Home Garden on the windowsill Pilaf with chicken is delicious. Appetizing chicken pilaf. Crumbly and tasty pilaf in the oven

Garden on the windowsill

Pilaf with chicken is delicious. Appetizing chicken pilaf. Crumbly and tasty pilaf in the oven

A delicious and tender omelette can be prepared not only from chicken, but also from quail eggs. Quail egg omelet is very nutritious and healthy.

Moreover, it is quite suitable for the diet of the child.

From the article you will learn about the benefits of this hearty meal, as well as the secrets of its preparation.

Features and benefits of the dish

Many people prefer to cook an omelette from quail eggs, as they contain a lot of useful substances. Especially such a product is suitable for feeding children. For example, it is quite possible to cook a dish with quail eggs for a one-year-old baby. The main thing is to choose the right recipe for this.

In many countries of the world, quail eggs are given in without fail kids in kindergarten. And this is not a mere accident, because this type of egg is recognized as a product that affects the full development of the child.

Their main feature is that they are hypoallergenic, and this is especially important for the child's body.

For adults and the elderly, these eggs are also very useful. Quail specimens contain many times more B vitamins when compared with ordinary chicken eggs. This group of vitamins has a positive effect on the work nervous system. These eggs also contain in large numbers potassium, iron, calcium and other useful elements, vitamins and amino acids.

In addition, thanks to a substance such as lecithin, the use of the product helps to reduce the level of bad cholesterol in the blood and has a beneficial effect on blood vessels.

Separately, it is worth mentioning that a properly prepared dish of this kind of eggs has a positive effect on work. thyroid gland, helps eliminate calcium deficiency, increases attention, helps fight fatigue and stress, helps restore strength after active physical exertion.

Best Recipes

Quail egg omelette can be cooked most different ways. You can traditionally fry it in a pan or bake it in the oven, or you can cook it protein omelette for a couple. You can also make a dish without milk or with vegetables. We offer several interesting recipes thanks to which you can prepare an omelette for an adult or children's breakfast.

You should start with a recipe for the little ones. We take two quail eggs, break them into a bowl and add one tablespoon of milk. Lightly beat with a fork, add a little salt.

Remember that if you are cooking a one-year-old baby, then it is better to refuse salt.

Take a small baking dish (like a ceramic muffin dish), grease it with butter and pour in the egg mixture. We send it to the microwave for a minute and a half. Power should be 400 watts. The result is soft and diet dish which will only benefit your baby.

For older children who are already eating adult food, you can cook an omelette in a different way. We take eight quail eggs, break them into a bowl, add forty milliliters of milk, a little salt. Beat the omelet mixture thoroughly and pour it into the multicooker bowl, which should first be lightly greased with butter. Immediately pour one hundred grams of any grated cheese on top and cook for ten minutes. Such a dish can be easily cooked in the “Baking” or “Stew” mode.

By the way, this recipe can become a basic one, and if you wish, you will add various vegetables to its composition, which are very beneficial for the health of children.

For an adult breakfast, a dish that includes mouth-watering ham is quite suitable. We take exactly sixteen quail eggs, add one hundred and fifty milliliters of milk to them and beat thoroughly with a fork. Then we need fifty grams of ham and a few green onions. Grind the onion, cut the ham into small cubes, fry them together in a preheated pan with vegetable oil. After five minutes, add one medium-sized tomato there, which should also be cut into cubes.

We simmer everything together for three to four minutes, and then put it in the prepared baking dish. The mold should be pre-greased with oil. Pour the vegetables with the omelet mixture and send to the oven for twenty minutes. The dish should be baked at a temperature of 200 ° C. Serve with fresh herbs or grated cheese.

To prepare a bright and healthy omelette you can use the following recipe. Take one red or yellow bell pepper and cut it into rings. Thus, peculiar molds are obtained in which an omelet will be prepared. In a separate bowl, beat fifteen quail eggs and fifty milliliters of milk, add spices.

Put the rings on the heated frying pan. bell pepper, and pour the omelette mixture inside.

It is more convenient to do this with a large spoon in order to evenly distribute the mass over all the “molds”.

As soon as the egg mixture “grabs” a little on top, add chopped greens and a little grated cheese, cover with a lid and bring to readiness. If desired, a little ham or mushrooms can be added to such an omelette mixture, which should be cut into small cubes. The result is an unusual and very tasty dish.

Quail eggs in nutrition are very valuable, which has been proven by both doctors and biologists. So it should become one of the mandatory items in the daily menu. It is prepared as simply as a similar dish from chicken eggs, but it has an undeniable advantage over it: it is not only healthier, but also noticeably tastier. And fried eggs from quail eggs can be cooked in different ways, with the addition of unusual ingredients. It is likely that it will become your family's favorite breakfast.

Quail eggs scrambled eggs: benefits and norms

It is worth listing at least the main positive impacts, which turn out to be quail eggs on human body.

Immunity boost.
Strengthening blood vessels.
Acceleration of regeneration (due to the interferon included in the product). Quail egg scrambled eggs are recommended for ulcers.
Stabilization hormonal background- the product is an excellent prevention of fibroids and mastopathy in women.
Maintenance of erectile function in men.
Elimination of irritability in pregnant women and children.
Acceleration intellectual development.
Vision improvement.

Doctors recommend eating 1-2 eggs daily for women to prolong youth, for men to maintain male forces. For preschoolers, 1 quail egg is enough, and for children school age the dose may be increased to three pieces per day.

original scrambled eggs

Plain scrambled eggs from quail eggs it is prepared in the same way as from chicken ones, only it stays on the stove less. We offer to taste a more elegant version of the dish.

From the zucchini we cut off the circles, from which we take out the core. We cut the tomatoes into layers and also get rid of the "insides" to make rings. Fry a little brisket until lightly tanned, put the rings in a pan and brown on one side. Zucchini elements are placed earlier - they are cooked longer than tomato blanks. After turning over, we drive in a quail egg into each ringlet, salt, pepper and fry until tender. When serving, it is recommended to decorate with herbs or lettuce leaves. It is not forbidden to sprinkle the dish with cheese.

You can cook such scrambled eggs from quail eggs for a child if he is already accustomed to vegetables. By the way, kids eat it more willingly than simple - it looks “adult-like”, it smells tempting, it tastes delicious. Only with spices you need to be more restrained if you are preparing a children's breakfast.

aristocratic dish

A very tempting idea, thanks to which you can cook delicious scrambled eggs: you just need to combine quail eggs and the meat of these birds.

The sequence of actions is as follows:

We remove fillets from quails. For every ten eggs, you need one bird carcass.
Blanch the tomatoes, remove the skin and seeds, cut into cubes.
Chop shallots finer.
Mix the butter with olive oil and fry the meat with onions and chopped thyme.
We remove the quail, drive the eggs into the juice from under it. When they grab a little, lay out the meat, tomatoes and onions on the sides of the yolk.

Sprinkle the finished quail eggs with basil leaves.

Scrambled eggs in "cups"

Very convenient and delicious! We prepare tomatoes and eggs. For one tomato - 2-3 eggs. Cut off the top of the tomato and carefully remove the core. You should get a fairly thick-walled “cup”. We drive eggs into the recesses (we try to leave the yolks intact), pepper and salt the filling. Sprinkle the “pot” on top with grated cheese and chopped herbs. We spread such portioned scrambled eggs from quail eggs on a greased baking sheet or in a mold and put them in the oven for ten minutes. It tastes better to eat hot!

How to cook delicious scrambled eggs with minced meat

The meat component can be of any "origin". Suitable and veal, and pork, and chicken. The main thing is that the meat is fresh, carefully twisted, flavored with a proportionate and suitable set of spices. Onions and garlic are added as desired, you can do without them at all.

We spread the minced meat in a baking dish, level it and form a kind of cell, for which we sculpt “walls” in the right places that separate the sections. We drive a quail egg into each of the cells obtained, season them and remove the form into the oven. Baking will take about a quarter of an hour. Shortly before readiness, you can remove the mold and sprinkle the quail eggs with cheese. Already at the stage of serving, season the dish with chopped herbs.

"Mobile Egg"

Taking sandwiches to work with you is boring and not very healthy for the body. Better provide for yourself good nutrition. To do this, thinly, but not to transparency, cut the loaf and make croutons from slices. After turning the bread, lay out a plate of cheese on each of the slices. Adyghe or Suluguni is ideal for the dish.

We brown the second side of the slice already under the lid so that the cheese melts evenly. Separately, in another pan, on butter we construct fried eggs from quail eggs. Put a lettuce leaf on the croutons, scrambled eggs on top. We decorate with sprigs of greenery and pack lunch in a container. Bon appetit everyone!

Pilaf is considered traditional dish oriental cuisine. Azerbaijani, Turkish, Indian and Uzbek pilaf prepared with different techniques various types meat and seasonings.

In Russia, a light and less high-calorie cooking option is popular - pilaf with chicken. Hearty, flavorful dish can be prepared for lunch, festive dinner, New Year, Easter.

Every housewife can cook delicious friable pilaf, this does not require skills and knowledge of complex cooking techniques. The dish can be cooked in the oven, in a pan, in a cast-iron cauldron or a slow cooker. Seasonings allow you to diversify the recipe.

It's simple and delicious recipe crumbly pilaf with chicken fillet. fragrant dish you can cook for everyday lunch, dinner or put guests on festive table. To make the pilaf crumbly, choose steamed rice. Pilaf is cooked in a cauldron, pressure cooker, or in a frying pan.

It takes 45 minutes to cook the pilaf.

Ingredients:

chicken fillet - 400 gr;
rice - 1.5 cups;
onions - 1-2 pcs;
carrots - 2 pcs;
garlic - 2-3 cloves;
vegetable oil;
water - 3 glasses;
greens;
salt to taste;
pepper to taste;
seasoning for pilaf.

Cooking:

Cut the fillet into medium pieces.
Grate carrots on a coarse grater.
Chop the onion.
Pour oil into a cauldron and simmer meat with vegetables until golden brown.
Pour water into the cauldron, boil, salt, pepper, add seasoning and add rice. Place garlic cloves on top.
After 30 minutes turn off the gas and tightly cover the cauldron with a lid. Leave the pilaf to reach under the lid and completely absorb the water.
Sprinkle pilaf with finely chopped herbs before serving.

It's another one fast way cook delicious and appetizing pilaf with chicken. Pilaf with chicken legs can be cooked for lunch and a festive table. The dish is high in calories. Give chicken thighs rich taste and aroma.

Cooking pilaf in a slow cooker with chicken takes 1.5 hours.

Ingredients:

chicken hams - 2 pcs;
rice - 1.5 cups;
onions - 2 pcs;
carrots - 2 pcs;
garlic - 1-2 heads;
vegetable oil;
salt to taste;
seasoning to taste;
pepper to taste.

Ingredients:

chicken fillet - 450 gr;
rice - 300 gr;
onions - 2-3 pcs;
prunes - 10 pcs;
garlic - 2-3 heads;
carrots - 2-3 pieces;
water - 1.5 cups;
salt to taste;
pepper to taste;
seasoning for pilaf to taste;
vegetable oil.

Cooking:

Cut the fillet into cubes.
Cut carrots into strips.
Chop the onion with a knife.
Put a deep frying pan on the fire, fry the onions and carrots. Put the meat into the pan. Fry the components until half cooked.
Rinse the rice several times.
Pour the rice into the pan.
Boil water, salt and pour into the pan. Add pepper and seasonings.
Remove pits from prunes.
Put the unpeeled garlic in the middle of the rice.
Spread prunes evenly over the entire surface of the pilaf.
Boil pilaf in a pan for 10-15 minutes.
Turn off the heat and leave the pilaf to infuse for 20 minutes.
Remove the lid from the pan, remove the garlic and stir the pilaf.

Chicken fillet is the most delicious dish of Uzbek cuisine. In modern cooking, there are about a thousand various recipes cooking, it can be cooked from different varieties meat, such as pork, lamb or chicken, only one thing remains unchanged in the composition of pilaf - this is rice.

According to the Uzbek tradition, it is believed that it is best to cook pilaf in a cast-iron cauldron; in Russian cooking, it is customary to cook pilaf in a ceramic or Teflon pan.

For cooking you will need:

Round grain rice - 1 cup;
Onion - 3 large heads;
Carrots - 3 pcs. (also preferably large);
Chicken fillet -500g.
Garlic whole head;
Vegetable oil;
Salt and various oriental spices to taste;

Wash the chicken fillet and chop into small pieces.

Peel the onion and cut into small cubes

carrots cut into small strips.

We send the meat to a cauldron with well-heated vegetable oil. When the meat acquires a golden hue, add spices, salt, onions and carrots.

Fry everything over medium heat for five minutes.

Rice is thoroughly washed, and we fall asleep on top of the roast.

We stick the garlic in the scales into the center and pour it gently with water 1-1.5 cm above the level of the rice. Slightly salt a little and cover the contents with a lid. Tomim for a very small fire within 30-40 minutes.

During this time, the water should evaporate and the rice will steam. Only when the rice is ready can the dish be mixed. chicken is ready.

Pilaf is an ancient dish made from meat and rice. The meat used is usually lamb. But it is not always possible to buy high-quality and decent lamb, so people replace it with anything: beef, pork, poultry, and even learned how to cook pilaf without meat at all.

I am sure that there are many critics with the opinion: “This is not pilaf, but porridge.” And I won't argue with them. Using the right ingredients, recommendations and cooking technology, you will get fluffy, fragrant rice with tender, juicy meat. And it doesn't matter what you call it, because the main thing is the taste. And pilaf with chicken breast, cooked in a cauldron, quickly disappearing from the plates during dining table- proof of all this. Try to cook and see for yourself!

To cook pilaf with chicken fillet, you need to prepare the ingredients according to the list.

Pour vegetable oil into a well-heated cauldron and after a minute put the onion, cut into small cubes. Stir occasionally, fry until translucent. It will take literally 2-3 minutes.

Scoop the onion closer to the center with a spoon and lay out the meat. You need to spread it along the walls of the cauldron, evenly distributing it so that the meat warms up. And do not touch it at all for 5-7 minutes.

After the time has elapsed, mix the meat with onions.

Pour seasoning for pilaf, add salt to taste.

Lay out carrots. It must first be cleaned, cut into large strips.

pour cold water to just cover all content. Let it boil and reduce the fire. Cook over low heat for 15 minutes, stirring occasionally.

Rinse the rice with running water until the water is completely transparent. When zirvak (everything without rice) is cooked, turn up the heat to high and spread the rice in an even layer. Top up if needed boiled water so that it covers the rice by 1-1.5 cm. The pilaf should boil quietly and evenly. When the water evaporates, you need to try the rice, it should be 80-85 percent ready, that is, slightly harsh. If the rice is still hard, then you need to add water and bring to the desired consistency.