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Lentils with chicken: recipes for delicious dishes, their calorie content

Six different recipes for cooking lentils with chicken to the joy of hostesses! Just imagine, six times you can cook chicken with lentils, but each time it will be a different dish. Want to start with us?

Cooking lentils with chicken looks like this:

  1. Rinse the meat, dry it and remove all films and grease;
  2. Cut it into cubes of the same size;
  3. Peel the bulbs, cut off the roots and wash it;
  4. Cut the root vegetable into cubes;
  5. Peel carrots, rinse and grate;
  6. Rinse the parsley, finely chop it;
  7. Preheat a saucepan or saucepan with a thick bottom, pour the oil;
  8. Pour in the onion and fry it until soft, then add the carrots;
  9. Fry for five minutes both products together;
  10. Add chicken, increase the heat to medium and simmer for about ten minutes;
  11. During this time, peel the garlic and put it under a press;
  12. Add it to the meat with root vegetables and washed lentils there as well;
  13. Pour water and bring all the contents to a boil;
  14. Then close the lid and simmer for thirty minutes;
  15. After that add spices, mix and add dill.
  • 180 grams of lentils;
  • 1 pepper;
  • 1 carrot;
  • 5 g of salt;
  • 1 onion;
  • 60 ml of sunflower oil;
  • 1 tomato;
  • 600 g chicken;
  • 3 branches of dill;
  • 220 ml of water;
  • 3 g curry.

Time — 1 hour and 40 minutes.

Cooking lentils with chicken in a slow cooker:

  1. Wash the chicken (any pieces), remove excess films and grease;
  2. If it is clean meat, cut into slices, if the chicken legs, can be crushed into thighs and shins;
  3. Salt the meat with a third part of salt and knead it with hands to evenly distribute it over the surface;
  4. Remove the onion from the husks and roots, wash it;
  5. Then chop it into small pieces;
  6. Rinse the tomato, remove the stem and cut the pulp into cubes;
  7. Rinse the pepper, cut it in half;
  8. Remove seeds and membranes, cut the pulp into strips;
  9. Wash carrots well, remove the peel and cut the root crop into strips or sticks;
  10. Heat the slow cooker in frying mode, pour oil into the bowl;
  11. Put the pieces of the bird into the hot oil so that they are in one layer;
  12. Close the lid, fry for ten minutes, then turn the meat over and fry again ten minutes on the other side;
  13. After that, put onion and simmer it with chicken for three minutes;
  14. Next, add carrots and stew again for three minutes;
  15. Send and pepper and again cook for three minutes;
  16. Add tomato and some salt to all ingredients, curry and stew again for three minutes;
  17. During this time, wash the lentils and then fall asleep with meat and vegetables;
  18. Rinse and chop the dill, send after the lentils;
  19. Add water, salt residue and mix all;
  20. Set the cooking mode for one hour and wait for the signal.
  • 430 grams of lentils;
  • 2 chillies;
  • 1 carrot;
  • 250 g of beans;
  • 1 pinch of coriander;
  • 550 g chicken fillet;
  • 50 ml of vegetable oil;
  • 3 cloves of garlic;
  • 160 g asparagus beans;
  • 2 leaves of laurel;
  • 1 onion.

The time is 50 minutes.

  1. Peel the onion, cut off the roots;
  2. Wash the head, cut it into small cubes;
  3. Peel carrots, wash, finely chop them;
  4. To get rid of garlic from the husk and dry end, to put it under a press;
  5. Chilli wash, cut into rings (it is advisable to do it in disposable gloves, and the surface must be well washed);
  6. Rinse the chicken, remove the film and grease;
  7. Cut the meat into cubes;
  8. Rinse lentils well, pour it with cold water;
  9. Remove the fire and wait for boiling;
  10. From now on, boil the beans for half an hour and remove the foam from the surface of the water;
  11. After twenty minutes, add the leaves of laurel and a little salt;
  12. When the lentils are ready, drain the remaining water;
  13. Soak the beans at night, the next day, rinse it and pour water;
  14. Remove to the stove, boil until cooked;
  15. Wash asparagus, peel, cut tails;
  16. Each stalk cut into three or four parts;
  17. Put into the pan, pour water and on the stove until ready;
  18. Heat the pan with oil, add garlic;
  19. Lightly fry it in hot oil, add chicken;
  20. Fry meat to ruddy on all sides;
  21. There add carrots and onions, mix;
  22. Add coriander, a little salt and chili, mix again;
  23. Cook for about ten minutes;
  24. Reduce heat and add lentils, asparagus, beans and stir;
  25. Cook for about two minutes, stirring occasionally;
  26. Then immediately serve.

  • 9 mushrooms;
  • 15 ml of soy sauce;
  • 230 g lentils;
  • 5 branches of parsley;
  • 220 g chicken fillet;
  • 20 + 20 g butter;
  • 160 ml of cream;
  • 5 g flour.

The time is 40 minutes.

  1. Rinse lentils with running water, pour two glasses of water on the stove and remove;
  2. After that, cook beans for thirty minutes;
  3. Cream poured into two different containers and in one of them pour flour, stir until smooth;
  4. Mushrooms to clean the legs and caps, cut them into cubes;
  5. Heat pan, add butter;
  6. Wait until it disperses, and then add mushrooms, simmer until the moisture evaporates;
  7. Melt a second piece of butter in another pan;
  8. While it thaws, wash the chicken, peel off the films and grease;
  9. Cut it into cubes and throw in the butter;
  10. Fry the pieces of meat until golden brown on all sides;
  11. Mix the prepared mushrooms and chicken, pour the cream without flour to them;
  12. There also pour soy sauce, spices and simmer for ten minutes;
  13. Then pour the remnants of cream, cook until thick consistency;
  14. As soon as the mass thickens, turn off the heat.

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  • 100 g carrots;
  • 100 g onions;
  • 420 ml of water;
  • 400 g chicken;
  • 15 g of tomato paste;
  • 160 g of sweet pepper;
  • 200 grams of lentils.

Time — 1 hour and 20 minutes.

  1. Chicken rinse, remove excess fat, film;
  2. Cut meat into cubes of the same size;
  3. Onion peel, remove the roots, wash;
  4. Cut it into quarters;
  5. Wash carrots, peel, cut into bars;
  6. Rinse the pepper, cut it in half;
  7. Remove seeds and membranes, cut the pulp into strips;
  8. Heat the pan, pour a little oil;
  9. Put onions and carrots, simmer them together for at least five to seven minutes;
  10. Add sweet pepper, then tomato paste and spices, mix;
  11. After two minutes, remove the mass from the fire and put it in a baking dish;
  12. Put chicken pieces on vegetables, season with spices to taste;
  13. Next, lay out the lentils washed with running water;
  14. Boil water and pour over it the whole mass;
  15. Put in the oven for forty minutes, setting 200 degrees Celsius;
  16. Mix before serving.
  • 250 g of lentils;
  • 150 g onions;
  • 1 chicken carcass;
  • 20 ml of sunflower oil;
  • 650 g potatoes;
  • 2 carrots.

Time — 1 hour and 35 minutes.

  1. Wash the chicken, chop it into pieces;
  2. Rinse the bird again, put in a large saucepan, add water;
  3. Remove to the stove and cook until fully cooked for about one hour;
  4. During this time, peel the onions, wash them and chop them;
  5. Do the same with carrots, but grate them with a grater;
  6. Heat the pan, pour in the oil and heat it;
  7. Pour the onion, simmer it until soft;
  8. Send the carrots there and stew for another five minutes together;
  9. Peel potatoes, cut into cubes and rinse starch;
  10. At the end of an hour, pull the chicken out of the broth and add the potatoes;
  11. While the roots boil, wash lentils;
  12. Add it to the boiling broth, then send the spices;
  13. Boil for five minutes;
  14. Then add onions and carrots and boil again for five minutes;
  15. Pour the soup in plates, in each put a couple of pieces of chicken and serve.

The best spices for cooking lentils are: turmeric, asafoetida, black pepper, ginger, coriander and fresh pepper. With these spices you will always win.

To prepare the best to take brown beans. Orange is more suitable for soups, and green — for salads. But despite this, any lentils can be cooked with chicken. It is important to remember that orange lentils are boiled for 30 minutes, brown — only 25, and green can boil for up to 40 minutes.

Lentils with chicken — something new and more unusual. Here at least one reason to cook this dish to the table.

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