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Baked chicken legs with leeks


the husband said it was deliciooooooooos .... his prose doesn't like it but the red wine saved the recipe: p from the category: we do something and we see what comes out :)) the experiment was successful: D simple and tasty ...

  • 2 smaller leek sticks or one large one
  • 5 chicken legs
  • salt
  • chilli powder
  • 4 cloves of garlic
  • 150 ml dry red wine
  • 100 ml of water
  • 2 tablespoons oil

Servings: 5

Preparation time: less than 120 minutes

RECIPE PREPARATION Chicken legs with leek in the oven:

Wash the thighs well and season them with salt and chilli. Grease a bowl with oil and place the meatballs. Among the chicken we put the leeks, cut into slices about 1 cm thick, and garlic slices. Mix the wine with the water and pour it over the meat. Put it in the oven on low heat until the meat is almost ready and then turn the heat to medium to brown nicely.

Serve hot with whatever garnish you want. We served it with rice and sauce around the rice. Mix the sauce with the rice while eating.

Good appetite!




The 8 wonderful recipes to dry up to 8 kg at home

The 8 wonderful recipes to dry up to 8 kg at home in a simple and 100% healthy way. In addition, a feijoada on Sunday or a barbecue on Saturday are welcome, but it is not worth eating this type of food every day. It is also possible to consume a chocolate during PMS, but every day you prefer fruits instead of sweets with a high sugar content. In addition to learning to eat better, it is also recommended that the person seeks to exercise, optimizing weight loss and increasing health.

  • Reduction of triglyceride levels
  • Lowering bad cholesterol (LDL)
  • Higher mood and more peaceful sleep
  • Prevention of chronic diseases such as diabetes.

Check out the cabbage and ginger recipes to add them to your routine

VEGETABLE CUP:

Preparation time: 50 min (+10 minutes rest)
Yield: 10 servings

INGREDIENT:

  • 4 tablespoons coconut oil
  • 1 chopped onion
  • 4 cloves minced garlic
  • 1 tablespoon chopped ginger
  • 2 diced baked tomatoes
  • 1 diced carrot
  • 2 liters of boiling water
  • 1 diced pumpkin
  • 1 chayote in cubes
  • 1 cup of cabbage in strips
  • 1 cup (tea) of spinach leaves
  • 1 cup of kale in strips
  • Salt to taste
  • Flax flour to taste for sprinkling

PREPARATION:

  • In a large saucepan, heat the oil over medium heat and cook the onion and garlic for 3 minutes.
  • Add boiling water, zucchini and chayote.
  • Add the cabbage, cook for 2 minutes.
  • Turn off the heat, mix the spinach and cabbage, cover the pan and let it sit for 10 minutes.
  • Add the salt and then sprinkle with flaxseed flour.
  • If desired, serve with toast or whole grains.

Grilled chicken with ginger and puree:

Preparation time: 40 minutes
Yield: 6 servings

INGREDIENT:

  • 6 chicken fillets
  • 2 cloves minced garlic
  • Salt to taste
  • 4 tablespoons olive oil
  • 1 tablespoon grated ginger
  • ½ chopped onion
  • 1 tablespoon brandy
  • ½ cup (100ml) of orange juice

Mashed potatoes:

  • 2 tablespoons light butter
  • 3 cups (tea) of boiled yam and puree
  • ½ cup (100) skim milk
  • Salt and nutmeg to taste

PREPARATION:

  • For the puree, heat a pan of butter over medium heat, add the yams, milk, salt and nutmeg and cook until incorporated. .
  • book.
  • Season the chicken fillets with the garlic and salt.
  • Heat a pan with half the oil over medium heat and fry the fillets until golden brown.
  • Transfer to a serving bowl.
  • Put the pan on medium heat with the remaining oil and fry the ginger and onion until they wither.
  • Add brandy and orange juice, season with salt to taste and cook for 3 minutes.
  • Sprinkle the fillets and serve with the yam puree.

WHOLE RICE WITH CABBAGE:

Preparation time: 1 h (+10 min rest)
Yield: 8 servings

INGREDIENT:

  • 7 cups (1400 ml) of water
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 2 tablespoons oil
  • 2 cups (tea) of rice 7 cereals with carrots
  • 3 cups sliced ​​cabbage
  • ½ cup of chopped Brazil nuts

PREPARATION:

  • In a saucepan, mix the water, onion, garlic and oil and bring to a simmer.
  • As soon as it boils, add the rice and season with salt.
  • Cook over low heat with the pans half covered until all the water is dry.
  • Turn off the heat and stir in the cabbage.
  • Cover the pan and let it sit for 10 minutes.
  • Stir in the chestnuts and serve.

Chicken with ginger:

Preparation time: 40 min
Yields: 4 servings

INGREDIENT:

  • 1 tablespoon light margarine
  • 1 chopped onion
  • 2 teaspoons grated ginger
  • ½ diced chicken fillets
  • ½ cup (100 ml) dry white wine
  • ½ cup (100 ml) of water
  • ½ cup of chopped celery
  • 1 large green apple with chopped skin
  • 1 cup (light) mayonnaise
  • Slices of green apples and celery cubes for garnish

PREPARATION:

  • In a saucepan, heat the margarine and sauté the onion and ginger for 1 minute.
  • Add the chicken and sauté until golden brown.
  • Add white wine and water.
  • Cook over medium heat for 10 minutes or until soft.
  • Add celery and apple.
  • Cook for another 5 minutes, stirring occasionally.
  • Add the mayonnaise and mix.
  • Garnish with slices of green apple and celery cubes.
  • Serve immediately.

HORSE AND STUFF SALAD - PORO

Preparation time: 10 min
Yield: 4 servings

INGREDIENT:

  • 1 packet of sliced ​​cabbage
  • 1 cup (tea) cherry tomatoes cut in half
  • 1 cup (tea) of fresh Minas diced cheese
  • 1 slice of sliced ​​leek
  • Salt and olive oil to taste

PREPARATION:

  • In a salad bowl, mix kale, cherry tomatoes, my cheese and leeks and season with salt and oil.
  • Serve immediately.

PINEAPPLE AND GINGER SAUCE:

Preparation time: 15 min
Yield: 8 servings

PREPARATION:

  • In a blender, beat the pineapple, ginger, garlic, onion, water, cornstarch, salt and pepper for 1 minute.
  • Pour into a pan and bring to a simmer, stirring until thickened and halved.
  • Disconnect it and transfer it to a sauce boat.
  • Serve with pork or chicken.

FISH FISHED WITH Kale:

Preparation time: 1h 10
Yield: 5 servings

INGREDIENT:

  • 1 kg of dog food or boyfriend
  • 2 cloves minced garlic
  • ½ cups (100 ml) of dry white wine
  • 1 lemon juice
  • Salt to taste
  • 2 diced potatoes
  • 1 cup cherry tomatoes cut in half
  • 1 bunch of cabbage
  • Olive oil to taste
  • Pink peppers to decorate

PREPARATION:

  • Season the fish with garlic, white wine, lemon juice and salt.
  • Place the fish in a pan and mix it with the potatoes.
  • Cover with aluminum foil and bake in a medium preheated oven for 30 minutes.
  • Remove from the oven, remove the paper and manually add the cherry tomatoes and broken cabbage.
  • Sprinkle with olive oil and return to the oven for another 20 minutes or until the potatoes and fish are tender.
  • Remove, transfer to a serving bowl, garnish with pink pepper and serve.

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OBS: Fasting takes 1 glass (200ml) of lemon juice with ginger (see recipe in the box).


Chicken legs in ham oven mantle

I can say about these chicken legs in the oven-covered ham coat, that they turned out very good.

Fragile on the inside and juicy, and the ham coat slightly crispy, but not very dry and you will see why, in the preparation mode.

  • 600 g lower legs of chicken
  • 300 g raw raw bacon
  • 5 cloves of garlic
  • 1 teaspoon olive oil
  • juice of 1/2 lemon
  • paprika hot and sweet
  • a pinch of salt

[preparation title = & # 8221Preparation & # 8221]

Here's how easy it is to prepare these chicken legs in a baked ham coat!

We clean the garlic and grind it with very little salt.

We don't add much salt because the ham is salty.

Rub the garlic with a little olive oil, then add the lemon juice and paprika.

With this sauce we massage the chicken legs, then we dress them in the ham slices.

We put two slices in a bowl, so that the coat is thicker.

We place the chicken legs on the grill of the stove, on the middle step, and under it, on the lowest step, we place a tray with hot water.

We cook them at 190 degrees for 30-35 minutes.

These chicken legs in the baked ham coat, prepared in this way, turned out very well and went great with a garlic and yogurt sauce.


Baked Chicken Legs with Onion and Cumin

An invention made in one evening. But that onion goes perfectly with cumin.

  • 1 large onion
  • 2 teaspoons cumin seeds
  • 100ml rom Bacardi Black
  • 2-3 tablespoons olive oil
  • 4 chicken legs, whole, with skin and bone
  • Oregano
  • Freshly ground pepper, coarse salt

Take the thighs, wash them, DO NOT grow them.

Cut the onion into slices about 2mm thick. Place the onion slices in the pan, put plenty of cumin on them.

Place the chicken legs on top, pour oil over them. Not too much but not too little.

Sprinkle coarse salt, freshly ground pepper, oregano over the thighs.

Pour the rum next to the thighs, next to the onion, be careful not to disturb the spices on the thighs or the cumin on the onion.

Place in the oven with the lid on for 45 minutes on high heat. Remove the lid and leave in the oven for another 45-60 minutes. At least once take the oil from the pan and place it over the thighs.

It goes with fresh cabbage hardened with broth. The remaining onion with cumin is also eaten, even if it is full of oil. It has an insane taste and in the end the oil is olive so it is not put.

And a sparkling white wine, cold and dry, for example Francois Lurton Fumees Blanches Sauvignon Blanc.


Baked chicken legs

A dish full of flavor, baked chicken legs, which you can cook whenever you are short of ideas. Aromatic, crunchy and juicy, with a garnish of potatoes, they have a guaranteed success.

ingredients

  • 500 g tomatoes
  • 4 chicken legs
  • 3-4 tablespoons of oil
  • 3 bay leaves
  • 1 kg of potatoes
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon herbs (rosemary, basil, marjoram, oregano)
  • 1/2 teaspoon chicken spices
  • thyme
  • pepper
  • salt

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

Baked chicken legs with butter

When you have a busy schedule and an eating family, you have to be Speedy Gonzales in the kitchen and quickly cook something good (with meat if possible every time :)). So I am always looking for cheap and good quick recipes. Chicken is the most affordable and is prepared quickly, so all that remains is imagination and the question & # 8222 in how many ways can chicken legs be prepared? & # 8222. Not in many ways I would say, it is important to be browned and juicy, not dry because we like it that way :).

Baked chicken legs with butter are a dish that can be served both for lunch and dinner. I go great with rice, vegetables or simply a salad if we want to think about the kilograms around the waist :).

Here is the recipe stating that the cooking time is 45 minutes.

  • 11-12 lower legs of chicken (can be whole or upper)
  • 100g butter
  • 2-3 cloves of garlic
  • 3 tablespoons chopped green parsley
  • salt pepper
  • oil

1. Wash the chicken well and season with salt and pepper.

We mix the butter with the crushed garlic and the green parsley.

Put a little of the butter mixture under the skin on the thighs (before peeling it slightly).

2. In a roasting pan put a little oil, place the thighs next to each other (if there is any butter mixture left, put it on top), cover the tray with aluminum foil and put them in the oven at 180 degrees C for 30 minutes. Then take the foil and let it brown for about 15 minutes at 190 degrees C.

Meanwhile, prepare the salad and / or boil about 250g of rice. You can also make a mashed potato with enough sauce next to them.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken legs with potatoes and broccoli (baked)!

A quick, delicious and good-looking dinner for your whole family! If you don't like broccoli, you can use other vegetables (bell peppers, green beans, onions, tomatoes, etc.) or just add potatoes. Let's get started!

INGREDIENT:

-200-300 g of broccoli (fresh or frozen)

-6 lower chicken legs

-salt, ground black pepper - to taste

-2-3 tablespoons fermented cream.

METHOD OF PREPARATION:

1. Peel and wash the potatoes. Cut them into thick strips or rounds. Put them in a deep bowl.

2.Wash and dry the chicken legs. Add them to the potato bowl.

3. Season the meat and potatoes with salt, ground black pepper and oregano. Add the garlic passed through the garlic press and the fermented cream. Mix very well.

4.Add the broccoli bunches. Stir a little to cover them with the sauce.

5. Allow the meat and vegetables to marinate for 20 minutes.

6. Then transfer all the vegetables to a deep pan and place the chicken legs on their surface. Pour the remaining marinade into the bowl over them. You don't have to grease the pan with fat, because the cream is fat enough!

7. Bake the food for about 50 minutes, until it is ready, in the preheated oven up to 200 ° C! The potatoes should soften and be easily penetrated by the toothpick / knife, and the meat should be lightly browned and not remove pink juice when it is pricked with the knife.

8. Serve meat and vegetables with great pleasure!

Although this dish contains garlic, its specific aroma and taste are not felt in the final preparation. Therefore, the recipe is suitable even for people who can not stand this spice!


Chicken Fajitas & # 8211 Ingredient

  • 500 gr boneless and skinless chicken breast
  • 1 bell pepper, red
  • 1 bell pepper, green
  • 1 large onion
  • 4 was tortilla
  • 200 gr yogurt


Chicken legs with marinated olives

Today we make a super simple recipe for chicken legs with olives marinated in the oven.

Many times we stay and think about what to do to eat, to be fast, tasty, healthy and simple. Look here, this is one of the recipes you are looking for and with which you will never fail.

The ingredients are simple, especially if you have olives marinated in lemon and oregano in the fridge, also a simple recipe that should not be missing from your kitchen.

Last night I was sitting and thinking about what to do with the food, so I opened the fridge, took the thighs and said I put them in the oven, but I was so hungry and it was as if I had nibbled something until my thighs were in the oven. That was the moment when I came across the marinated olives and I said it was time to add extra flavor and flavors to the ordinary baked chicken legs. We added a few more tomatoes in the broth, spices and that's how our dinner was a delight to lick our fingers to the elbows.

Stay together for the list of ingredients, but also for the very simple way of preparation!

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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Ingredient:

  • 6 pieces of boneless chicken legs (about 1 kg)
  • 2 tablespoons vegetable oil to grease the pan
  • 400 g diced tomatoes in broth
  • 350 g marinated olives, the recipe here
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 200 g Celsius.

We thread the thighs, that is, we untie them, because when we buy them, most of them are deboned without being completely cut like for a barbecue. Season chicken legs with salt and pepper.

Grease the pan with oil and put the uncorked legs with garlic in it.

Put the tray in the oven for 40-45 minutes, turning them from time to time from side to side.

After a while, put the marinated olives with lemon, oregano, tomatoes in broth over the thighs and bake for another 20 minutes, reducing the temperature to 180 degrees Celsius.

They are ready to serve, tender and fragrant so you can't stop eating.