Chicken meat is universal meat. It makes an excellent base for the first dishes, it successfully fits into an infinite number of salads, and recipes with chicken of the second dishes differ in an enviable variety. Do not neglect the meat of this bird. If you don’t really like chicken, it only means that you don’t know how to cook it deliciously. In this article we will share wonderful recipes, mastering which, you will love chicken meat.
Arabic Chicken
Different countries have come up with their own ways of cooking poultry. Fans of the East will surely like the following recipe. Chicken meat is taken, in this case fillet, about a kilogram. It is washed, dried, cut with not too thin plates and beat off through the film (without much zeal), after which it is peppered and salted. Half a glass of long-grain rice is cooked according to the instructions; a quarter of a spoon of curry is poured into the finished rice, after which it is mixed with canned corn and peas (about half a glass each). The beaten filet is laid out on a greased baking sheet, a pair of spoons of a rice-vegetable mixture is placed on each bite, which is greased with mayonnaise and sprinkled with grated cheese. Halves of small tomatoes are placed on the resulting cakes, the sheet is covered with foil and put in the oven for 40 minutes. The dish is hot , with greens and fresh vegetables - just an excitement.
Japanese Chicken
For cooking you will not need special, intricate ingredients - only sake, and it can also be replaced with table white wine. The chicken is portioned and fried until golden, and not on vegetable, but on butter. Then the chicken meat is salted, pepper, poured with a stack of sake and a stack of broth and stewed. As a side dish, fried potatoes are most suitable. Serve the dish on rosy garlic croutons with herbal aromas (for fragrance, sprinkle them with dry herbs when dried).
Transylvanian Chicken
Lazy people can stuff stuffed carcasses in different ways. In the homeland of Dracula, they use poultry liver for filling (usually chicken, but if a goose is caught, it will be simply luxurious), smoked bacon and mushrooms. First of all, a small piece of fat is cut, fat is melted from it, on which half rings of onion are gilded. Then the crumbled champignons and liver are laid (by eye, so that the filling fits all in the abdomen). A minced steep egg is also added to the minced meat and a slice of white loaf soaked in milk intervenes. The mass is sprinkled with pepper, salt, parsley and marjoram. All this is embedded inside a small carcass; it is sewn up, and (attention!) the chicken is not baked, but fried over a small fire. Chicken meat in combination with the minced meat is very juicy, tender and fragrant.
Melon Chicken
This is a very interesting and reasonably inexpensive way to cook chicken in season. It turns out very gently, and is prepared without any difficulties. First, the whole carcass is boiled in water for half an hour, where a couple of spoons of dessert wine are poured. When it cools down a little, the skin is removed from the chicken. A large melon is washed, wiped, the tip is cut off from one end. Seeds are scraped through the slice and most of the pulp is taken out. In its place, a bird is laid, covered with a cut top, which is fastened to the main part with toothpicks. The fruit is placed in a pan, poured with water, and the lid is pressed with a load so that steam does not escape. After an hour and a half, the melon is taken out, the bird is taken out and cut, and the melon flesh serves as a side dish.
Mustard Chicken
Even the most common cooking methods can please you with new taste notes if you make non-standard gravy. For example, the beginning is the most trivial in this recipe: poultry carcass is chopped into portions, salted and rubbed with sunflower oil, and then fried in the oven with the necessary watering of the resulting juice. At the same time, a sauce is made: on a couple of tablespoons of butter, a teaspoon of flour is fried, combined with a glass of strong broth, mustard, vinegar (in a spoon), half a glass of sour cream, salt and sugar (in a pinch). The mixture is boiling; the yolks of two eggs are mixed with a couple of spoons of this sauce, poured into the bulk - and the gravy is boiled until thickened. Baked chicken meat is poured with it, after which the dish is kept on fire for a couple of minutes.
Banana Chicken
A very unusual and piquant dish: a bird is sliced, salted, and pepper portioned. In pieces, cuts are made into which a mixture of chopped parsley and crushed garlic is inserted. Then the chicken is fried in sunflower oil. Rice is cooked separately. Two bananas are peeled, cut lengthwise, gently breaded in breadcrumbs and fried - this time in butter. The dish is served like this: rice is laid out in a slide, on top is a fragrant slice of chicken, and on the side is a banana.
Legs in a bag
Fans of this part of the chicken will really like the recipe. It turns out incredibly tasty, although you have to tinker. Mashed potatoes are made from 0.5 kg of potatoes, and frying is made from two large onions. When the onion is gilded, a third of a kilogram of chopped mushrooms is poured into it; they are fried until the liquid evaporates completely, after which they are mixed with mashed potatoes. Six legs shank, pepper and fry to a beautiful crust. A half kilogram of puff pastry is thinly rolled and cut into squares with a side of 15 cm. A couple of spoons of mashed potatoes with mushrooms are placed in the center of each, a fried leg is placed on the filling, around which the dough is folded. The resulting bag is not tightly fixed with a thread, the sticking-out bone is wrapped with foil (so as not to burn). The bags are placed on a baking sheet and placed in the oven for a quarter of an hour.
Savory rolls
A wonderful dish is obtained if something is wrapped in chicken meat. To do this, the fillet is cut along, turned around and slightly beat off through the film, after which it is salted and peppered. Cheese, ham and pineapples give amazing taste as a filling. All components are cut in small sticks, placed on the beaten chicken and the meat is rolled. So that it does not unfold, it is tied with thread or fastened with toothpicks. Then the rolls are rolled in breadcrumbs, fried for five minutes on each side. Finally, the lid closes, and the rolls are cooked for about a quarter of an hour.
French Chicken Meat
There are a lot of cooking options for this dish. There are recipes with potatoes, and with mayonnaise, and with cream cheese, and with tomatoes. We offer to cook classic meat in French. Chicken fillet is cut lengthwise into three parts and slightly beaten. A third of a kilogram of champignons is cut with cubes or plates, and the onion is cut into half rings. Mushrooms and onions are roasted. A piece of cheese (200 grams) coarsely rubs; a large tomato is cut into thin circles. Chicken is laid out in the form, salted, peppered and greased with mustard. On each plate of the fillet mushrooms with onions are placed, on top - tomato slices. The dish is filled with cheese and put in the oven for a third of an hour. Dinner is served!
Indulge in the pleasure of deliciously cooked chicken! Recipes with photos will help you decide what to make of it today.