Chicken Afritada & Chicken fillet recipes
1. Chicken Afritada
Recipe for Afritada! Afritada is a classic Filipino food. It can also be made with pork but its classic version is with chicken.
Ingredients:
1 chicken breast (large)
1 medium potato
2 medium carrots
1 green pepper
30 g. butter
1 medium onion
2 cloves of garlic
30 g. olive oil
1 tbps + 1 tsp salt
1 cup water
1 chicken stock cube
500 gr. tomato juice
300 gr. Basmati rice
Step by step cooking recipes
In a pan, heat 20 g. olive oil. We don't want the oil to burn completely. Cut the potato, carrots and pepper into small pieces and put them in the pan for 7 minutes. Then take them out and place them on kitchen paper.
Cut the breast into cubes and boil it for 3 minutes. Then we dry it well and put it in the pan until it turns golden brown. After it turns brown, take it out and put it on kitchen paper as well.
Finely chop the onion and garlic. Add the remaining 10 g to our pan. of the olive oil and fry the onion and garlic until the onion turns white. Then add the tomato juice and 1 cup of water. Add the 1 tbsp salt and the chicken stock cube and mix.
Add all the vegetables and chicken pieces to the pan and leave them on medium heat for 35-40 minutes. The end result should not be watery.
Finally, boil the rice in water with 1 tsp of salt. Once the rice is boiled, strain it well.
2. Chicken fillet
A very quick, easy and tasty recipe for chicken fillets!
A delicious way of cooking for those who do not eat chicken breast.
Ingredients:
1 chicken breast,
salt,
pepper ,
smoked paprika ,
oregano
Calories per 100g. : 165
Step by step cooking recipes
After removing the skin and bone, with a sharp knife fillet it into long strips. Then put salt, pepper, oregano and smoked paprika on each side of the fillets and put them on a plate in layers. We make sure that each side is well covered by the smoked paprika and that it has oregano and salt and pepper along the entire length.
Put a non-stick pan with a lid on the eye, put only 5 drops of oil and spread it all over the bottom of the pan. As soon as it burns to 5/6 of the fire, lay out the fillets and close the lid. Leave them for 4 minutes and then turn them over, close the lid again and leave for another 4 minutes. They should not be left any longer because they will lose their liquid and be very dry. With this cooking method, even those who don't eat chicken breast will love it!
The fillets are ready, soft, juicy and delicious!!! They are served with pomontoro tomatoes and onion sprinkled with coarse salt and sweet paprika!
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