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Brussels sprouts with chicken

Brussels sprouts with chicken

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From the sliced ​​and seasoned breast with salt and pepper, prepare the slices as follows, in a bowl beat the egg well with salt, pepper and milk, in another bowl put the flour and in another bowl the breadcrumbs mixed with grated cheese, pass the meat through the flour , egg, breadcrumbs, then fry in hot oil and after they have browned they are taken out on paper towels. They can also be put in the oven in the tray on baking paper for those who want

In a frying pan put the diced bacon to leave its fat if it has, if not, add 1 tablespoon of oil, after it is crispy add the sliced ​​pepper, boiled cabbage salted and drained water, tomatoes and a little salt, leave on the fire for 5-6 minutes, stirring constantly, then set aside.

Serve the meat on a plate and next to the garnish of cabbage.

A delight!

Chicken dish recipe with Brussels sprouts

a 1 kg chicken (without breast)
50 grams of hot Thai sauce
a red bell pepper (I had frozen)
two cloves of garlic
500 grams of Brussels sprouts
200 ml water
a teaspoon of salt
two tablespoons of olive oil

  • Preparation for the recipe for chicken dish with Brussels sprouts
  1. Put the olive oil in a pan and heat it.
  2. Add the cleaned and finely chopped garlic cloves and let them brown for a minute, being careful not to burn them.
  3. Add the chicken pieces and let them brown lightly, over medium heat, for five to ten minutes, adding 50 ml of water. Note: By adding water, the oil will not heat up and we will not fry the meat but we will suffocate it more, thus being a healthier food.
  4. When the meat has changed color, turn it on the other side and leave it for another ten minutes, then add the sliced ​​pepper, the Brussels sprouts, the chilli sauce diluted with the rest of the water.
  5. Cover with a lid and simmer over medium heat until the meat and vegetables are ready, about 15-20 minutes, checking from time to time not to drop all the sauce.
  6. If the sauce is still too much, let it simmer for another five minutes and then we can serve it with gusto.

Have a good appetite!

If you don't have Thai chili sauce, as I used in the recipe, you can replace it with two or three tablespoons of tomato paste and, obviously, a finely chopped hot pepper or dried hot pepper flakes.

Brussels sprouts with kaizer, in the pan

Wash the cabbage, cut the brown portion from the back, if necessary, and steam for about 5 minutes.

Meanwhile, heat the lard in a pan and harden the cut kaizer. Add the cabbage, a little water and let it simmer under the lid for about 10 minutes.

Salt only if necessary, the kaizer being quite salty. At the end, put the crushed garlic, the ground pepper and turn off the heat. Serve with vegetables or pickles, and if desired, with cream or a cheese sauce.

* If frozen cabbage is used, it is no longer steamed, but is placed directly in the pan over the kaizer.

5 Based on 17 Review (s)

I boiled the chicken breast first.

Brussels sprouts, raw, cleaned, cut the stalks and scalded in salted water.

I cut the chicken meat into suitable pieces, I melted butter in the pan and I also put the chicken pieces, water and salt and I left them on low heat for 10 minutes.

Meanwhile, I unwrapped in a saucepan the milk flour and sour cream.

I put the pan on the fire and I put the rest of the butter and I let them boil until the sauce thickens.

When I made the sauce, the meat softened and I proceeded to the final phase:

In a saucepan I put the cabbage over which I poured the sauce, over them I poured the composition from the pan.

I left it to boil, on low heat, for about 30 minutes, stirring from time to time. About 10 minutes before turning off the heat, I seasoned with salt and pepper.

How to stew the cabbage to make it delicious: the most useful tips.

Stewed cabbage can rightly be called one of the most common dishes in Slavic cuisine. For this dish you can use both white and red cabbage, sauerkraut, Brussels sprouts, cauliflower or broccoli. Stewed cabbage can be served as a separate dish or supplemented with ingredients such as potatoes, mushrooms, rice, salami or others.

Crushed cabbage is very beneficial for the human body: it strengthens immunity, normalizes cholesterol levels, improves the nervous system, provides the body with the necessary trace elements. That's why, dear lover of delicious dishes, we have gathered some tips on how to stew the cabbage properly and what you should pay attention to when choosing this vegetable from the trade.

1. Stewed white cabbage


& # 8211 ground black pepper to taste

Note: see Measurement of ingredients


1. Finely chop an onion and a carrot, then fry them in a hot pan with vegetable oil for 5 minutes, until nicely browned.

2. The choice of vegetable should be approached responsibly. Cabbage should be covered with fresh, beautiful, green leaves and a dense spine. Cut the cabbage into small pieces, then add it to the pan with the vegetables. Stir and fry the vegetables for 5 minutes, then pour in some water and add 1-2 tomatoes or a little sweetened tomato paste. Match the spicy ingredients to taste and simmer.

Note: Winter cabbage should be simmered for 40 minutes, and the young one is enough for 15 minutes. Serve cold or hot, with sour cream, mayonnaise or greens.

2. Stewed red cabbage


& # 8211 ground black pepper to taste

Note: see Measurement of ingredients


1. Red cabbage should be chosen on the same principle as white cabbage, with bright purple leaves. This cabbage can be stewed without adding other vegetables. Simply chop the sliced ​​vegetable, season with salt and ground black pepper, add a few nutmegs, a few tablespoons of vinegar and simmer with a little vegetable oil in a ceramic or glass bowl. You can serve delicious cabbage with some ketchup.

2. The recipe for red cabbage has some secrets. You may not use regular vinegar, but rice or apples, but also add a little sugar. This will give the dish new shades of taste. Some housewives season the cabbage not at first, but 10 minutes before it is ready.

3. Cabbage will be even tastier if, at the end of cooking, add fried wheat flour in butter, in the proportion of 1 tablespoon of flour to 1 kg of cabbage.

3. Pickled cabbage


& # 8211 ground black pepper to taste

Note: see Measurement of ingredients


1. When choosing cabbage to stew, keep in mind that it should be golden-white, spotless, crunchy, with a sour-salty taste.

2. To remove excess acid before simmering, rinse the cabbage in a strainer under running water. Fry a chopped onion in a hot pan with vegetable oil, then add the cabbage. Mix the vegetables and add a little water.

3. Match the ingredients with salt and ground black pepper to taste.

4. Saute the cabbage for 40-45 minutes, then add the tomato paste and sugar. Mix the composition and simmer for a few more minutes.


& # 8211 fresh greens to taste

Note: see Measurement of ingredients


1. The bunches of cauliflower should be dense and white, and the leaves should be green and fresh.

2. To prepare the cauliflower, divide it into bunches, rinse well and cut into slices. Fry them for a few minutes in vegetable oil. Season the vegetable with salt to taste, add the tomato paste, a little water and simmer for 15-20 minutes.

3. Before serving, add fresh greens.

5. Brussels sprouts


& # 8211 ground black pepper to taste

Note: see Measurement of ingredients


1. Choose fresh Brussels sprouts with bright green buds.

2. One of the secrets of preparing Brussels sprouts is that they must be pre-cooked with a slice of lemon for 5 minutes.

3. Cut the cabbage buds into quarters or halves, fry them in vegetable oil with leeks or onions. Match vegetables with salt and ground black pepper to taste. Simmer the cabbage until soft. If desired, add a little cream mixed with water, and the finished cabbage can be sprinkled with grated cheese.


Note: see Measurement of ingredients


1. Broccoli leaves should be fresh and not damaged. Choose a cabbage with an intense green color.

2. Wash the cabbage well and divide it into bunches. Fry the bouquets in a hot pan with vegetable oil for 3-5 minutes, then simmer for 20 minutes, matching it with salt and spices to taste.

It is considered the perfect autumn garnish! How to cook Brussels sprouts easily and quickly?

Not only are they very healthy, but these little vegetables are delicious. You can introduce them in a lot of quick recipes to try at dinner with your loved ones.

Brussels sprouts are among the best sources of fiber, vitamins and minerals. It contains vitamins A, C, E and K and Omega 3 essential fatty acids. The fiber contained lowers cholesterol and aids digestion, and high levels of glucobrasicin fight inflammation and improve cardiovascular health. In addition, Brussels sprouts alkalize your body. Many diseases, including cancer, are caused by excess acid in the body.

Here are the simplest ways you can cook Brussels sprouts:

1. Boiled
You need: Brussels sprouts, salt, pepper and butter.
Method: Bring salted water to a boil. Meanwhile, wash the Brussels sprouts very well in cold water. When the water boils, add the cabbage buds and leave for 10-15 minutes. After this time, drain the water and season with salt and pepper.

2. Jump
You need: Brussels sprouts, olive oil, salt, pepper and two tablespoons of lemon juice.
Method: Wash the cabbage pieces well in cold water and cut them in half. Peel a squash, grate it and squeeze the juice. Then heat about 50g of olive oil over medium-high heat. Then put the cabbage in the pan with the cut side down. Season with salt and pepper. Stir occasionally and turn the cabbage on all sides (5 minutes). Then, put 70ml of water in the pan (enough to evenly cover the bottom of the pan) and cook the cabbage until the water evaporates. When ready, pour two tablespoons of lemon juice on top.

3. In the oven
You need: Brussels sprouts, olive oil, salt and black pepper.
Method: Preheat the oven to 204 ° C. During this time, wash and clean the Brussels sprouts in cold water. Cut the stems to cook better. Then put the cabbage pieces in a bowl and season with olive oil, salt and black pepper. Then move them on a whole baking sheet, in a single layer. Leave them in the oven for 35-40 minutes until they are ready. To serve them, add a little more salt.


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Brussels sprouts with chicken

1 chicken breast, 1 egg, 1 cup breadcrumbs, 1 tablespoon milk, 100g finely grated cheese, 1 cup flour, salt, pepper, oil for frying, Garnish :, 400g Brussels sprouts, 100g bacon, 1 red hot pepper, a few cherry tomatoes

Difficulty: Average | Time: 1h

Stew with Brussels sprouts

Last week I bought from, a super ceramic pan, which to be honest I had the pity to put to work but considering that the ceramic pans heat up very quickly, it was solved as you say & # 8220varza & # 8221. For the stew recipe with Brussels sprouts, I put the ceramic knives to work and they did an excellent job, I chopped everything in a few seconds.

& # 8211 500g Brussels sprouts
& # 8211 5 semi-smoked sausage threads
& # 8211 2 large tomatoes
& # 8211 a big white onion
& # 8211 300ml tomato juice
& # 8211 200ml apa
& # 8211 3 tablespoons oil
& # 8211 salt and pepper to taste

Let's talk about Brussels sprouts: I used frozen cabbage, which I boiled in a ceramic pan before use.

Then I drained it in a strainer until I took care of the sauce.

For the sauce, I heated the oil in the pan, then I chopped the onion finely and I hardened it in oil until it became translucent. Then I cut the sausages into slices and added them over the onion, we hardened them a little together.

I cut the tomatoes into cubes and put them over the onion and sausages, I mixed well. I left everything on low heat for about 10 minutes, until the tomatoes became soft and left the juice, then I put Brussels sprouts, broth and water, salt and pepper to taste.

I mixed another good turn and put the lid on. I let everything boil for about 15 minutes on low heat, so that the cabbage catches the flavors of the sauce.

In the end, all we have to do is season with salt and pepper, possibly seasoning with a little crushed garlic, cumin or finely chopped dill. We served the stew with a super quick garnish - fine couscous, which is very easy to prepare: a cup of hot vegetable soup for each cup of couscous, mix them, cover the bowl and leave them for 5 minutes until the couscous swells. couscous and ready to eat!

I hope you like it and it's good to know that not only the table is made quickly, but the cleaning at the end will be just as fast because the ceramic dishes are extremely easy to clean. You're welcome!

Details how to prepare Chicken with mint and Brussels sprouts

  1. cut 1 chicken breast LaProvincia in two fillets and thread them so you can fill it.
  2. Preheat the oven to 190 ° C.
  3. Season the fillets with salt and pepper .
  4. Peel and slice 7-8 brown mushrooms or mushrooms . Put the mushrooms on the chicken breast fillets and close with skewers or toothpicks.
  5. Wash, clean and cut 600 g of Brussels sprouts in halves.
  6. Finely chop 1 clove of garlic.
  7. Put a frying pan with fire resistant handle on 50 g of butter.
  8. Put the chopped garlic, the stuffed chicken breast, the Brussels sprouts in the pan, 5 mint leaves , yet a pinch of salt and cook over high heat for 3-4 minutes.
  9. * Optionally you can add 6-8 cherry tomatoes and 1 coarsely chopped and chopped red onion.
  10. Add 50 ml of dry white wine and leave the pan on the fire for 1 minute.
  11. Put the pan in the hot oven and leave it there for 13-15 minutes.
  12. Remove the dish from the oven and serve the chicken with mint and warm Brussels sprouts.

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