It’s very easy for a chicken to pick the right side dish. This bird is equally well combined with cereals, and with vegetables, and with legumes, and with pasta. It remains only to think over the original sauce for a treat.
Pick your recipe
Dietary vegetable side dish
Ingredients:
- green beans and sweet pepper - 80-100 g each;
- broccoli and cauliflower - 130-150 g each;
- carrots - 1 pc.;
- ripe pumpkin - 100-120 g;
- salt, assorted peppers, oil - to taste.
Cooking:
Peel and wash all vegetables. Frozen fruits are also suitable for such a dish. Pre-defrost them will not be required.
Two types of cabbage disassemble into "umbrellas" the hardest part with them you need to cut and discard. Pepper to get rid of seeds and chop with a wide straw. Only pumpkin will be used from pumpkin. It should be cut into large pieces, raw carrots - in circles. Beans are already cooked quickly, so its pods can be left intact.
All processed vegetables must be sent to the pan of a double boiler. Between them, there must be a little space left so that steam can pass. Fill the appropriate “kitchen assistant” reservoir with water. Place a container with all vegetables on top. Close the device cover.
Garnish for 17-20 minutes. If the slices of vegetables turned out to be large, and the indicated time was not enough to soften them, you just need to add a few more minutes.
Put the ready-made light side dish on plates and only then add salt and pepper. From above, you can also pour vegetables with a small amount of oil and sprinkle with herbs.
Original green pasta
Ingredients:
- premium flour - 3.5-4 tbsp.;
- dried algae in powder - 2 mal. spoons;
- parsley of any kind, green onion - 1/3 bunch;
- eggs - 4 large;
- olive oil - ¼ st.;
- water - ¼ st.;
- powder decoy - to taste.
Cooking:
Sift all the flour through the smallest sieve into a deep container. Add green powder to them. It is necessary to mix the ingredients very carefully so that the dried algae is evenly distributed over the flour.
Pour dry composition onto a clean table. Make a depression in the center of the slide. Separately combine water, olive oil, the contents of raw eggs. Pour the resulting mixture into the hole in the slide.
Knead a thick dough directly with your hands. Be sure to leave it for 40-50 minutes for a "rest". Next - divide the mass into 4 parts. Already “rested” dough roll out very thinly. Cut into thin long strips. It is especially convenient to use a noodle cutter at this stage, but you can also do with hands and a knife.
Sprinkle the resulting pasta with semolina. Send them to the pot with salt water for 2-2.5 minutes, and then put them in a colander or sieve.
The finished dish goes well with chicken. Especially tasty hot mix green pasta with grated cheese.
Potato in portuguese
Ingredients:
- young large potatoes - 750-850 g;
- cheese - 70-80 g;
- refined oil - 60 ml;
- mustard (sweet or spicy) - 2 mal. spoons;
- salt and freshly ground pepper - to taste;
- fresh herbs - optional.
Cooking:
Peel potatoes immediately, add salt water and send to boil until soft. While the base of the dish is preparing, you can do the sauce. The first thing to do is to combine mustard with butter and beat the composition. You can do this with a hand mixer or just crossed forks. Salt everything and sprinkle with pepper. Coarsely rub the cheese.
Mash hot boiled potatoes. In no case do not use a blender for this, otherwise the dish will not work!
Transfer the potato mass to a heat-resistant form. Spread evenly. Top with mustard sauce. Put in the oven at an average temperature for about a quarter of an hour. Last of all, fall asleep with cheese and return to bake for another 3-4 minutes.
The resulting interesting side dish is optionally sprinkled with chopped herbs. Serve with any hot chicken and sour cream sauce.
Country style crisps
Ingredients:
- potatoes - 3 large tubers;
- corn flakes (unsweetened) - 30-40 g;
- olive oil - 1 large spoon;
- crushed parmesan - 30-40 g;
- paprika and garlic powder - a large pinch;
- salt to taste;
- chopped fresh parsley - 1 tbsp. l
Cooking:
All declared in the recipe amount of corn flakes to send in a package. Walk on it with a rolling pin. The ingredient should be crushed well. Be sure to take flakes "fitness", which do not add sugar, caramel, honey and other sweet additives.
Pour all the recommended seasonings to the cereal. Add parmesan chips. Mix.
Cut potatoes directly with peel into neat slices. Pour olive oil. Fat should go to every bite.
Dip all the slices alternately in a spicy mixture with cornflakes, and then distribute them over a slightly oiled baking sheet. Bake potato slices in the oven for 40-50 minutes. The optimum temperature is 180-190 degrees. Potato slices should be soft inside and crispy outside.
Especially delicious is a side dish with cheese sauce. Fatty cream, grated hard cheese and salt are mixed to make the latter. The composition is heated in the microwave, after which potato pieces can be dipped into it. Garnish goes well with fried chicken. Submit it is on the second.
Baked Cauliflower
Ingredients:
- cauliflower - 1 small head of cabbage;
- anchovies - 70-80 g;
- garlic - a whole head;
- refined oil - ¼ st.;
- dried rosemary and salt to taste.
Cooking:
Lay out two sheets of foil crosswise on a dry baking sheet. Set a head of cauliflower in the middle. Previously, it will be enough just to rinse and slightly dry.
Mix rosemary and salt. Sprinkle cabbage with this aromatic mixture. Spread anchovies on top and pour vegetable oil. Next to the head of cabbage lay the garlic head, rid of the top dirty husk.
Seal the entire prepared structure in foil. Leave in the oven at medium temperature for 80-90 minutes. Next - gently unfold or remove the cover and continue cooking an unusual side dish for another half hour. The temperature remains the same.
Ready cabbage needs to be cut into portions. Serve it with any spicy sauce or just with homemade mayonnaise and chicken for dinner. Garlic can be discarded immediately after cooking. Its main task is to give its flavor to the vegetable.
Fresh pumpkin garnish
Ingredients:
- ripe pumpkin - 600-650 g;
- vegetable oil - ¼ st.;
- garlic - 4-6 cloves;
- refined oil - 3-5 tbsp. l.;
- salt and aromatic herbs to taste.
Cooking:
You need to start the process with pumpkin processing. It must be washed thoroughly, finely cut the peel from the vegetable, cut out the “loose” core, and remove all seeds. You can cut a pumpkin arbitrarily at will - in cubes, cubes, slices of any other shape.
Preheat the oven in advance to warm to 180-190 degrees. At this time, in a separate bowl, combine crushed garlic with oil, salt and aromatic herbs. Mix the resulting composition very carefully. It must be homogeneous.
Cover the baking sheet with high quality parchment. Pour a little garlic oil on top. Grease every pumpkin slice with the same fat. Sprinkle slices of vegetable on parchment. Send them to cook in a hot oven.
Bake the treat for about half an hour. During this time, the pumpkin should become soft. Serve it for dinner with sour cream-based garlic sauce.
From asparagus
Ingredients:
- shoots of fresh asparagus - 10-12 pcs.;
- water - 2/3 st.;
- olive oil - ¼ st.;
- Parmesan - 60-70 g;
- tomatoes - 9-10 pcs. (ripe and juicy).
Cooking:
Wash asparagus shoots well in a bowl with water. Cut out all their solid zones. Cut the remaining parts into pieces. Each should be about 6-7 cm long.
Pour all prepared asparagus into a skillet with high sides. Completely fill it with slightly salted water. Close the container with a lid and cook its contents until the asparagus is soft and tender. This usually takes 10-12 minutes.
Drain all remaining water in the pan. This must be done especially carefully so that no liquid remains in the container. Sprinkle almost cooked asparagus with olive oil. Spread the halves of tomatoes on top. Sprinkle everything with salt and chopped parmesan.
Return the lid back to the pan. Send the container to the stove with little heat for a couple of minutes. During this time, the cheese should completely melt. Serve the side dish hot to the baked chicken. It perfectly complements and “decorates” the taste even of steamed birds.
French mashed potatoes
Ingredients:
- potatoes (well-cooked variety) - 1 kilo;
- fresh garlic - 2-3 cloves;
- salt and freshly ground pepper - to taste;
- thyme sprig and lavrushka - 1 pc.;
- butter - half a standard pack;
- milk (very fat!) - a full glass.
Cooking:
Wash and peel all potato tubers. Cut them into medium slices. Send the vegetable in a pot of water to the stove. After boiling, salt the potatoes and cook when heated slightly above average until softened.
Chop the garlic in any convenient way. For example, pass it through a press or simply treat it with a grater with small divisions. Send it in a separate bowl with milk, thyme and lavrushka. The latter does not need to crumble, it should be a whole leaf. Put the container with the mixture on medium heat and bring to a boil. Next - immediately remove from the stove, cover and leave to infuse for about a quarter of an hour.
Drain all water from the finished vegetable, holding the slices of tubers with a lid. Add slices of soft butter. Mash everything with a special pusher.
Extract lavrushka and thyme from milk. Boil the liquid again. Pour it into the potatoes. Mash mashed potatoes again. It is necessary to regulate the amount of milk by eye. Garnish should not be too thin.