Traditional recipes

Baked pepper stew with chicken breast

Baked pepper stew with chicken breast

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.

First prepare the pepper that we cook and put it in a bowl that we cover with plastic wrap.

We leave it like this for 15-20 minutes after which we will clean it.

It will clean very well, because it will suffocate under the foil and even the unripe film will come off quickly.

We wash it and let it drain in a sieve.

We will not throw away the liquid, we will add it to the food.

The chicken breast, washed and drained, will be cut into larger cubes and sprinkled with salt and pepper.

Fry it in hot oil for about 15 minutes, turning it on all sides.

With a whisk, transfer the chicken breast to a heat-resistant dish, and over the oil on the fire, add the julienned onion.

Let it cook for a few minutes, dripping liquid from the baked pepper from time to time, so that it doesn't taste like fried, as it doesn't do the stomach any good.

When the onion becomes translucent, add the cleaned, washed and sliced ​​carrot, add more of the pepper liquid, cover the bowl and let the ingredients simmer well.

Peel the tomatoes, chop them and pass them through the robot together with 1 kapia pepper, 1 donut, peeled garlic and 1/2 teaspoon of sugar.

Chop the rest of the peppers larger and add it over the ingredients on the fire, when the carrot starts to penetrate.

Chew a few times in the bowl, then add the tomato and pepper paste from the robot, cover the bowl and leave it on the fire for another 10 minutes.

Preheat the oven to 180 degrees.

Mix the cream with a little liquid on the fire until it is diluted, then gradually add it over the ingredients in the bowl, chewing vigorously so that it does not cheese.

We match the food with salt and spices and transfer it over the chicken breast from the heat-resistant dish.

Put the dish in the oven for 10 minutes.

At the end we add the chopped parsley.

It is a sweet-spicy food, which can be served with pickles or cheeses.

Baked pepper stew

Peel a squash, grate it and cut it in half.

It is given through the robot or cut into small pieces.

In a frying pan with hot oil, put the onion to harden.

The tomatoes are given through the robot.

After the onion has hardened, add the tomatoes given by the robot.

Stir and harden a little, stirring constantly so that it does not stick.

Add a little water, salt, pepper and veggies and let the mixture boil for about 30 minutes.

Lecso traditional Hungarian pepper stew recipe

Lecso traditional Hungarian pepper stew recipe & # 8211 recipe from grandma. It looks like Italian pepperoni. Lecso has been made in the house since I know myself, every summer. The best comes from fatty and fleshy peppers, colored & # 8211 white, red and kapia peppers, tuguiati and sweet. Lecsó & # 8211 known in German as Letscho (pronounced & # 8222letșo & # 8221, with emphasis on the first syllable) is a kind of vegetable pot that can also contain proteins typical of the area: sausages, bacon (slana, clisa) or kaiser (fatter, smoked bacon).

Lecso is very similar to the Italian pepperoni, the only difference would be that in the Hungarian version you obviously put paprika (sweet or hot paprika). Overall, it is a stew with lots of hardened onions, a little garlic and pieces of peppers and tomatoes that can be eaten as such or with meat (snacks, meatballs, steaks). It's delicious! The cooking time is less than 1 hour and the pepper pieces remain slightly crispy. The sauce is sweet-sour, extraordinarily tasty.

There is also a variant of this dish that is made with baked peppers, onions, garlic and tomatoes & # 8211 the recipe here.

I found in the market some huge kapia peppers & # 8211 over 30 cm long. About 300g had only one! 3 peppers per kilo. My first thought was lecsó. I made it without sausages or bacon because I had a beautiful piece of pork shoulder from which I wanted to make the slices (when I say the slices I mean exclusively bread & # 8211 meaning flour-egg-breadcrumbs & # 8211 for me there is no another type of snitel). Lecsó is very good warm, fresh or cooled, right from the fridge. It can be eaten the next day on slices of toast (bruschette) & # 8211 like a zacusca. It is somewhat similar to the traditional pot, but it does not have as much juice, it is creamier and the pieces of vegetables are not cooked that much. They have the outfit.

It does not season with anything other than what is mentioned in the recipe! It does not need thyme, laurel or others that would divert its original taste and aroma.

Traditionally lecso is made with smoked bacon or sausages. I present the vegan version but you can also consult the traditional one here.

Chicken Breast in Fraged Dough

I bought a grilled chicken and sliced ​​it. I deboned his chest and cut it into 4 slices, which I beat well, as wide as possible. I powdered with ground pepper, salt and oregano.
In the middle of each beaten slice, I put a stick of cheese and small bunches of broccoli.
I rolled and inserted the ends of each slice inside (as for sarmale: p).

From the ingredients for the dough I prepared a sheet, which I stretched as thin as possible, I cut it in four, and in the middle of each sheet of dough I placed a rolled chest.
I rolled each breast together with the sheet of dough, I sprinkled it with ground pepper and oregano and I placed them in a tray, in the oven.

With a fork I pricked the sheet of dough, from place to place.
I baked them for 30 minutes, and after baking I let them cool for 5 minutes.
I cut the rolls a little obliquely, into 3 cm thick slices.
It can be served as an appetizer, but also as a main course with a light sauce ideal for chicken.

Onion stew with baked peppers

Because I baked a lot of peppers to put in the jar and in the freezer, I also prepared this simple and very tasty onion stew with baked peppers and polenta.

The sweet taste of baked peppers combined perfectly with the sweet-spicy taste of onions and the sour taste of tomatoes.

The recipe for onion stew with baked peppers and polenta is a simple and quick one. It is fasting and requires only 3 basic ingredients: onions, peppers and tomatoes.

I have presented before and Recipe Food of roasted peppers with bellows cheese. And I recommend this one with great confidence. The combination of peppers and cheese is very tasty!

And because I mentioned above that I put baked peppers in the jar, I leave you their recipe HERE.

And I recommend, in line with today's recipe, another Onion stew recipe with chicken and garden tomatoes.

All dishes with lots of onions are very tasty, provided we do not fry onions.

Cook the onion stewed in oil with a little water or soup.

This way we get rid of that taste of frying that is not healthy at all.

You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.

One serving contains: 311 Calories, 24.7 g Carbohydrates, 38 g Protein, 6.7 g Lipids, 3.3 g Fiber

Ingredients for 1 serving

  • Skinless chicken breast (100 g)
  • Milk with 1.5% fat (50 ml)
  • Cottage cheese with 2% fat (50 g)
  • Quail egg (10 g - 1 piece)
  • Green bell peppers (100 g)
  • Wholemeal flour (20 g)

Spices: Dried tarragon / oregano, Fresh dill leaves, Freshly ground black pepper, Salt

Method of preparation

  1. For the pancake, put the wholemeal flour in a small bowl, break it over a quail egg, season with a pinch of salt and a teaspoon of dried spices, add the milk and mix with a fork.
  2. Separately, wash the chicken breast and pepper, cut into two cubes and add to a non-stick pan with 1 tablespoon of water and cook under the lid until the chicken is done.
  3. At the end, add salt, pepper and chopped dill and leave to cool.
  4. Bake the pancake in a well-heated pan on a baking sheet.
  5. When ready, fill with the meat and pepper mixture, add cottage cheese and roll. Serve hot.

The recipe for Pancakes stuffed with chicken breast, peppers and cheese is just one example of KiloStop Low Carb breakfast. This is a package of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The package KiloStop Complete contains 6 carefully thought out and calorically balanced recipe books, a weight loss course, a guide with useful tips for the holidays, as well as CDs that help you understand why you eat emotionally and get rid of the burden of cravings.

What ingredients do we use for the recipe for baked peppers with tomatoes?

  • 2 kg of bell peppers (red, yellow, green), kapia sai gogosar
  • 500 g onion
  • 500 g ripe tomatoes
  • 2 more unripe tomatoes-orange-green
  • 50 ml oil
  • 2-3 cloves of garlic
  • 1-2 bay leaves
  • dill and green parsley
  • salt
  • hot peppers and / or pepper

Turkey with pepper stew

1. Bone the turkey breast, season with salt and pepper, thyme and rosemary and two cloves of garlic, put in a stove pan and sprinkle with a little oil and water and put in the oven.

2. While the turkey breast is in the oven, prepare the roasted pepper stew. Cut the onion into scales, put it in a frying pan with a little oil and sprinkle with water to soften it.

3. Thaw the roasted peppers, cut into suitable pieces and place over the onion. Let it harden until the sauce decreases, add the tomato paste and spices to taste (salt, pepper, thyme and paprika) and let it boil for a few more minutes.

4. After the turkey breast is cooked, take it out of the oven, cut the appropriate strips, place it on a plate and sprinkle with sauce, and put the pepper stew next to the meat strips and garnish with parsley threads.

Baked pepper stew with chicken breast - Recipes

Posted by Postolache Violeta on September 12, 2013 in recipes with peppers recipes with chicken recipes with onions recipes of stew onion stew | Comments: 13


1 kg upper thighs
1 kg onion
1/2 kg of capsicum
1/2 kg tomatoes
1 link parsley
salt pepper

Method of preparation:

Cut the fried onion and diced peppers and put them in the pan over the oil. If necessary, add a little more oil.

Let the onions and peppers soften.

Fill with water and simmer until the onion and pepper are well cooked. Add the peeled and grated tomatoes, or cut into small cubes. If you do not have fresh tomatoes you can use canned diced tomatoes.
Season with salt, pepper and paprika.

Add the meat and leave it on the fire until the sauce decreases. Add finely chopped green parsley. Serve with hot polenta.


  1. Taulabar

    Between us, I found the answer to your question in

  2. Akim

    I consider, that you are not right. I am assured. I can prove it. Write to me in PM, we will discuss.

  3. Sik'is

    I can consult you on this question.

  4. Clyfland

    Yes, really. And I have faced it. Let's discuss this question.

Write a message