Sweet and sour chicken with pineapple

Ingredients :

650 grams boneless chicken breast

3 or 4 spoons of corn

1 egg

2 spoons of soy sauce

4 red and yellow peppers

100 ml vinegar

6 spoons of sugar

150 grams of tomato paste

1 teaspoon of paprika

200 ml of oil

Canned pineapple cubes or slices

pepper, salt, chili, ginger.

Method :

Cut the chicken into small pieces; Season with of soy sauce and leave to marinate for about 15 minutes. Beat an egg and mix with chicken bits. Put in hot oil in a cast-iron; give the pieces of chicken with corn flour and fry in hot oil until golden brown. We take them out and we put them on a tissue paper.

Now cut the peppers into thin strips and put them to cook until they become a little tender (about 8-10 minutes) after that put the vinegar mixed with sugar , juice from pineapple, and the tomato paste.

 Season with salt, pepper and chopped chilies and ginger and let them give in some hot, and after that we put the slices of pineapple and the fried chicken and we let it cook for about 5 minutes.

You can serve it with rice or with pasta.

Kiev chicken

Ingredients :

4 pieces of chicken breast

2 eggs

3/4 cup of flour

1 1/2 cups of breadcrumbs

salt, pepper

The filling :

1/2 small onion chopped

2 garlic cloves

1/4 cup of white wine

1/4 teaspoon of dried thyme

1/4 teaspoon of dried rosemary

1/4 teaspoon of marjoram

1/2 teaspoon of paprika

1 spoon of lemon juice

2 spoons of chopped fresh parsley

8 spoons of butter 

Method :

In a skillet over medium heat melt a tablespoon of butter. Add the onion, then garlic and cook 2 minutes. Pour white wine, thyme, rosemary and marjoram. Add the lemon juice, half a teaspoon of paprika and cook 4 minutes longer. Remove from heat and keep in a bowl in the refrigerator. When the mixture has cooled, using a fork mix butter butter kept at room temperature. Add fresh chopped parsley, salt and pepper to taste. The shape of a rectangle of butter will keep in the freezer until use.

Wash the chicken , dry it and slice it.  Beat chicken thinner than breaded, but be careful not to break.
Sprinkle the chest with salt and pepper.  Place a piece of butter in the center prepared chicken breast and roll it easily. We put canola oil to heat in a deep dish.  In three separate plates put flour, beaten eggs and breadcrumbs. Pass stuffed chicken in flour, then egg sinks in and then cover with breadcrumbs (shake off excess). Place the chicken breasts filled carefully in hot oil and fry until golden brown. Remove the chicken in a baking dish and bake for 18-20 minutes in preheated oven.
Remove the chicken on paper towels and serve with white rice  and vegetables.

Chicken with teriyaki sauce

Ingredients :

8 chicken drumsticks

2 spoons of peanut oil (or sunflower)

100 ml of sake

100 ml  rice wine or white wine flavored

1 spoon of brown sugar

100 ml dark soy sauce

1 spoon of flour  dissolved in a little water

1 teaspoon of hot paprika

boiled rice, for serving

 For decoration can be used pieces of fruit such as mango.

Method :

Wash the chicken drumsticks,  drain and dab with paper towels. Using a sharp knife, practiced 2-3 incisions on each leg. These incisions cause the legs to cook faster and more uniform.

Fry the legs in a little oil in a large skillet, turning them on all sides until they are uniformly browned.

Remove them with a slotted spoon and drain of oil on paper towels.

Add to the pan: sake, paprika the mix of flour and water, soy sauce and brown sugar. Boil over low heat until mixture thickens slightly. Bring back legs in sauce pan and caramelize them.

Serve them immediately placed on leaf salad with sauce boiled rice and mango slices.

Chicken kebab

Ingredients :

10 grams sweet paprika

3 pickled cucumbers

1 onion

100 gr of yogurt

4 Lebanese pita bread

600 g chicken breast

1 Chinese cabbage

1 tomato

20 ml of sunflower oil

1 garlic

pepper, salt

Method :

Wash the meat and then cut it into cubes that mix with oil and then fry it in a hot pan.

Wash vegetables. Cut the salad into vermicelli, cut the tomatoes and the cucumbers in small cubes and the onion needs to be cut in fishes. Mix all the vegetables into a bowl. Over the vegetables we put the yogurt and we mix it well. On each bread is placed a portion of salad and fried chicken.

Obtained roll is wrapped in aluminum foil.

Iskender kebab

Ingredients:

1 piece of yellow onion

1/4 cup lemon juice

1/2 cup olive oil

450 g lamb cubes or strips

1 cup yogurt

2 cloves of garlic

salt and pepper, chili

2 Spoons of paprika

1 piece canned tomato sauce

2 Spoons of water

Method:

Mix onion, lemon juice, 2 spoons of oil and spices in a blender. Add meat and mix in a bowl, cover the bowl and put in the fridge for 2 hours.

Mix half the garlic yogurt, a tablespoon of lemon juice and a pinch of salt and pepper in a small bowl. Put this mix in the fridge.

Heat the remaining oil in a pan, place the remaining garlic, paprika and chili and stir over low heat for 30 seconds.

Add tomato sauce and water and simmer 20 minutes. Add salt and pepper.

Heat oven to 180 degrees. Put the bread in a bowl and pour olive oil over them, then add salt and pepper. Fry in a Teflon pan or ceramic to become little crunchy.

Remove the meat from stains and seasoned with salt, pepper, then put some pieces on skewers sticks and put them on the grill

Fry for about 5 minutes, add pepper, stirring occasionally, then cover aluminum foil to keep warm the meat. 

Put the bread cubes and pepper on a dish.

Serve it with tomato sauce and yogurt sauce.