Easy chicken casserole

Quantity 4 Person (s)
Preparation 15 min
Cooking 45 min
Cost of Cheap recipe
Level of difficulty Easy

ingredients easy chicken casserole

for Chicken and vegetables

     4 pieces of chicken (breast or thigh choice) about 2-3 pounds (1 to 1.5 kg)
     3 c. tablespoons flour (45 ml)
     1/2 c. Tea paprika (2 ml)
     2 c. to oil (30 mL)
     4 c. tablespoons butter (60 ml)
     3 large stalks celery, cut into pieces about 1 inch (2.5 cm)
     2 cups (500 mL) carrots, cut into pieces 1 inch (2.5 cm)
     2 medium onions, chopped
     4 large potatoes, peeled, cut into large cubes
     1/2 cup dry white wine (125 ml)
     1 cup chicken broth (250 ml)
     2 c. cost of parsley, chopped (30 ml)
     salt
     pepper

preparation for easy chicken casserole and vegetables

1- Preheat the oven gas mark 6 (180 ° C).

2- Mix flour, paprika, salt and pepper in a bowl and coat with the mixture chicken pieces. Shake gently to remove excess flour.

3- In a heavy saucepan, heat oil and 2 Tbsp. tablespoons (30 ml) butter, then let brown the chicken pieces on all sides.

4- Then remove the chicken pieces from the pan used to cook the chicken pieces and sauté over medium heat celery and carrots chopped, minced onions and potatoes cut into cubes for 3-4 minutes, stirring frequently with a wooden spoon.

5- Then pour the white wine and chicken broth to skillet and bring to a boil. Immediately remove pan from heat. Then pour the sauce into a baking dish, then place the pieces of chicken reserved.

6- Bake for 45 minutes until chicken and vegetables are tender. Serve the chicken casserole and sprinkled with fresh parsley vegetables.

Ingredients boneless chicken recipes

    250 g (1/2 lb) semi-boneless chicken breast without skin
    2 avocados, means
    15 ml (1 tbsp.) Lime juice
    (1/2 tsp.) 2.5 ml cumin, ground
    1 jalapeño pepper, minced
    375 ml (1 1/2 cup) beets, peeled and grated
    8 shells corn tostadas
    1 or 2 red onions, sliced into 8 slices of 0.7 cm (1/4 inch) thick
    8 cilantro sprigs, for garnish

Preparation

    Place chicken breasts in a small saucepan and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from water and cool. Shred the meat and set aside. (You can also use leftover chicken for this recipe.)

Cut the avocado in half and keep the cores. Remove the pulp with a spoon and puree with a fork. Stir in lime juice, cumin, jalapeno and cores to make a guacamole about 500 ml (2 cups). Book. Grate the beets for 375 ml (1 1/2 cup) and set aside.

    To assemble tostadas, spread 45 ml (3 tbsp. Tablespoons) of guacamole on each tostada leaving an edge of 1.25 cm (1/2 inch). Add 30 ml (2 tbsp. Tablespoons) each chicken and beetroot. Top each tostada with two slices of red onion and cilantro.

Comment

    Preparation time: 20 min
    Cooking time: 20 min
    Makes: 4 servings

Grilled teriyaki chicken with citrus

Ingredients boneless chicken recipes

     ¼ t. (50 mL) teriyaki basting sauce and icing (a bottle of 12 oz/341 mL)
     ¼ t. (50 mL) frozen orange juice concentrate, thawed
     2 c. tsp (10 mL) orange zest, grated
     ½ lb (250 g) of breast fillets uncooked chicken
     1 t. (250 mL) snow peas
     1 t. (250 mL) sliced fresh mushrooms
     1 medium zucchini, sliced ½ inch (1.25 cm) (2 t./500 mL)
     ½ medium red pepper, cut into 1 inch (2.5 cm) (¾ t./175 mL)

preparation

     In a small bowl, combine teriyaki sauce glaze, concentrated orange juice and orange zest. Reserve 2 tablespoons of this mixture. Add chicken to remaining mixture; coat. cover up stir and refrigerate 30 minutes.

     Meanwhile, turn on the gas grill or charcoal. Place the grill basket ("wok" BBQ) on the grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.

     Close the grill lid and grill over medium heat for 6 to 8 minutes, stirring occasionally basket or chicken until it is golden brown.

     Add remaining ingredients grilling basket. Close the grill lid and grill 6 to 8 minutes, stirring occasionally basket or chicken, until vegetables are crisp-tender and chicken is no longer pink in the center.

     Add 2 tablespoons reserved marinade; toss to coat vegetables and chicken. Close the grill lid and grill 2 to 3 minutes or until everything is cooked through.

comment

     Preparation: 25 min
     Cooking 55 min
     Makes: 2 servings

     * One jumped on the grill adds a smoky flavor that complements the sweet citrus marinade. For different citrus flavors, try using lime zest or lemon zest instead of orange zest. Serve with Complete this meal for the preparation of hot cooked rice.

Fried chicken breast, cream sauce and tarragon

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