Meanwhile, heat the milk and 2 cups of water in a pot over medium heat, along with the concentrated cube. Add the cornstarch, mix well with the whisk and leave for a few minutes, stirring frequently until it has the desired consistency. At the end, add salt, butter and cheese.
Serve the stew together with the creamy polenta.

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Pui toucan with polenta

12 thighs or chicken 6 Tbls Oil 6 onions, chopped 2 large stalks celery, chopped 3 Tbls. paprika 3 Tbls Chicken bullion 3 Tbls Parsley 1/2 tsp pepper Thyme Rosemary Parsley Marjorie 1 can evaporated milk 5 Tbls. Corn Starch 1/2 cup cold water 4 cups water 1 tsp salt 1 3/4 cup corn meal 1. In a large pan coat in oil

2. Add equal amounts of 6 chopped onions and 2 large stalks celery (chopped) as well as the paprika, chicken bullion, parsley and pepper.

(Sprinkle with Thyme, Rosemary, Parsley and Marjoram to taste.)

3. Cover and slowly cook on low till done, approximately 45 minutes.


4. Before serving, ad 1 can evaporated milk and 5 Tbls cornstarch, mixed in 1/2 cup cold water. Cook till thick. Salt to taste.

Bring water and salt to boil. Add corn meal (12oz, 1/2 or box) right in the center. Make a little hill, DO NOT STIR. Let it boil for 20-30 minutes.
Remove pan from stove. Take the handle of a wooden spoon and start stirring in circular motion until all cornmeal is mixed with water. Put pan back on stove so pan gets hot and dries out the outside of edge.
When it pulls away from the side, set a plate on top of your pan and dump it.
Let it cool 15-20 minutes, then slice with knife or sewing thread.

Recipe for chicken stew with polenta, a tasty and traditional dish

Chicken stew with polenta

Chicken stew recipes presented below is a variety with sour cream, flour and garlic. Chicken leg stew goes very well with polenta. The quantities are equivalent to 4 servings of stew with polenta.

Ingredients chicken stew with polenta

  • 2 whole chicken legs
  • 1 suitable onion
  • 100 ml oil
  • 1 teaspoon paprika
  • 1 tablespoon flour
  • 1 tablespoon sour cream
  • 3-4 cloves of garlic
  • parsley greens
  • salt to taste
  • pepper to taste
  • 1 l apa
  • 350 gr of corn flour

Method of preparation

Cut the chicken legs in half, separating the cups from the upper pulp, wash well, wipe and season.
Peel the onion and cut it into cubes, heat it with oil and then with the thighs. When the meat has turned white, add a teaspoon of paprika, mix and cover with water.
Sprinkle with chopped green parsley and wait until the meat is cooked.
At the end, mix the cleaned and chopped garlic with a tablespoon of flour and a tablespoon of sour cream. Add cold water and stir until thickened. Use a strainer to pass it through when you add it to the stew. Bring to a boil and the preparation is ready.

Put a liter of boiling water with a little salt. Be sure to use a double-bottomed pot to avoid painting the dish.
When the water boils, gradually add the corn flour, stirring constantly to avoid the formation of lumps. After you have poured all the corn flour, mix until the polenta is quite thick (it does not fall off the wooden spoon) and then take the pot off the heat.

Chopped onion Fried onion Chicken legs Spicy chicken legs Thighs hardened with onions

Thighs hardened with onion, paprika and cold water Water needed for stew Garlic for thickening Cut garlic Crushed garlic Ingredients for wholesale Wholesale for chicken stew Chicken stew with sour cream Cornflour Mixed polenta Stew polenta Chicken stew with garlic

Video: Συνταγή για μπέργκερ με κοτόπουλο πανέ και γλυκιά μουστάρδα. Καλοκαίρι #not 24082021. OPEN TV (May 2022).