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Chicken legs stuffed with pepper paste

Chicken legs stuffed with pepper paste

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Wash the thighs and cut them in half if they are whole thighs (as I had them). Cut them into the portion under the skin and prepare the pepper paste with which we will fill the thighs. Heat pieces of pepper, onion and garlic, then mix but not too small. Fill the thighs in the cracks made with the sharp knife and you can grind the edges with toothpicks to make sure it does not flow. On top, put the thighs with oil, salt and black pepper and put them in the oven for 10 minutes in a thick tray on the bottom of which I put a cup of soup strained with vegetables. Leave it on medium heat.

Meanwhile, make a paste of butter, broken cheese and washed parsley well and without tails. Mix well and then remove the tray and put a teaspoon of this paste over the thighs and sprinkle a mixture of flax and sesame seeds. Flax and sesame seeds are optional. Let it brown well and serve with natural potato sticks and green onions.

Good appetite!

200 gr butter
2-3 pcs. garlic
100 ml of olive oil
2-3 pcs. onion
1 tablespoon parsley
2-3 pcs. pepper
1 kg chicken legs

The chicken legs are washed and cleaned well. Onions, peppers, garlic are finely chopped. In a bowl, mix the butter well with salt, pepper, paprika until a homogeneous paste is made. Make a pocket for each pulp in which the butter paste is inserted. The legs are then placed in the tray and margarine paste is added on top. Bake over medium heat until well browned. Remove from the oven and add the finely chopped parsley on top.

Try this video recipe too

Ingredients for the recipe of chicken legs marinated with yogurt, in the oven

  • -1 kg of poultry meat (whole chicken, thighs, breast, wings)
  • -shell and juice of 1 lemon
  • -300 g yogurt
  • -2 teaspoons grated salt
  • -half a teaspoon of freshly ground pepper
  • -1 teaspoon of dried thyme
  • -4-5 cloves of garlic
  • -1-2 tablespoons oil

Bone thighs in the oven with potatoes, garlic and other vegetables

Bone thighs in the oven with potatoes, garlic and other vegetables. Boneless and baked chicken legs on a vegetable bed. Fresh and juicy legs with potatoes, onions, peppers and garlic. Recipes with chicken legs. Recipes with boneless thighs.

The boned leg roast is very easy to prepare and the housewife's work is minimal. Basically, season the meat, clean and cut the vegetables and place them in the pan. From here everything is solved in the oven. In addition, we cook both the steak and the garnish at once. It is important that the thighs remain tender and juicy, not to dry excessively when baked.

You've probably wondered what the green cream on the thighs above is. Well, it's a creamy mujdei or a garlic paste with green parsley. It is prepared cold in a few minutes, it is healthy, fragrant and very tasty. Her recipe you can find it here.

Instead of boned thighs you can use chicken or turkey breast (I explained below). From the quantities below it results approx. 3-4 servings of boneless thighs in the oven with potatoes, garlic and other vegetables.

  • 750 g boneless chicken legs
  • salt, pepper, paprika
  • 3-4 tablespoons of oil
  • 2 bundles green onions or 3-4 old white or red onions
  • 1 head of garlic (10-12 puppies)
  • 2 kapia peppers or donuts
  • optional: 5-6 fresh mushrooms
  • 4 potatoes
  • optional: 200 ml dry white wine

3 chicken legs
3 peppers
2 onions
4 cloves garlic
lemon juice
1 cup wine

Wash the chicken legs well, season them with salt and fry them in a little oil (enough to brown a little). We place them in a tray (greased with oil or lined with paper) and cover with cling film. When the thighs are fried, clean the onions, peppers and toast the scales.
In the oil in which we fried the meat, add the onion, the peppers and let it cook for about 2 minutes until it softens.
Pour the mixture over the thighs (also with oil), add spices to taste, wine and garlic cloves.
Cover with aluminum foil and bake for about 30 minutes, then take the foil, and push the peppers and onions into the liquid in the pan, add the lemon juice on top of the thighs and put back in the oven until nicely browned on top (about 5 minutes ).
Good appetite!

Try this video recipe too

Chicken legs stuffed with broccoli and mozzarella & # 8211 a dish that will delight all guests

The chicken legs stuffed with broccoli and mozzarella are very tasty. With such a dish you can't go wrong, so invite your friends to the table and serve them with stuffed chicken legs. You will surely receive a lot of compliments. The recipe is explained step by step in the lines below.


  • 5 chicken legs
  • Half broccoli, half red bell pepper
  • Half a yellow bell pepper, 1 ball of mozzarella
  • Salt to taste
  • 1 magic bag for roast chicken with herbs

Method of preparation:

We deboned the chicken legs. Season the meat with salt and spices from the magic bag. Divide broccoli into small bunches and boil in salted water. After it has boiled enough, we put it in a bowl.

Wash the bell peppers, remove the seeds and chop them finely. Add the chopped peppers to the bowl of broccoli. Cut the mozzarella into cubes and add it to the vegetable bowl. Mix well.Fill the chicken legs with the previously prepared mixture.We put the thighs in the magic bag. We put the magic bag in a tray and put it in the preheated oven at 180 degrees for about 30 minutes.The cooking time can vary from one oven to another, so it would be good to check the meat from time to time.

After baking, let the thighs cool slightly, then put them on the plate and serve with your loved ones. Good appetite and increase cooking!

With this easy recipe you will be able to surprise everyone. Try it, then share it with your friends. Surely they will want to try it too.

Grilled boned chicken legs, oven or pan

Grilled boned chicken legs, oven or pan, a tender and juicy steak, which is easy to make and no one refuses. How to make chicken legs in a pan, oven, dish or on the grill? What sauces do we use, how do you season the chicken? Written recipe and step by step video.

What ingredients do we use for the recipe for grilled boned chicken legs, oven or pan?

Method of preparation

You can still read how to prepare in the written recipe or you can watch the video recipe, in which you see closely how they do everything.


I washed the boned thighs very well, cleaned them of blood clots and then drained them very well of water and wiped them with a clean napkin. I wash the meat well, I'm not afraid of Salmonella or losing vitamins.

What spices do we use for chicken

The most used and recommended spices are salt, pepper, garlic and thyme. With them you will never fail.

Over the boned thighs add the crushed garlic, a teaspoon with a pinch of salt, a teaspoon with a pinch of thyme, a teaspoon of grated pepper. Add two tablespoons of oil, that's enough.

We mixed everything very well. Put the boned thighs in the fridge for at least 2 hours, it is ideal to leave them overnight. In this way, the flavors will enter the meat, and the meat will be tender, spicy, aromatic and tasty.

Gina's advice

Before grilling, it is good to take the meat out of the fridge half an hour or an hour before, to stay at room temperature. If you go out on the green grass, keep the meat in plastic boxes with lids.

You can also use paprika or hot peppers, but not if you make the legs on the grill or in oil, because it will become bitter. If you bake them, you can use them without any problems.

We check that the grill is hot, when we keep our hand on it at about 15 cm, it does not burn. We clean the grill first, wipe it with oil, then place the meat on the grill.

Turn the thighs on both sides, to be well browned. The meat is returned to the grill only once, when it is well done. Be careful not to be in the blood!

We prepare together a sauce (I have more recipes here) , a garnish or a seasonal salad, according to tastes and preferences. Here are just a few ideas:

Good appetite, let's be healthy and cook other dishes as simple and tasty!

Recipes with Gina Bradea & raquo Recipes & raquo Boneless grilled chicken legs, oven or pan

Stuffed chicken legs wrapped in bacon

Beat the chicken legs well, preferably in a thicker bag, or between two food foils, salt and leave to cool while preparing the filling.

Minced meat, mix with duck egg, breadcrumbs 2-3 tablespoons, crushed garlic, salt, ground pepper, paprika and finely chopped onion, kneading vigorously, possibly by hand, to incorporate all the ingredients. On a wooden bottom, place the slices of bacon, chicken leg, a tablespoon of filling, roll and place in a heat-resistant tray. I used dry cooker)

The tray is cooked uncovered in the preheated oven for approx. 40 minutes on medium heat, turning the rollers to brown on all sides. The rolls are served hot with your favorite garnishes. Good luck and good luck!

Peppers stuffed with chicken and tomato sauce step by step recipe

Peppers stuffed with chicken and tomato sauce step by step recipe. How to make peppers stuffed with chicken? How to make stuffing for peppers with meat and rice? The best peppers stuffed with tender and flavorful meat.

I think many of us associate the stuffed pepper recipe with my parents 'or grandparents' house. They have an unmistakable aroma that could be recognized from a distance. I was very happy when I discovered that my grandmother or great-grandmother was waiting for me at play with a steaming pot of stuffed peppers.

Ever since I was a child, I liked stuffed peppers and I also ate the sheaths, which others leave on plates. That's because my great-grandmother Buia from Sibiu taught us a secret: to brown the peppers a little before cooking them! It is a difference of taste and aroma from heaven to earth! Thousands of readers have already tried the classic stuffed pepper recipe (with pork and / or beef) and have been captivated by it! You can find it here.

Stuffed peppers can be boiled in a pot or cooked in the oven see here.

In all cases, I choose more jammed bell peppers that fit well in the pot or tray. The meat filling (this time chicken) should also have rice and onions (for taste, flavor and texture). In this case, I chose to chop some boned chicken legs at home. I wouldn't make peppers stuffed even with chicken breast because it's too dry.

I usually put 10% rice over the amount of meat but in this case I decided to put a little more. Just to be a more airy, fluffy filling (the chicken is not greasy). For the same reason I also put grated carrot & it gives the color and nice texture to the filling.

In winter I use canned bell peppers (in tomato sauce) especially for stuffing & # 8211 the recipe here.

I give you the quantities for 6 large peppers stuffed with chicken.

Chicken soup, favorite of the whole family. 5 recipes worth trying

Chicken soup is considered worldwide "comfort food", a hot and filling dish that makes us feel good in difficult times and gloomy days. In some countries it is even believed that it would help treat colds, although there is no evidence to that effect.

Asian chicken soup with noodles

Ingredients (2 servings)

  • 900 ml chicken soup
  • 1 skinless chicken breast
  • 1 teaspoon freshly chopped ginger
  • 50 g of rice or rice noodles
  • 2 tablespoons sweet corn
  • 2-3 thinly sliced ​​mushrooms
  • 2 green onions, finely chopped
  • 2 teaspoons soy sauce
  • mint leaves, basil and chopped hot peppers for serving

Method of preparation

  1. Pour the chicken soup into a pot and add the meat, ginger and garlic.
  2. Bring to the boil, reduce the heat to low, cover the pan with a lid and cook for 20 minutes until the meat is tender.
  3. Remove the meat and slice it thinly.
  4. Add the meat to the pot again, along with the rice noodles, mushrooms, half the amount of onion and soy sauce.
  5. Boil everything for 3-4 minutes until the noodles are tender.
  6. Spread the soup in bowls and sprinkle green onions on top and hot peppers.
  7. Serve with extra soy sauce.

Chicken breast spring soup

Ingredients (2 servings)

  • 1 tablespoon olive oil
  • 1 chicken breast with skin
  • 500 ml chicken soup
  • 1 slice of bread cut into cubes
  • 2 tablespoons grated Parmesan cheese
  • 2 fists with spring greens, finely sliced
  • 4 pieces of asparagus, cut into pieces
  • 40 g peas
  • 400 g canned beans, drained and rinsed

Method of preparation

  1. Preheat the oven to 200 degrees.
  2. Heat 1 tablespoon of olive oil in a pan and brown the chicken on both sides.
  3. Remove the meat from the pan and add the chicken soup.
  4. When it reaches boiling point add the meat and cook for 5 minutes.
  5. Turn off the heat, cover the pot with a lid and let it rest for 30 minutes.
  6. Place the bread cubes in an oven tray, sprinkle with oil, salt and Parmesan.
  7. Bake the bread for 6 minutes until golden.
  8. Take the chicken out of the pan and slice it.
  9. Bring the soup to the boil again and add the greens, peas and asparagus.
  10. Cook for 1 minute then add the chicken and drained and rinsed beans.
  11. Distribute in bowls and serve with bread crumbs and parmesan.

Chicken tarragon soup

Ingredients (6 servings)

  • 1 chicken
  • 2 onions
  • 3 potatoes
  • 1 carrot
  • 1 capsicum
  • 1 parsley root
  • 2 bay leaves
  • 2 tarragon threads
  • peppercorns
  • parsley
  • salt
  • pepper

Method of preparation

  1. Cut the chicken into pieces and boil it in salted water. Collect the foam whenever needed.
  2. Add the julienned onion, carrot and parsley root into rounds. Bring to a boil over medium heat.
  3. After 15-20 minutes, add the diced potatoes and finely chopped pepper. To give it a better taste, put some peppercorns and bay leaves in the soup.
  4. When the vegetables and meat are well cooked, match the taste of salt and dip the tarragon leaves. Leave them for a few minutes, then remove them.
  5. At the end, flavor the soup with finely chopped parsley.

Cabbage soup with chicken liver

Ingredients (4 servings)

  • 1 white cabbage
  • 3/4 l of water
  • 1 chicken concentrate
  • 1 vegetable concentrate
  • 1 large red onion
  • 1-2 tablespoons butter
  • 250g of chicken liver
  • ½ teaspoon of sage
  • 1 tablespoon fresh thyme
  • ½ tablespoon of chicken juice

Method of preparation

  1. Bring the water and concentrate cubes to a boil. Grate the cabbage and put it in boiling water. Boil for 5-10 minutes. Peel and chop the onion.
  2. Cut the chicken livers into smaller pieces. Saute the onion in butter until almost soft. Turn up the heat and add the chicken liver. Season with sage, thyme and chicken juice.
  3. Add a few tablespoons of water if necessary. Put the soup in bowls and put the onion and herbs on top.

Sweet potato soup with chicken

Ingredients (2 servings)

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 red hot pepper, without seeds and chopped
  • 2 cm ginger, chopped
  • 1 lemongrass stem
  • 1 packet of 25 g coriander, chopped leaves
  • 2 tablespoons red Thai pasta
  • 750 ml chicken stock
  • 160 ml coconut cream
  • 500 g sweet potato, cut into cubes
  • 2 skinless chicken breasts
  • juice from 1 lime
  • 1 teaspoon sugar
  • 1/2 teaspoon fish sauce
  • toast for serving

Method of preparation

  1. Heat the oil in a large saucepan.
  2. Add the garlic, hot pepper, ginger, lemongrass, coriander and curry paste and cook for 2-3 minutes, until the flavors are released.
  3. Add chicken soup, coconut cream and sweet potatoes and cook for 15 minutes or until potatoes are soft.
  4. Remove the lemongrass and discard.
  5. Carefully transfer to a blender and blend until smooth.
  6. Transfer again to the pot, add the chicken and simmer for 5 to 10 minutes or until the chicken is cooked through.
  7. Incorporate lemon juice, sugar and fish sauce.
  8. Sprinkle with coriander leaves and serve.

Also try: Chicken salad with Chinese cabbage