Chicken for dinner: 6 proposals to be enjoyed with the family

Chicken is always present on the Brazilian table, because it often ends up being cheaper than beef and pork. But the thing is, it’s also versatile, and it proves it can go way beyond cakethat allows you to unleash creativity in the kitchen!

So if there’s chicken out there, it’s time to get your hands dirty and create amazing dishes that are bursting with flavor. Above all, they are recipes that remain ready in 1 hour, so you don’t waste time in the kitchen. Check out the list below and choose the recipe that will surprise the family for tonight’s dinner!

Chicken risotto

Chicken Risotto – Photo: Sheila Oliveira

Time: 45 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of butter
• 1 grated onion
• 1 minced garlic clove
• 2 cups chicken breast (cooked and shredded)
• 3 chopped seedless tomatoes
• 2 cups rice (arborio)
• 1/2 glass of dry white wine
• 4 chicken broth cubes
• 5 cups of water (tea)
• 1 cup fresh (frozen) peas
• 1 cup Parmesan (grated)
• Chopped parsley for garnish

Method of preparation:

1. In a pan, melt the butter and quickly fry the onion and garlic.
2. Add the chicken, tomatoes and sauté for another 3 minutes.
3. Add the rice and sauté for another 3 minutes.
4. Add the wine, mix well and let it evaporate.
5. Add the chicken stock dissolved in the water a little at a time, stirring constantly until the rice is al dente.
6. Put the pea when it is almost at the end of the broth.
7. Sprinkle with Parmesan, transfer to plates, garnish with parsley and serve immediately.

minced chicken parmesan

Chicken parmesan – Photo: Rodrigo Moreira

Time: 45 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of olive oil
• 1 diced onion
• 4 minced garlic cloves
• 1/2 cup tomato paste (tea)
• 4 ripe tomatoes, peeled and deseeded, diced
• Salt, black pepper and oregano to taste
• 1 cup of water (tea)
• 2 cups chicken (cooked and shredded)
• 1 cup mozzarella (grated)
• 4 tablespoons of grated Parmesan

Method of preparation:

1. Heat the oil in a pan over medium heat and saute half the onion and garlic for 3 minutes.
2. Pour in the extract and fry for 2 minutes.
3. Add the tomatoes, salt, pepper and water.
4. Cook for 10 minutes, stirring occasionally.
5. Meanwhile, melt the butter in a skillet over medium heat and saute the remaining onion and garlic until golden brown.
6. Add the chicken, salt, pepper and saute.
7. Interlayer in a medium refractory, layers of chicken and mozzarella, finishing with the chicken.
8. Drizzle with the sauce and sprinkle with the remaining mozzarella and Parmesan.
9. Take to a high, preheated oven for 10 minutes.
10. Sprinkle with oregano and serve.

Chicken Breast With Curd

Chicken breast with cream cheese – Photo: Stela Handa

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cup (tea) of milk
• 5 chicken breast fillets
• 1 tablespoon of butter
• Salt and black pepper to taste
• 1 cup cream cheese (cream)
• 68 g or 1 packet of onion soup powder
• 1 cup potatoes (straw)

Method of preparation:

1. In a bowl, season the chicken with salt and pepper and set aside.
2. In a saucepan, dissolve the onion soup powder in the milk and bring to low heat, stirring until it thickens.
3. Turn off and reserve.
4. Heat a skillet with the butter over high heat and brown the chicken for 2 minutes on each side.
5. Arrange in a refractory, drizzle with the reserved cream and spread the ricotta.
6. Place in a medium, preheated oven for 10 minutes.
7. Remove, sprinkle with the straw potato, and serve with lettuce salad if desired.

Chicken leg and thigh with vegetables

Chicken leg and chicken leg with vegetables – Photo: Stela Handa

Time: 1 hour

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 kg of chicken leg and thigh
• 1/3 cup (tea) chopped fresh herbs (green perfume, rosemary and coriander)
• 2 tablespoons of olive oil
• 4 tablespoons soy sauce (shoyu)
• Juice of 1/2 lemon
• Salt and black pepper to taste
• 3 diced potatoes
• 2 sliced ​​carrots
• 200 g of chopped green beans
• 1 chopped red onion
• 4 tablespoons of mustard
• 1 packet of chicken broth powder
• 1/2 cup (tea) of water
• Olive oil for dressing and greasing

Method of preparation:

1. Season the chicken with the herbs, olive oil, soy sauce, lemon juice, salt and pepper.
2. Put it in a greased form and spread the greens around.
3. Mix the mustard with the chicken broth and water and spread it over the vegetables and chicken.
4. Cover with aluminum foil and place in a preheated medium oven for 30 minutes.
5. Remove the foil and bake for another 10 minutes or until browned.
6. Pick up and serve later.

Baked rice with creamy chicken

Baked Rice with Creamy Chicken – Photo: Shutterstock

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cans of drained corn
• 1 box of cream (200g)
• 4 cups cooked white rice (tea)
• 2 cups chicken (cooked and shredded)
• 1 cup black olives (chopped)
• 2 chopped seedless tomatoes
• Salt and chopped parsley to taste
• 1 cup of grated provolone

Method of preparation:

1. In the blender, beat 1 can of corn and the heavy cream for 1 minute.
2. Then pour it into a bowl, add the remaining corn, rice, chicken, olives, tomatoes, salt, parsley and mix until smooth.
3. Transfer to a medium refractory, sprinkle with the provolone and bring to a medium, preheated oven for 10 minutes or until browned.
4. After that, your recipe will be ready.
5. Then, remove from the oven and serve.

Checkered chicken in the pan

Pan-fried Checkered Chicken – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of oil
• 600 g of diced chicken breast
• 1 onion in petals
• 1 thinly sliced ​​carrot
• 1/2 diced red pepper
• 1/2 diced yellow pepper
• 2 cups (tea) of broccoli bunches
• 1 cup soy sauce (shoyu)
• 1 tablespoon of corn starch
• 1/2 cup (tea) of water
• 1/2 cup mushrooms (sliced)
• Salt and chopped parsley to taste
• Chopped chives for dusting

modthe preparation:

1. Heat a pan with oil over high heat and fry the chicken for 5 minutes or until golden brown.
2. Add the onion, carrot, peppers, broccoli and saute for 5 minutes or until vegetables are al dente.
3. In a bowl, mix the soy sauce, cornstarch and water until dissolved
4. Pour into the stew, add the button mushrooms, green smelt and saute for 3 minutes or until slightly thickened, stirring
5. Season with salt, sprinkle with chives and then serve in the same pan.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.