Boiled vegetables with chicken back

Name: Boiled vegetables with chicken back - Clarisa N.
Ingredients: 1 carrot chopped into small pieces; 1 potato cut into 4; a glass of peas; a piece of chicken back; a little cheese; salt; pepper; chili; sweet paprika; oregano.

Meat - Boiled vegetables with chicken back by Clarisa N. - Recipia

Boiled Vegetables with Chicken Back I've made this recipe dozens of times, especially when I want something uncomplicated and with ingredients that are almost always in the fridge. It may seem trivial, but boiled vegetables, quickly browned chicken back, and a bit of grated cheese make a combination that I never get tired of repeating. It's the kind of meal I choose when I don't feel like cooking something complicated or spending too much time at the stove. Quick Info Total time: about 45 minutes Preparation time: 5 minutes Cooking time: 40 minutes (boiling and browning) Servings: 1 Difficulty: very easy Recipe type: main course, quick, simple Ingredients 1 carrot, chopped into small pieces 1 potato, cut into quarters 1 cup of peas 1 piece of chicken back a little cheese (for grating on top) salt pepper chilli sweet paprika oregano Preparation method 1. Boil the chopped carrot, quartered potato, and peas. Add enough water to cover them and a little salt. Let boil for 20-25 minutes until softened but not mushy. 2. Meanwhile, boil the chicken back separately, also with a little water and salt. Boil for about 20 minutes. It doesn’t need much, just enough to be well cooked. 3. When the vegetables are ready, drain the water and place them on a plate. You can use a colander or scoop them out with a slotted spoon; it doesn’t matter much. 4. Drain the chicken from the boiling water. Then place it in a pan with a little butter and a splash of wine (optional). Browning takes about 3 minutes on each side over medium heat. It doesn’t need to be crispy, just to get a bit of color. 5. Remove the browned chicken back and place it over the vegetables on the plate. 6. Grate a little cheese over the warm vegetables. It melts easily, but you don’t need to insist too much. 7. Sprinkle pepper, sweet paprika, chilli, and oregano to taste. If you want, you can also add a little salt. 8. Let the plate cool for a few minutes, then serve. Why I make this recipe often It helps me when I have no ideas or no time. It's filling without being heavy, the ingredients are always at hand, and it doesn’t involve much washing up. The taste is simple and clean. Tips and Variations Tips - Cut the vegetables to roughly the same size to cook evenly. - Don’t boil the vegetables too hard; especially peas can become mushy if overcooked. - If using butter for browning, don’t let the heat be too high to avoid burning. - Don’t add cheese when the vegetables are hot if you don’t want it to melt completely. Substitutions - You can swap chicken back for breast or thighs if that’s what you have on hand, but the boiling time may vary slightly. - Instead of cheese, you can use a firmer cheese, like Parmesan, if you prefer a different taste. - If you don’t have wine, you can brown the chicken just in butter or even in a little oil. Variations - Add a piece of zucchini or parsnip to the vegetables for more variety. - You can add a little chopped parsley at the end for freshness. - If you want it to be spicier, add more chilli or even crushed red pepper flakes. Serving Ideas - It goes well with a side of raw cabbage salad. - For a heartier meal, you can add a slice of fresh bread. Frequently Asked Questions 1. Can I use another part of the chicken instead of back? Yes, you can use thighs, breast, or whatever you have on hand. The back is fattier, but anything works. 2. What type of cheese is suitable? A simple cheese that grates easily. Smoked cheese or any hard cheese works if you prefer a different taste. 3. Can I boil all the ingredients together? I don’t recommend it because the chicken releases foam and the taste changes. It’s better to boil separately. 4. Can the recipe be made without wine for browning? Yes, no problem. The wine adds a little flavor, but it’s not essential. 5. Do I need to add chilli and sweet paprika? No, they are optional. Use them only if you like. Nutritional Values Estimate for one serving: - Calories: approximately 350-400 kcal - Protein: 25-30 g (from chicken and cheese) - Carbohydrates: 30-35 g (from potato, carrot, and peas) - Fats: 10-14 g (from chicken, cheese, and butter) These are approximate values, depending on how much cheese or butter you use and the size of the portions. Storage and Reheating The recipe isn’t made to be saved for the next day because boiled vegetables tend to lose their texture. However, if it does remain, store it in the fridge, covered, until the next day. It can be reheated quickly in the microwave or on the stove, but I don’t recommend keeping it for more than 24 hours. If you’ve already browned the chicken, it will be drier when reheated. Ideally, you should eat it right after preparation.

Preparation

Boil the chopped vegetables for about 20-25 minutes until they are ready. We also put the chicken back to boil in a little water and salt. Let it boil for about 20 minutes. After the vegetables are boiled, drain the water and place them on a plate. Drain the remaining water from the chicken back, and lightly brown it in a pan with a little butter and wine, leaving it for about 3 minutes on each side. Place the chicken back on the plate. Grate a little cheese and sprinkle it over the vegetables, let it cool slightly, and serve!

Boiled vegetables with chicken back

Preparation

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