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Chicken with dill and tomatoes

Chicken with dill and tomatoes

  • 1 chicken breast
  • 1 suitable carrot
  • 1 onion
  • a few tomatoes
  • 1 clove of garlic
  • 1 dill bunch
  • 1 glass of dry white wine
  • spices (curry, sweet paprika, vegeta, pepper, etc.)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken with dill and tomatoes:

Wash the chicken breast, wipe with a clean cloth and cut into suitable cubes. Carrot is given through a small grater. finely chop the onions and tomatoes and grind the garlic in a mortar. If you want you can season the chicken beforehand and keep it cold for a few hours. Heat a frying pan, add oil and after it has heated, heat the onion until it changes color, then add the garlic and heat it together with the meat. Add spices to taste and add tomatoes. Do not use water because the tomatoes leave their juice and spoil its taste. Put it in the oven to reduce a little and towards the end we put the wine and the chopped dill. Serve with a cold wine.


Chicken breast stuffed with mozzarella and tomatoes & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of stuffed chicken breast with mozzarella and tomatoes it is ideal when we have chicken in the fridge, but we don't know what to use it for. We usually grill his chest schnitzel, but we get bored of cooking it in the same way always. Chicken is the most consumed meat in the world, it is loved by children and can be prepared in many ways. With the chest, however, it is a little more complicated, being a lean meat, with very little fat. Some consider it a fairy meat without too much taste. I always liked chicken breast and I preferred it in every meal, unlike my brother who prefers chicken thighs or the wings. That way, our people always knew what to put on our plate.

I like this chicken breast recipe stuffed with mozzarella because it is very simple, light and has an extraordinary taste. It's the kind of recipe you can prepare quickly after you come home from work. Put it in the oven and get rid of dinner worries. Having mozzarella, it is also to the liking of children who are big fans of everything that means melted cheeses in the oven. I used mozzarella from the Hot Delights range of the Hochland. I like that it is a very good quality product, it melts evenly and has a very good taste. Also from the same range I used grated pizza cheese from Hochland, a mixture of mozzarella, Edam and chedar. It au gratin perfectly and in a thin layer it becomes crispy and delicious.


CHICKEN LIVER WITH WINE AND TOMATO SAUCE

Today I prepared a recipe for chicken liver with wine and tomato sauce. It is one of my favorites, I make it with pleasure and I never get tired of it, either I serve it with a mashed potato, or I match it with a delicious hot polenta.

For starters, cook a finely chopped onion in a Teflon pan until it softens and becomes slightly translucent.

I add the washed and pre-cleaned livers of the skins, I season them with salt and pepper, and I pour over them the red wine that I had already prepared in a cup. I cover them with a lid and let them simmer until all the liquid drops and they start to brown.

After I turn them to catch color on the other side, it's time to add the crushed garlic and the whole amount of tomato juice. I prefer the homemade one, being much more natural and more consistent, enough to form a fairly thick sauce with the liver, but for those who do not have it, it can be supplemented without any problem with a spoon. of tomato paste.

I check if it is spicy enough, and for an additional flavor I sprinkle a little more oregano and dried basil. I only leave them on the fire for a maximum of 5 minutes, while the sauce boils only a few more times and my livers with wine and tomato sauce are ready. It smells so good…!


To prepare 4 servings of tomato stew with chicken, you need the following ingredients:

Tomato stew with chicken it's a recipe that won't take you long. Here's what to do:

1. Peel the chicken and bring to the boil, adding salt and a little oil.

2. Peel an onion and finely chop it, then fry it in hot oil.

5. Mix the tomatoes and dill with the onion when it has turned golden.

6. Boil for 10 minutes until the whole mixture becomes like a sauce, then add the meat.

7. Add the bay leaves, salt and pepper.

8. Let everything boil for another 10 minutes.

Tomato stew with chicken it's very tasty when it's hot, so serve it to your steaming little one. You can also serve tomato stew with chicken along with a garnish of rice.


Method of preparation

FOR THE GARNET, TAKE 4 TOMATOES, WASH, CUT THE CAP OF EACH TOMATO, MAKE IT WITH A SHARP KNIFE. Put the freshly chopped dill, beat well, wash a red pepper, cut it into small pieces, put the pan in the hand, heat it over a low heat, put the pepper, then mix it with a wooden spoon, put the beaten eggs, make a stronger omelette. OMLET AND GRATE A CHEESE CHEESE, PUT OVER THE OMLET, PUT THE OVEN INTO THE OVEN AFTER HEATING, PUT IT IN THE OVEN FOR 10 MINUTES, Garnish with freshly chopped dill, GARLIC GRAINS TAKE 2 EGGS BEAT WELL WITH A FORK PUT FIREPLACE AND CHICKEN SPICES SPEAK 2 SLICES OF CHEESE THROUGH THE SMALL SCRATCHER THEN EACH BOWL IS TAKEN THROUGH OR THEN THROUGH THE CHEESE RASUNE MOUTH OILS PUT THE HOODS IN THE FRYING PAN ON LOW FIRE, FRY ON ALL PARTS, PUT IMMEDIATELY AFTER REMOVING FROM THE HOT OIL I SAVE OIL AND WASH VERY FAST IS WONDERFUL


The pasta recipe with chicken, tomatoes and basil is prepared very quickly and has the great advantage of cooking in a single container. All you need is a chopper, a knife and a large deep frying pan or a large saucepan. You prepare the ingredients, put them in the pan, put it on the fire and you have prepared a delicious lunch or dinner without any hassle.

1. Prepare the ingredients

  • cut 400 g of chicken breast LaProvincia cubes of about 1 cm.
  • Chop the cubes 250 tomatoes and slices 1 red onion and 5 cloves of garlic.
  • Cut in half 200 g of cherry tomatoes.

2. Put everything in the pan and cook

  • Put in the pan 3 tablespoons olive oil , 400 g of pasta , onion, garlic and chopped chicken breast, 1 tablespoon mix of Italian spices, 1 teaspoon sea salt and ¼ teaspoon of pepper.
  • Add 1 liter of chicken or vegetable soup. Keep the remaining 250 ml in case of need.
  • Cover with a lid and set on fire. When it starts to boil, turn the heat to low and leave the pan for 8-10 minutes.
  • Stir once every 2-3 minutes so that the pasta does not stick, and if the liquid drops a lot, add a little of the remaining 250 ml of soup.

3. Check and finalize the preparation

  • Check that the pasta and chicken are well cooked. If you want you can add 70-100 ml of soup and cook for another 1-2 minutes. At the end there should be some liquid in the pan.
  • Turn off the heat, add the chopped cherry tomatoes, 100 g of grated Parmesan cheese and leaves from 1 small bunch of basil.
  • Mix well to melt the cheese.
  • Serve the pasta with chicken, tomatoes and hot basil!

Difficulty preparing

The pasta recipe with chicken, tomatoes and basil is prepared in 25 minutes and has a low degree of difficulty. As utensils, you need:


Vrancea chicken with tomatoes and sour cream

4-6 whole chicken legs * One cleaned onion * 2 tablespoons butter * One tablespoon oil * 3 cups tomatoes in broth * 2 tablespoons chopped dill * One cup fermented sour cream * One teaspoon salt * & tailcoat12 teaspoon pepper ground black

Method of preparation:

1 Loosen the upper thighs from the lower ones, then cut them in several places, wash them and dab them with a clean, dry cloth. Cut the onion into thin slices, and remove the skin and spine from the tomatoes.

2 Heat the butter and oil in a Delimano pan and brown the thighs, over medium heat, on all sides. After they are nicely browned, take them out on a hot plate. Instead, sauté the onions for 3-4 minutes, then add the tomatoes, cover the pan and bring to a boil.

3 When the sauce has started to boil, reintroduce the chicken, add a cup of water and spices, simmer for 45 minutes.

4 After the chicken is penetrated, turn off the heat, beat the cream with dill and pour it over the lightly cooled food.


  • 4-5 pieces of chicken
  • 500-600 g red capsicum peppers
  • 3-4 tablespoons of oil
  • 1 large onion
  • 3 cloves of garlic
  • 400 g fresh or canned tomatoes
  • a teaspoon of sugar
  • salt and pepper to taste
  • a bay leaf
  • dill or parsley
  • 600 ml chicken soup (vegetable or water)

First we bake the peppers. We wash and dry them and then we bake them. I bake them on the stove in a thick pan but you can also bake them on the grill or in the oven.

After baking, transfer them to a bowl, sprinkle with high salt and leave them covered for half an hour, so they will soften and can be peeled very easily.

Meanwhile, brown the pieces of meat in oil and then remove them on a plate. In the same oil, heat the chopped onion until it softens slightly and becomes translucent. Put the meat back, add the soup, salt to taste, cover the bowl and cook until the meat is almost gatita.

We clean and chop the baked peppers.

Add the diced and chopped tomatoes (or canned tomatoes), finely chopped garlic cloves, baked peppers, bay leaf, sugar, salt and pepper to taste.

Continue cooking until the stew becomes thick. Turn off the heat, add the chopped greens and the food is ready.

Eat it hot with your favorite garnish. Enjoy!

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How to prepare chicken with tomatoes and garlic & # 8211 ostropel

I prepared the ingredients: I cut the boned thighs into 1 cm wide strips and sprinkled them with oil (in a bowl). I chopped the garlic (the first 6 puppies) and cut the capsicum into strips and then into cubes.

Frying meat for chicken ostropel

I heated a non-stick pan (with higher walls) and quickly fried the chicken pieces with all the oil in which they were. I worked on the big flame and I always stirred the pan to brown each piece. I didn't crowd it! If you have to fry larger quantities of meat, you will have to divide them into several tranches. A crowded pan will lead to the creation of steam and the accumulation of water (meat) thus slowing down the browning process. So it is better to fry the meat slices one by one and remove the red ones. At the end, put them all back in the pan and continue with the next step.

When the chicken was brown, I added the chopped garlic and diced pepper. I mixed well with the spatula, taking care not to burn them. I seasoned with salt and ground pepper. I extinguished everything with a glass of white wine (it was half dry) and I waited for the alcohol to evaporate from it, leaving behind the special scent.

Tomato sauce for ostropel

I extinguished everything with canned tomatoes (or summer tomatoes cut into cubes). What flavors !! If you think the sauce is too thick, you can add a cup of water to the pan. I left the pan on medium heat for another 3-4 minutes. The sauce binds nicely. I now put a tip of a sugar knife to correct the acidity of the tomatoes.

Meanwhile, I chopped the last 2 cloves of garlic together with a handful of green parsley.

I extinguished the fire under the pan and sprinkled the ostropel with garlic and greens. A miracle of food!


washing chicken breast, then we cut it into strips 1 cm, we beat them very little with the hammer of the snails (not too much, so as not to thin them too hard) seasoned with salt and pepper.

We place them on a waiting plate, then in a bowl roomy enough, we put ouale, which we froth with a goal, add mineral water (with the role of & # 8222 release & # 8221 of eggs and growth at the same time), finely chopped dill, pipeR (salt is no longer added because dill contains salt) and flour, mixing with whisk until a dough like pancakes.

For a taste special and aroma (optional) can be put garlic pisat in it took.

add chicken breast strips in the bowl (these should be contained in the dough) for approx 30 minutes cold in the refrigerator (to soak well in the dough), turning them with a fork from time to time, to penetrate the dough into the meat.

a teflon pan, we oil heat it, then take each out chicken breast strip from the dough, we put them at fried( taking care to turn them on both sides), leaving them at brown, until they make their color yellow.

We take them out on a plateau, wallpapered with absorbent paper, to remove excess oil.

Chicken snails with dill can be served with a garnish with natural potatoes, mushrooms, green beans.