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Chicken legs with bell peppers and come in the oven

Chicken legs with bell peppers and come in the oven


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Wash the thighs and cut in half. Wipe off excess water with a paper towel. Season with salt and pepper and place in a yena bowl. Sprinkle with olive oil after the eyes.

The peppers are washed and cut into strips that are placed over the thighs.

Tomato is scalded, peeled and cut into smaller pieces and placed in the pan. Peel the garlic and put it whole in the pan, sprinkle the dried basil on top.

Pour the wine and cover the bowl with foil. Bake for approx. 20-25 minutes after which the foil is removed and put back in the oven. From time to time the legs are sprinkled with the sauce from the tray.

Leave in the oven until nicely browned. Serve with mashed potatoes and the salad you want. Good appetite!!!


Baked chicken legs stuffed in the oven

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Baked chicken with vegetables & # 8211 simple and tasty steak recipe

Baked chicken with vegetables & # 8211 simple and tasty steak recipe. How to make chicken steak with potatoes, garlic, onions, mushrooms, peppers and other vegetables? Simple recipe for baked chicken with a garnish of cooked and browned vegetables. Chicken recipes. Romanian steak recipes.

I am a big fan of baked steaks and this chicken with vegetables is one of my favorite dishes. The chicken steak on the tray is prepared very easily and quickly because the time required for seasoning is only a few minutes. The rest is solved in the oven. In addition, this roast chicken has the garnish cooked in the same tray, so I have no other headache. The vegetables are cooked and browned very well with the meat.

I usually put potatoes, onions, garlic, bell peppers or kapia, carrots, mushrooms, etc. In summer I also add eggplant or pumpkin slices, green onions, leeks. So do some delicious baked meatballs with lots of vegetables & # 8211 see here.

I always get a very red fried chicken, with a fine, appetizing color and with tender and juicy meat. You will see below how to proceed.

Because I'm not happy about the cold chicken steak, I prefer to cook exactly as much as we eat at a meal. This time I bought a 1.7 kg chicken which I cut in half and made a steak from half a chicken. Believe me, 3 people get well from this half, especially since the vegetable garnish is also rich and tasty. If you want to cook a whole chicken, you will have to double the garnish and extend the cooking time of this chicken with vegetables in the oven. You can also use 2-3 chicken legs with skin and bone or 6-8 wings.


In this recipe you can also use chicken breast cut into pieces and baked, or chicken legs that we can cook on the grill already heated, from the baked peppers (how much they will brown a little), then put with the pepper sauce to oven (optional).

Washed chicken legs, cleaned of feathers, seasoned with salt pepper, we put them in a cold bowl, to take the spices from the spices, taking care of the rest of the ingredients.

Bell peppers we put them on the hot grill (charcoal if we stay at home, or grill yes we stay in the block), turning them on all sides until they are baked, then they are put in a bowl or plastic bag to steam and clean lightly peel, about 20 minutes.

Bell peppers baked and cooled, clean the skin, remove the stalk and seeds, cut into thin strips on a work surface, then add at the right time in tomato sauce from teflon pan.

a teflon pan, punem oil the incense, garlic cleaned and crushed with a knife blade, mixing approx 1-2 seconds (how much garlic does the garlic flavor take, then remove and remove), tomato juice, white wine or water, sugar is added, letting it boil, then put the bell peppers cut thin slices and it is season the sauce with salt, pepper and dried thyme towards the end.

On hot saw, we can put chicken legs fried it before being given to oven ( being much tastier) until it only gets a golden color (the rest of the cooking process will continue in the oven).

a square tray 30/30 cm, wallpapered with 3-4 tablespoons olive oil, sit chicken thighs (if I chose the barbecue option) or the chicken breast cut into large pieces, over which we add the bell pepper sauce.

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Tray will cover with a aluminum foil (to simmer the chicken and penetrate enough), is given in the preheated oven at 180 degrees for 20-25 minutes, after which the aluminum foil is removed, leaving them still 20 minutes, to get browned chicken (taking care that every 10 minutes, sprinkle the meat with the sauce from the tray, so as not to dry, but to remain juicy).

Chicken legs with bell pepper sauce can be served with a garnish of mashed potatoes, natural and sauteed vegetables (broccoli, carrots, etc ..), Being a full Sunday dinner or lunch (protein and vitamins).


  • 4-5 pieces of chicken
  • 500-600 g red capsicum peppers
  • 3-4 tablespoons of oil
  • 1 large onion
  • 3 cloves of garlic
  • 400 g fresh or canned tomatoes
  • a teaspoon of sugar
  • salt and pepper to taste
  • a bay leaf
  • dill or parsley
  • 600 ml chicken soup (vegetable or water)

First we bake the peppers. We wash and dry them and then we bake them. I bake them on the stove in a thick pan but you can also bake them on the grill or in the oven.

After baking, transfer them to a bowl, sprinkle with high salt and leave them covered for half an hour, so they will soften and can be peeled very easily.

Meanwhile, brown the pieces of meat in oil and then remove them on a plate. In the same oil, heat the chopped onion until it softens slightly and becomes translucent. Put the meat back, add the soup, salt to taste, cover the bowl and cook until the meat is almost gatita.

We clean and chop the baked peppers.

Add the diced and chopped tomatoes (or canned tomatoes), finely chopped garlic cloves, baked peppers, bay leaf, sugar, salt and pepper to taste.

Continue cooking until the stew gains consistency. Turn off the heat, add the chopped greens and the food is ready.

Eat it hot with your favorite garnish. Enjoy!

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Basquaise chicken & # 8211 chicken in tomato and bell pepper sauce

& # 8220Basquaise & # 8221 means in Basque style and refers to the sauce that includes tomatoes and red peppers, sweet or hot. Sauce that can accompany chicken, beef, lamb and pork, but also fish (tuna or cod) or shellfish. After the heavy Easter dishes, I preferred the chicken (hammers, more precisely, but you can also put whole thighs, skin with skin and even whole chicken), and as a garnish I chose pasta. More precisely bows, simply boiled, only in water with a little salt, so as not to disturb the chicken flavors. If you prefer, you can prepare a garnish of rice or even french fries.

Originally from the south-west of France, the recipe is surprisingly simple, but the result is very, very tasty. Last but not least, you need to know that basquaise sauce can be made in larger quantities and then frozen. In this way, the next time, substantially reduce the cooking time.

Ingredient:
& # 8211 chicken hammers 5 pcs. (560 g)
& # 8211 onion 1 pc. large (150 g)
& # 8211 red pieces (canned or fresh, well cooked) 200 g
& # 8211 red bell peppers 1 pc. (270 g)
& # 8211 garlic 2 puppies
& # 8211 thyme 1 tsp
& # 8211 patrunjel 1 teaspoon
& # 8211 dafin 2 foi
& # 8211 bacon 6 slices (120 g)
& # 8211 1 tablespoon olive oil
& # 8211 flour 20 g
& # 8211 butter (65% fat) 50 g
& # 8211 dry white wine 50 ml
& # 8211 chicken or beef soup 250 ml (from a cube)

Heat a tablespoon of oil and put the bacon, cut into pieces. When the bacon has browned a little, add the onion, cut into slices. Let it harden.

Put the garlic (sliced ​​or finely chopped) and the bell pepper, cleaned of stalks and seeds, washed and cut into strips. Add the chopped tomatoes, bay leaf, thyme and parsley. If you have fresh greens, so much the better :). Add a pinch of salt and pepper, stir and leave for a few minutes, on a suitable heat, until it evaporates from the water left by the vegetables. Take it off the fire.

Powder the chicken hammers with salt and pepper, then pass them through the flour. Heat the butter in a saucepan and brown the chicken pieces a little on all sides. Lower the heat, cover the pan and leave the chicken for about 15 minutes, checking from time to time if it still has juice. Turn up the heat, add the white wine and leave it for a minute or two, until the alcohol evaporates and the sauce has dropped to less than half. Add the hot soup and leave for another 8-10 minutes, so that the sauce drops again. Put the vegetable sauce over the chicken, stir and leave for another two or three minutes.

Serve the chicken immediately, with a garnish according to your preferences. If you want and you have fresh parsley, you can sprinkle a little directly on the plate.


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INGREDIENT:

2 chicken legs
1 green pepper
1 ardei kapia
1 yellow pepper
1 onion
2 cloves garlic
5-6 tablespoons olive oil
1 cup white wine
a few threads of thyme
1/2 teaspoon lemon zest
2 teaspoons lemon juice
salt

Cut the onion into scales and sauté it together with the sliced ​​peppers for 1 minute, just enough to soften a little.

We put the chicken legs in a heat-resistant dish. Season with salt and lemon zest, then cover with onion and pepper. Pour the oil (in which the vegetables were hardened) and the wine into a bowl. Cut the garlic cloves in half and place them next to the chicken. Sprinkle with thyme, cover with foil and bake at 200 ° C for 30 minutes.

After this interval we take the foil, and we push the peppers and onions in the liquid so that they don't burn. Put 1 teaspoon of lemon juice over each leg, then let them brown on both sides.



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