Traditional recipes

Chicken stuffed with Mexican vegetables

Chicken stuffed with Mexican vegetables

Wash the chicken and wipe with a napkin.

The mushrooms are cleaned and cut into slices, mixed with Mexican vegetables.

Mix salt, pepper, paprika and garlic powder.

Grease the chicken inside, season it and fill it with vegetables. Sew with thread.

Grease the chicken and season with the spice mixture.

Put it in a pot of tuci, add water and brandy, cover with aluminum foil and put in the preheated oven, on the right heat for 40 minutes.

Remove the foil, lower it with honey and put it in the oven for another 10-15 minutes to brown it, then turn it on the other side, grease it with honey and leave it for another 10-15 minutes.


Method of preparation

We wash the chicken well and empty it of organs. From the livers and mushrooms that are cut into smaller pieces, we make a paste with breadcrumbs, chopped onion, egg and spices, which fills the chicken, which is then tied on all sides where it could the filling comes out. From oil, salt, pepper, vegeta and a little of the chicken spices, a kind of paste is made with which to grease the chicken. In a higher tray, place the chicken and put about 500 ml of water and 250 ml of oil, and put in the oven over medium heat. After 1/2 hour (even faster if you notice that the chicken has started to turn golden), remove the tray and sprinkle the chicken with the sauce formed. Reduce the heat to a minimum and leave it in the oven for another hour (even an hour and a half for large chickens), taking care to remove the tray from time to time to turn the chicken on all sides and sprinkle it with the sauce formed. Baked chicken steak is ready when the chicken is nicely browned on all sides and has penetrated and tender meat.
Baked chicken steak is served with natural potato garnish or mashed potatoes, as well as boiled rice.

Chicken stuffed with Hawaiian mixture and baked vegetables

How to proceed, simply, clean and wash the chicken well and take care of the Hawaiian mixture. We also clean

Chicken stuffed with mushrooms

1. First prepare the chicken, clean the skins, wash and drain the water. After draining well, grease both inside and out with butter, salt and pepper. To be tender, leave to cool while the filling is being prepared.

2. The next step is to prepare the mushroom composition. Peel a squash, grate it and wash it in a few drops of water. I emphasize this process every time, because it is a secret of the kitchen, vegetables and meat soaked in water do not cook well. Finely chop the mushrooms and harden them with a little oil and finely chopped onions until they turn a copper color. Leave to cool and in the meantime chop the greens, grate the cheese and add the breadcrumbs, salt and pepper and mix the composition well.

3. Allow the oven to heat up. Remove the chicken and fill it with the mushrooms, and in order not to leave the chicken composition, it is caught with 2-3 toothpicks.

4. Place the chicken and chopped vegetables, salt, pepper, oil and a little water on the tray.

5. Put in the oven at a temperature of 160 degrees and sprinkle with the sauce from time to time.

6. Towards the end, sprinkle the chicken with 4-5 tablespoons of white wine and a little butter and leave for another 5-10 minutes. Serve hot with rice garnish.

How do we prepare the filling for this recipe, how do we cook it?

For the filling I chose chicken breast and Mexican vegetables from Bonduelle. I always have a bag of Mexican vegetables in the freezer, and the ones from Bonduelle are wonderful. They are steamed and frozen quickly, so they are ready in just 5 minutes. I like to use them in salads, as a side dish or to put them in different dishes. In this recipe for pumpkins stuffed with vegetables fit snugly. They give the dish a good taste and are healthy. I didn't want to chop the chicken breast anymore, I just cut it into small cubes. Of course you can also use minced meat, if you want. Boneless chicken legs work just as well. Just look in the fridge to see what you have available.

If you don't want to use meat, no problem. The good part about these zucchini stuffed with vegetables is that you can also make them with rice, quinoa, lentils or chickpeas. You really don't need to use meat to be tasty. Zucchini can also be used instead of zucchini. They are just as good. Eggplants work just as well if you're an eggplant fan. After filling them with vegetables and chicken, all you have to do is sprinkle a little cheese on top and put them in the oven. Leave them only until they are au gratin and you can serve them. It lasted approx. 20 minutes. Much less than if I wanted to make stuffed peppers or sarmale. You can serve them as hard or you can add a garnish of your choice. A colorful salad or a tomato flavored sauce fit perfectly!

Chicken stuffed with liver is a delicious recipe. To prepare this recipe you need a whole chicken.

In a pan put 3 tablespoons of oil and 1 teaspoon of sugar to caramelize a little. Add the well-washed liver and fry it a little. Season with plenty of salt and pepper. Finely chop the liver, mix it with 2 eggs, a bunch of parsley and a sprig of dill and then fill the chicken. We also put the liver under the skin of the buds. I had sewn the skin so that the filling would not come out and I gently sprinkled it all over the chicken's skin.

Put the chicken in the oven for about an hour and a half. We turn it from one side to the other to bake evenly. It's a treat! There is no need for fat because the chicken leaves enough, it only needs a bowl of water next to it for steam. That way it doesn't burn.

The chicken stuffed with liver is served hot, with a garnish of potatoes, rice or salad.
We need an oval Cocotte from the Kitchen Shop.

1 whole chicken (gutted)
400 g potatoes
400 g carrots
2 onions
1 clove of garlic
2 rosemary sprigs
2 sprigs of thyme
1 teaspoon paprika
30 ml of olive oil
olive oil for marinating meat

Preheat the oven to 200 degrees Celsius. Cut the potatoes and carrots into cubes of about 1 cm and chop the onion. In a large bowl, put all the diced vegetables and pour olive oil to taste. Season with salt and pepper to taste and leave to marinate.

Finely chop the garlic, rosemary and thyme. In a small bowl, combine the chopped greens with the paprika, olive oil, salt and pepper to taste to make the marinade. Using a kitchen brush, grease the whole chicken with the marinade, both inside and out. Fill the chicken with the previously marinated vegetables, then place it in a heat-resistant dish.

Place the remaining vegetables around the chicken in the same tray. Cover with aluminum foil and bake for about 40-50 minutes. After this interval, set the foil aside and leave the chicken in the oven at 170 degrees Celsius for about 30 minutes.

Broccoli is not even on the list of foods preferred by children. But if you know how to hide it in various dishes, you should not worry. So we thought of this recipe for chicken breast stuffed with broccoli, especially for moms who have capricious children to eat.

It is an easy recipe that is ready in about 45 minutes. The ingredients prepared below are for 4 servings, so it's the perfect idea for a quick and healthy dinner. And if you want to make this recipe even healthier, you can choose skim cheese. You can also control how much filling you use for each chicken breast. Serve this dish with a slice of rice or baked potatoes and sauteed vegetables.


4 chicken breasts, without skin
120 grams of cream cheese at room temperature
1 cup fresh broccoli, steamed
1/4 cup grated cheese
2 tablespoons breadcrumbs
sea ​​salt
freshly ground black pepper

1. Preheat the oven to 205 degrees Celsius. Remove the skin and fat from the chicken breast. Season with sea salt and freshly ground black pepper. Put the chicken pieces in a bag and soak the meat with lemon, garlic and herbs. Grow each chicken breast slightly so that the broccoli filling can fit, and leave in the fridge for at least an hour.

2. Wash the broccoli well under a stream of cold water and separate into florets. Cook in a small steaming pan for 3-4 minutes. Drain the water and put the broccoli back in the pan, cutting it smaller if necessary. Add cream cheese, grated cheese, breadcrumbs and sea salt and black pepper, as desired. Divide the broccoli cream evenly between the 4 chicken breasts. Close the holes with toothpicks.

3. In a large skillet, brown the chicken over medium heat in hot olive oil for about 5 minutes on each side. Transfer the heat-resistant pan to the oven and let it cook for another 8-10 minutes. Serve with rice or baked potatoes for a complex dish.

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Stuffed chicken

This Stuffed chicken, is a recipe old one that my mother cooked especially on holidays. It was just as appreciated then and now and it looks great sitting on the table full of goodies. The only change I made prescription is that I anointed the chicken on the outside with a spicy pepper paste (let me be more trendy :)))) with chutney ) otherwise I kept recipe original. Initially I had a heartbreak not knowing if it will be to my family's liking or not & # 8230 I set off and cooked stuffed chicken according to the mother's instructions. I can tell you that it was a complete success and mine were delighted. The only objection of some of us, that we just can't help but laugh at each other is that it was still a little spicy. My eldest daughter and I didn't mind this aspect because we are a hot, spicy fan, but on the next round I will give up the pepper paste (half :)))). It is your choice as you want it to be stuffed chicken , spicy or not. Next to extinguish the speed and to improve my consort I served a Caloian Riesling White of the Crama Oprisor with which I managed to make him forget about the burns caused by my spicy pasta.

Ingredients Stuffed chicken:
1 piece chicken at 1.5 kg-2kg
500 g chicken liver
3 boiled eggs
1 or raw
2 slices of bread
1 link green parsley
salt, pepper to taste
1 tablespoon hot pepper paste (or chutney optional)
1 piece bag for steaks

Preparation Stuffed chicken :
We take the 1.5 kg chicken but it can also be 2 kg and we carefully clean it of any remains of feathers, lungs and others. With the tail of a wooden spoon or a spoon with a longer handle, we remove the skin from the meat, being careful not to break the skin. After we have prepared the chicken in this way, we take care of the filling. Put 3 eggs to boil then clean them and cut them into small pieces. The washed and drained liver is cut into thin strips. We put the slices of bread in cold water until they soften and then we squeeze them well and we crush them with eggs and the liver already cut. Add to the whole composition the finely chopped green parsley, the raw egg and then season with salt and pepper to taste. With this filling we fill the space formed with the help of the spoon tail as well as we can and everywhere (both on the pulpits and on the chest, ribs, back & # 8230.), And the rest of the filling if we have left we place it inside the chicken. I sewed with a needle and threaded the skin from my belly and neck so that the filling would not come out during baking. Now I greased my chicken stuffed on the outside with a paste chutney of hot peppers and then I placed the chicken in the bag of steaks. I placed the bag of chicken in a pan and put everything in the oven until it browned nicely.

Take the chicken out of the bag and place it on a plate with golden potatoes or another garnish that you like best and the feast is ready to begin.

I hurried to take the picture and with the section so that I don't have any more photos.

Chicken breast stuffed with vegetables ->

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  1. Boil 2 eggs until the yolk hardens and let them cool.
  2. Clean, wash and drain 400 g LaProvincia chicken liver . Then fry them in olive oil and a quarter teaspoon of butter .
  3. Top up with water until the livers are ready. Let them adjust to room temperature on a plate. Add salt and pepper .
  4. Cleanse 250 g mushroom mushrooms and cut them into slices. Grease the result with olive oil and a quarter teaspoon of butter . Brown them a little.
  5. Chops 250 g LaProvincia chicken muscle and grease the meat with olive oil . Then brown everything. Fill with a little water and add salt, pepper and 2 teaspoons paprika .
  6. Chops 1 bunch of green onions , 1 bunch of dill and 1 bunch of parsley . Cut into small pieces 1 clove of garlic .
  7. Mix the mushrooms, livers and greens in a bowl. Add 5 beaten raw eggs and the 2 boiled eggs, cut into cubes. Then stir for 3-5 minutes and add salt and pepper. Fill with 1 teaspoon rosemary and 1 teaspoon curry .
  8. prepare 1 pui grill LaProvincia , removing the chest bone, the tartar and any organs.
  9. Grease the inside of the chicken with lemon juice . Add the chicken filling with a spoon.
  10. When the space is full, sew the skin with food thread. Tie the hammers and fins. Then preheat the oven.
  11. cut 1 onion in pieces as small as possible and 1 carrot in the rounds and put them in an oven tray. Top with 10-12 zigzag skewer sticks to support the chicken.
  12. Place the chicken in the pan with the wings facing down.
  13. Grease the chicken with olive oil. Add 2 tablespoons of olive oil and top with a cup of water.
  14. Cover everything with aluminum foil and leave the tray in the oven for 40 minutes at 200 degrees.
  15. Remove the aluminum foil and leave the chicken in the oven for another 30 minutes. Sprinkle the chicken with the sauce from the pan every 10 minutes.
  16. Let the chicken cool for 10-15 minutes.

Cooked chicken tips stuffed in the oven

  • The vegetable bed on which the chicken will sit depends on you. You can remove it completely (as long as you keep the skewer sticks and grease the pan well with oil) or you can top it with parsley root and diced potatoes, which you then serve as a garnish.
  • If the sauce came out too thick, you can straighten it by adding a glass of semi-dry white wine.
  • Baked stuffed chicken goes well with a garnish of sauteed mushrooms or lettuce.
  • If you want the chicken skin to be even more browned, we recommend that you grease the outside of the chicken with lemon juice.
  • You can also add filling in the area between the skin and the meat on the back of the chicken & # 8211 as long as you insulate the chicken from the oven tray.
  • When serving, cut the chicken into slices, starting with the breast.
  • To make the filling more consistent, you can add rice or bread soaked in milk and cut into pieces.

Baked stuffed chicken, good for serving

Want to try the stuffed chicken recipe in the oven? Set aside about two hours for cooking and another day to receive praise for such a delicious dish.

The baked chicken recipe is a much more delicious version of roast chicken. In other words, you can eat it at dinner any day of the week.

Video: Men In The Kitchen: Мексиканска кухня - Енчиладес (November 2021).