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Rice with chicken breast, peas and mushrooms in a slow cooker Crock-Pot

Rice with chicken breast, peas and mushrooms in a slow cooker Crock-Pot

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The chest is cleaned of skin and cut into larger cubes.

Wash the rice well and leave it in cold water for 1 hour.

Peel the onion and finely chop.

Put the oil, onion, mushrooms, meat, rice and tomatoes in the Crock-Pot 3.5 l slow cooker bowl. Sprinkle with vegeta, pepper, salt.

Pour water, mix and put the lid on.

Put the bowl in the appliance, set it to the High position and leave it for 4 hours, stirring 2-3 times.

Taste at the end and season with salt.

Serve with pickles or salad.

Good appetite!


For the base of this tart I used a simple bread dough, which I usually use for pizza, but it can be replaced with any dough you like. A tender dough, for example, would be excellent.

The yeast is mixed with the sugar and dissolved with a little warm water. Leave to rise for 10 minutes. In the bowl of the bread machine (or in a bowl if we knead manually) put flour, wheat bran, salt and oil. Add the mayonnaise and the rest of the water and knead a suitable hard dough, which is left to rise for half an hour.

The diced chicken breast and seasoned to taste with salt, pepper and hot chilli, lightly stir in a pan in the 2 tablespoons of olive oil. When the meat starts to brown slightly and the juice left has dropped, remove from the heat and leave to cool. In a bowl mix the cheese with sour cream, eggs and dill. You can also use the vertical blender to obtain a fine cream cheese. Salt and pepper to taste, then add the peas and mix gently with a spoon.

In the tart pan greased with oil and lined with flour, spread the dough, lifting it slightly on the edge of the form. We put the meat, distributing it evenly, then we pour the cheese composition on top. Cover with a thick layer of grated cheese on a large grater

Bake over medium heat until golden brown. Allow to cool slightly, then portion as desired.

As I told you, it is a delicious tart, which can be served cold.

Boil the pasta in salted water, according to the instructions on the package. After they have boiled, they are drained in a strainer.

I chopped the chicken breast on the food processor together with the garlic, green parsley and carrot.

We put the sliced ​​bacon in a pan and lightly fry it. When the fat has started to melt, add the finely chopped onion and lightly fry it until it softens. Pour over the canned tomatoes with juice and mix. Let it boil for a while, then add the meat.

Homogenize and mix continuously until the meat comes apart and whitens. Season to taste with salt, pepper and oregano.

Put the pasta in a large bowl, put the meat sauce and mix well. Pour everything into a heat-resistant bowl greased with butter, cover with a generous layer of grated cheese on a grater with large mesh and put in the oven over medium heat until the cheese melts and browns slightly.

1 review for Chicken pea dish

Viorel Barna & ndash 23/04/2021

Very good pea food.

Don't forget to take

Rustic potatoes


French fries

Serbian pilaf

Baked potatoes with rosemary

Baked vegetables

Rice with vegetables

Mashed potatoes

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Sarmale with chicken breast and ghebe

And what can go better with a homemade bread, than a specific Romanian food, namely the indispensable sarmalute :).
I know that we are fasting for Christmas, but those who do not fast can make this recipe, especially since it is "enriched" with an ingredient specific to the period, namely ghebe.
A simple, delicious food and a good name to try when we want to impress our guests :)

Ingredients used: a cabbage, 600-700 gr. chicken breast, 350 gr. ghebe, 2 large red onions, 50 gr. rice, salt and pepper, 50 ml. oil, paprika, tomato paste, green dill, thyme.

For starters, the cabbage is scalded in salted water and a little vinegar, after which the cabbage leaves are unwrapped and cleaned on the back.
The chicken breast is passed through the mincer, as well as the ghebele (which were previously scalded) and the onion.

Mix all the chopped ingredients, add a few tablespoons of oil (because the chicken breast is drier), salt and pepper to taste, paprika, rice, green dill and thyme and 2 tbsp. of broth. Homogenize the composition well and pack the sarmales.

After we finish packing the sarmales, put a few sprigs of thyme and dill on the bottom of a pot, place the sarmales, and after we finish placing them we cover them with a layer of finely chopped cabbage, add enough water to pass a little over them and a little broth to give a beautiful color. Let them simmer for about 1.5-2 hours.

Rice with chicken breast, peas and mushrooms in slow cooker Crock-Pot - Recipes

I can't say that this dish is Romanian and, from the very beginning, I will confess that it has some Asian influences, although most of the ingredients are local. I was simply disgusted with the Chinese spring packages, and I tried something similar. It wasn't bad and besides, it doesn't even mean who knows what expense.

ingredients for 15 pancakes it would be as follows:

Pancake dough: 500g flour, 2 eggs, half a teaspoon of salt, a teaspoon of dried thyme, milk, soda or beer until it reaches the right consistency, ie when it resembles in thickness a fresh cream.

Filling: 2 carrots, a small celery, a pepper, an onion, 250g chicken breast, a hot pepper, a pickled cucumber, a bunch of parsley, 3 tablespoons of oil, salt, pepper, ginger, a tablespoon of soy sauce and a spoonful of honey.

Preparation of it's more difficult, not that it would be a big deal for her, but it requires more care. It usually starts with the dough. This is really simple: with the help of a mixer we mix the flour, eggs, salt, thyme and liquid on which we decide until the dough reaches the desired consistency. The whole secret is not to pour the liquid over the flour suddenly but gradually, thinning it slowly. When we say we got what we wanted, we put the dough to rest in the cold and we take care of the filling.

We wash everything under a stream of cold water, including the chicken breast, we clean the vegetables and then we have fun cutting the carrot and celery in the form of thin sticks, as thin as possible. We do the same with the bell pepper and the hot pepper and we cut the onion into small pieces, that is, into thin slices. We don't forgive the chicken breast either, we cut it into slices and then thin strips, no longer than 2 centimeters.

The heat treatment begins by hardening the carrot and celery,

then, after 5 minutes, when the meat, onion and pepper are done, at which point we can add salt, pepper, ginger and, finally, the pickled cucumber and the finely chopped green parsley.

Before turning off the heat, add the honey and soy sauce and the filling is ready.

From now on, ready with the creation, it's just physical work, we make the pancakes, fill them and roll them.

Chicken Breast with Sweet Sauce

In a yena bowl, mix two or three tablespoons of oil with honey, add salt and paprika and then put in this composition the chicken pipette cut into strips or cubes and cook in the preheated oven for approx. 30 - 40 minutes.

Meanwhile, boil the rice.

Chinese cabbage is divided into sheets, washed and cut into wide strips. Peel an apple and cut it into slices or cubes. Then simmer the cabbage and the apple pieces in a little hot oil, pour the soup and let it simmer for approx. 5 minutes, then add the Chinese sauce, the meat and let it simmer for approx. 5 minutes (I also put some peas).

The rice is served with the resulting composition.
It's a recipe I found on Uncle Ben's website and I want to recommend it because it's very good (but maybe I made a few changes to it). 1 jar of Chinese sauce (Uncle Ben's)
Basmati rice

Chicken with wok vegetables and rice

This is my little boy's favorite food. He never refuses a portion chicken with vegetables in the wok. It's delicious! If you increase the quantities, you have a perfect meal for the whole family. It is a recipe that belongs to the famous British nutritionist, Annabel Karmel, whose children's recipe books I highly recommend.

Chicken breast with mushrooms and artichokes

The chicken breast is washed and cleaned well (the bones can be removed, as preferred), then sprinkled with salt and pepper.

Heat olive oil in a large pan over medium heat, then place the chicken breast pieces face down. Keep on the fire for 2-3 minutes. After they have browned a little, place them in a tray and leave them in the oven, approx. 30 minutes (or 15 minutes if you removed the bones).

While the chicken is in the oven, clean the onion, finely chop and cook with the mushrooms, using oil, salt and pepper. Gradually add a little flour and mix for 3-5 minutes.

Add the chicken soup, during which the intensity of the fire increases. As the mushrooms begin to subside, add the artichokes, Worcestershire sauce, lemon juice and rosemary, and reduce the heat. Stir continuously until the ingredients are homogeneous.

Add salt and pepper to taste, then turn off the heat and cover the pan with a lid until the chicken is ready. Before removing it from the oven, you can add a tablespoon of margarine to soften it.

After it is ready, take the chicken out of the oven and let it cool a bit. Each portion of chicken is served on a bed of sauce, seasoned with mushrooms and artichokes.

Baked chicken breast with mushrooms and spinach

- 2 pieces of boneless and skinless chicken breast
- salt, aromatic herbs are mixed. I used: parsley, thyme, larch, pepper and a little spice for chicken.
- broth - a cup
- mushrooms 300 g
- white wine (about 6-7 tablespoons)
- Onions
- patrol
- 1 teaspoon of paprika

Before we get to work, turn on the oven. then prepare the ingredients.

the chest is cut in half lengthwise and rubbed with the mixed spices.
The broth is mixed with onion, wine, parsley and paprika,

the mushrooms are cleaned, washed and sliced.
The seasoned breast is placed in a tray of embarrassment

and mushroom slices are applied over

then pour over the broth content

put in the oven for about 25 minutes. then take the foil down and grease the meat with the sauce from the tray and leave it in the oven for another 15 minutes.

Serve with sauce and spinach.

I made spinach traditionally. that is, I boiled the spinach in salted water, I chopped it, I put the garlic in a bowl (I didn't use any oil) and the spinach and a little milk. then I put the rest of the milk, salt, pepper and ready (I did not put any flour for bulk).

I can tell you that it turned out very well. but you can do something else as a garnish. you see!


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  4. Daimmen

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  5. Tokora

    and something analogous is?

  6. Kaziktilar

    Not an expert?

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