Grilled chicken with green garlic

Name: Grilled chicken with green garlic - Adelaida F.
Ingredients: a small chicken; without breast and wings green garlic; to be; to reach 3 tomatoes spices for chicken

Meat - Grilled chicken with green garlic by Adelaida F. - Recipia

Chicken steak with green garlic is prepared in a single pot and doesn't require complicated preparations. The chicken is cut into smaller pieces, first cooked with a little water, and then allowed to brown slightly in oil. Finally, the green garlic, tomatoes, and chicken spices are added. It’s a simple dish, perfect for a daily meal, especially when green garlic is in season. Quick Info Total time: not specified exactly; preparation includes a stage of cooking the meat and about 30 minutes after adding the garlic and tomatoes Preparation time: not specified Cooking time: approximately 30 minutes on low heat after the meat is well cooked, plus the time needed for the first cooking stage Servings: not specified; depends on the size of the chicken and the amount served Difficulty: easy Recipe type: chicken steak in a pot, for everyday meals Ingredients One small chicken, without breast and wings Green garlic, enough for the amount of meat 3 tomatoes Salt Chicken spices Oil, for heating the pot; quantity not specified 1/2 cup of water For serving: new potatoes and pickled bell pepper Preparation method 1. Cut the chicken into smaller pieces. The breast and wings are not used in the recipe, so the other parts of the chicken are prepared. Sprinkle salt over the meat. 2. Place the pot on the heat and let the oil heat up. An exact amount of oil is not mentioned, so use enough to cover the bottom of the pot. 3. Add the chicken pieces to the pot, then pour in 1/2 cup of water. Let the meat cook over moderate heat to ensure it is well cooked. At this stage, the water helps the meat cook before the dish is left to simmer in oil. 4. Meanwhile, finely chop the green garlic. Also, chop the tomatoes into pieces. 5. When the meat is well cooked, add the green garlic and tomatoes to the pot. Add the chicken spices and gently stir to distribute them among the pieces of meat. 6. Reduce the heat and let the steak cook for about 30 more minutes. The dish cooks on low heat until the garlic and tomatoes soften, and the flavors combine with the sauce formed in the pot. 7. Serve the chicken steak warm, alongside new potatoes and pickled bell pepper, as recommended in the original recipe. Why I make this recipe often It’s a straightforward dish made in a single pot, with no long list of ingredients. The chicken is cooked in two stages, and the green garlic and tomatoes are added only after the meat is cooked through. This way, there are not many operations to follow at the same time. It’s also an easy recipe to adjust in volume, depending on the size of the chicken and the amount of green garlic available. Tips Cut the chicken into smaller pieces so that each piece cooks through in the first cooking stage. If the pieces are too large, they may need more time to be fully cooked. The green garlic should be finely chopped before being added to the pot. The quantity is not fixed in the recipe; use enough to cover all the meat. Tomatoes are added after the chicken is cooked through. If they were added from the beginning, the meat would boil with them in the first stage, changing the original order of preparation. After adding the tomatoes and garlic, the heat should be reduced. The approximately 30 minutes should be spent on low heat, not high heat. Salt is added at the beginning, while the chicken spices are added in the final stage, along with the garlic and tomatoes. Substitutions The recipe does not specify substitutes for green garlic, tomatoes, or chicken spices. To maintain the flavor and preparation method, these should be used exactly as indicated. The amount of green garlic can be adjusted based on availability, as the source does not provide an exact measurement. In contrast, the 3 tomatoes are clearly specified and should be kept as such. Oil and water are used in the preparation, but the amount of oil is not specified. Use only as much as needed to heat the pot, while the water remains at the mentioned quantity of 1/2 cup. Variations The main feature of this recipe is the use of a small chicken without breast and wings. If the original recipe is followed, the other parts of the chicken, cut smaller, are used. The dish can be made in the same order, but the final quantity will vary depending on the size of the chicken. There is no need to modify the other ingredients if the same amount of meat is cooked as in the basic recipe. For a different flavor within the same recipe, the amount of green garlic can be varied, as it is not fixed. No other ingredient modifications are indicated in the original version. Serving ideas The steak is served with new potatoes and pickled bell pepper. The potatoes provide the perfect side for the meat cooked in the pot, while the pickled pepper adds a tangy flavor alongside the warm dish. It’s recommended that the steak be served warm, immediately after simmering on low heat for about 30 minutes. The side dishes and pickles should be served separately to maintain their texture. Frequently asked questions Can chicken breast be used? The original recipe is made without breast and wings. To maintain the exact preparation method, the other parts of a small chicken are used. The breast is not part of the presented version. How much oil should be used? The source does not specify an exact quantity. Use enough oil to heat the bottom of the pot and to add the chicken pieces. No fixed measurement is indicated. When are the tomatoes and green garlic added? These are added after the chicken is well cooked. They are chopped while the meat is cooking, then added along with the chicken spices and cooked for about 30 more minutes on low heat. Why is water added at the beginning? In the recipe, 1/2 cup of water is added along with the chicken. The water helps the meat cook through in the first phase before the dish continues on low heat with tomatoes and green garlic. What is the chicken steak served with? The presented version is served with new potatoes and pickled bell pepper. These are the side dish and accompaniment mentioned in the recipe. Nutritional values The values below cannot be calculated accurately, as the exact weight of the chicken, the amount of oil used, the number of servings, or the weight of a serving is not specified. Additionally, the recipe includes a chicken without breast and wings, which significantly changes the proportion of meat and fat. As a general estimate, for a serving of chicken steak without sides, the values may be around 300–500 kcal, depending on the pieces used and the amount of oil absorbed. Protein: approximately 25–40 g Fat: approximately 18–35 g Carbohydrates: approximately 5–10 g, mainly from tomatoes and green garlic Fiber: approximately 1–3 g These values are indicative and do not include new potatoes or pickled bell pepper. The side dish can significantly increase the total calorie count, especially depending on the amount of potatoes served. Storage and reheating Leftover steak should be stored in the refrigerator in a closed container. Since the source does not specify a storage duration, it’s best consumed as soon as possible after preparation. To reheat, gradually warm it on low heat until the meat is hot. The dish may become denser after cooling, as the sauce made from tomatoes and meat juices thickens. New potatoes and pickled bell pepper should be stored separately from the steak to prevent the pickle from altering their flavor.

Grilled chicken with green garlic

Tags

Categories