Post by account_disabled on Feb 20, 2024 9:16:13 GMT 5.5
Travel? Today we propose a way to change your scenery without leaving home: practice culinary trips. No check-in or lost luggage. You just have to take note of the recipes! Furthermore, while you discover dishes from other countries you will be getting closer to the richness of these cultures through their gastronomy. We set the table? We start with a recipe with chicken from Ecuador that you will surely love. If you are thinking of cooking as a family, although at first glance it may be a somewhat complicated chicken recipe for the little ones in the house to get started in the culinary arts, our mini chefs can be in charge of adding the ingredients or squeezing the lemon to add the juice. . It's amazing how participating in the planning and preparation of a meal can stimulate little ones' appetites. These two chicken recipes come from the book The World in Small Bites by the Oxfam publisher Intermón, and they are so delicious... that you will have a hard time choosing which one to prepare today! dry chicken recipe-with-chicken Preparation: 1 hour Ingredients (for 6 tapas) 6 chicken wings 3 garlic cloves 1 onion 2 tablespoons of ground yellow.
Cili 4 sprigs of cilantro 1 cup of peas 2 carrots 1 lemon 1 chicken broth cube 50 ml olive oil Shall Pepper Preparation mode Cut the wings along the tendons to obtain two pieces of each one. Peel the meat from the bone so that it remains at one end. Peel the garlic and onion and chop them. Peel the carrots and cut them into slices. Season the wings with salt and pepper Europe Mobile Number List and fry them in very hot oil. Remove them and in the same oil, sauté the onion and garlic with the chili for about 3-4 minutes. Add the peas and carrots. Also add the chicken, the stock cube and 1 glass of water and cook covered over low heat for 20 minutes. Once cooking is finished, remove from heat and add the lemon juice . Serve hot accompanied by a little rice. One of the great pleasures that gastronomy gives us is that it transports us from one place to another on the planet without leaving home. If we have just enjoyed a dish from Ecuador... now we are going to India to discover one of its recipes with today's star ingredient: chicken.
Without jet lag ! Coconut Chili Chicken Curry recipe-with-chicken Preparation: 35 minutes Ingredients (for 8 tapas)4 boneless chicken breasts 100 g dehydrated grated coconut 2 onions 1 clove garlic 1 2cm piece of fresh ginger 1 teaspoon garan masala 1 or 2 dried chillies ½ teaspoon turmeric ½ jar of coconut milk 5 tablespoons olive oil Shall Preparation mode Cut the chicken into cubes of about 2-3 cm. Peel the onion and cut it into strips. Peel garlic and chop it. Peel the ginger and chop it. Heat 2 tablespoons of oil in a saucepan, add the onion and fry it for 5-6 minutes, stirring often. Add the coconut, garam masala, garlic and ginger and cook for a few moments, stirring constantly, until they begin to brown. Remove from the heat, place in the blender glass, blend and set aside. Add the remaining oil to the casserole , add the chicken and brown it on all sides. Add the chillies, turmeric and the crushed mixture, salt, drizzle with a ladle of water and cook for about 12 minutes. Finally, add the coconut milk and cook for 3-4 more minutes over low heat and serve very hot. When cooking your recipes, always take into account the quantities of ingredients you really need, depending on the number of guests and the size of the dishes: this way you will avoid overcooking and wasting food. That idea is essential to ensure that we take advantage of each of the ingredients without spoiling a single crumb.
Cili 4 sprigs of cilantro 1 cup of peas 2 carrots 1 lemon 1 chicken broth cube 50 ml olive oil Shall Pepper Preparation mode Cut the wings along the tendons to obtain two pieces of each one. Peel the meat from the bone so that it remains at one end. Peel the garlic and onion and chop them. Peel the carrots and cut them into slices. Season the wings with salt and pepper Europe Mobile Number List and fry them in very hot oil. Remove them and in the same oil, sauté the onion and garlic with the chili for about 3-4 minutes. Add the peas and carrots. Also add the chicken, the stock cube and 1 glass of water and cook covered over low heat for 20 minutes. Once cooking is finished, remove from heat and add the lemon juice . Serve hot accompanied by a little rice. One of the great pleasures that gastronomy gives us is that it transports us from one place to another on the planet without leaving home. If we have just enjoyed a dish from Ecuador... now we are going to India to discover one of its recipes with today's star ingredient: chicken.
Without jet lag ! Coconut Chili Chicken Curry recipe-with-chicken Preparation: 35 minutes Ingredients (for 8 tapas)4 boneless chicken breasts 100 g dehydrated grated coconut 2 onions 1 clove garlic 1 2cm piece of fresh ginger 1 teaspoon garan masala 1 or 2 dried chillies ½ teaspoon turmeric ½ jar of coconut milk 5 tablespoons olive oil Shall Preparation mode Cut the chicken into cubes of about 2-3 cm. Peel the onion and cut it into strips. Peel garlic and chop it. Peel the ginger and chop it. Heat 2 tablespoons of oil in a saucepan, add the onion and fry it for 5-6 minutes, stirring often. Add the coconut, garam masala, garlic and ginger and cook for a few moments, stirring constantly, until they begin to brown. Remove from the heat, place in the blender glass, blend and set aside. Add the remaining oil to the casserole , add the chicken and brown it on all sides. Add the chillies, turmeric and the crushed mixture, salt, drizzle with a ladle of water and cook for about 12 minutes. Finally, add the coconut milk and cook for 3-4 more minutes over low heat and serve very hot. When cooking your recipes, always take into account the quantities of ingredients you really need, depending on the number of guests and the size of the dishes: this way you will avoid overcooking and wasting food. That idea is essential to ensure that we take advantage of each of the ingredients without spoiling a single crumb.