Chicken in Bras style

Name: Chicken in Bras style
Ingredients: 2-3 pieces of rotisserie or grilled chicken; 1 large onion; olive oil; salt; pepper; bay leaf; 1 clove of garlic; 1 glass of white wine; 1/2 red bell pepper; 1 small can of mushrooms; 1 pinch of sugar; a little soy sauce; 4 eggs; 2 handfuls of potato sticks (like fries) or crushed chips; fresh coriander; a few black olives.

Meat - Chicken in Bras style by Lucia E. - Recipia

Chicken "Bras" Style If you have leftover meat from a rotisserie or grilled chicken, this recipe is a quick and practical solution. The chicken is shredded and cooked together with onion, bell pepper, mushrooms, French fries, and eggs. The chicken skin can be kept, as it adds flavor and a bit of fat to the dish. In the end, the eggs should remain creamy, not completely dry. It is served with a simple tomato salad. Quick Info Total time: not specified in the original recipe; the dish cooks quickly once the ingredients are prepared. Preparation time: not specified. Cooking time: about 5 minutes for softening the onion and around 10 minutes for the onion and bell pepper, plus the time needed for the wine to reduce and the ingredients to heat up. Servings: not specified; the quantity is suitable for multiple servings, depending on the size of the chicken pieces. Difficulty: easy. Recipe type: quick dish made from chicken leftovers, suitable for lunch or dinner. Ingredients 2-3 pieces of rotisserie or grilled chicken 1 large onion Olive oil Salt Pepper 1 bay leaf 1 clove of garlic 1 glass of white wine 1/2 red bell pepper 1 small can of mushrooms 1 chili, if you like spicy food A little sugar A little soy sauce 4 eggs 2 handfuls of French fries from a bag, or crushed chips Fresh coriander A few black olives For serving: tomato salad Preparation Method 1. Remove the meat from the chicken pieces and shred it into strips or small pieces. The skin can be kept and chopped together with the meat, as it contributes to the flavor of the dish. Set the chicken aside until needed. 2. Slice the onion. Put a little olive oil in a pan and add the onion along with the bay leaf. Cover the pan and let the onion soften over low heat. There's no need to brown it too much; for this recipe, it just needs to become soft and slightly translucent. 3. After about 5 minutes, add the sliced red bell pepper. Continue to cook over low heat, covered, until the onion and bell pepper soften. Depending on the pan, you may need to stir occasionally to prevent the vegetables from sticking. 4. When the onion is soft and translucent, add a tiny bit of sugar and a little soy sauce. The amount should be minimal, especially since the soy sauce, olives, and chicken may already be salty. 5. Pour in the white wine and let the mixture cook until the wine reduces. Once it has evaporated, cover the pan and let the vegetables cook for about 10 more minutes over low heat. During this time, the onion and bell pepper will become softer and meld with the sauce formed in the pan. 6. Season with salt and pepper. If you want a spicy dish, finely chop a chili and add it now. The garlic is listed in the ingredients and can be used at this stage, minced, along with the vegetables. 7. Add the chicken and mushrooms. If using canned mushrooms, drain them first. Stir and let everything cook on low heat, covered, until the ingredients are heated through and the flavors meld. 8. Add the French fries or crushed chips. Gently mix so that the fries combine with the chicken and vegetables. Keep the pan on the heat until the fries soften. If using chips, they will soften faster than the French fries. 9. Crack the eggs into a bowl and lightly whisk them. Pour them over the mixture in the pan and stir well. Don't leave the dish on the heat for too long. The eggs should remain creamy and coat the ingredients, not dry out completely. 10. Add the black olives and fresh coriander. Turn off the heat and cover the pan for a short time to let the dish settle and the flavors combine. 11. Serve the chicken warm, alongside a tomato salad. Before serving, check the salt again, especially if you used seasoned chicken, soy sauce, and olives. Why I Make This Recipe Often This recipe is perfect for days when you have leftover chicken from a previous meal and don’t want to serve it in the same form. The meat combines with ingredients that are easily found at home, and the dish is made in a single pan. The rotisserie chicken already has a well-developed flavor, and keeping the skin helps achieve a tastier composition. The recipe is also quite flexible regarding texture. The French fries or chips soften in the mixture of vegetables, wine, and eggs, and the eggs bind all the ingredients together. It’s just important not to keep them on the heat too long at the end. Tips Slice the onion and bell pepper thinly so they can soften over low heat without remaining hard. Keep the heat low after adding the vegetables. The onion should become soft and translucent, not burnt. Use a little sugar and a little soy sauce. Their role is to balance the flavor, not to dominate the dish. Add salt gradually. The rotisserie chicken, soy sauce, canned mushrooms, and olives may already contain enough salt. Whisk the eggs in a bowl before pouring them into the pan. After adding them, stir and turn off the heat before they firm up too much. Substitutions Rotisserie chicken can be replaced with grilled chicken, as specified in the recipe. It’s important that it is already cooked and shredded before going into the pan. Instead of French fries from a bag, you can use crushed chips. These slightly change the texture and soften faster, so keep an eye on them when adding. If you don’t want a spicy flavor, the chili can be omitted. It's optional. Variations For a softer texture, let the onion, bell pepper, and mushrooms cook well before adding the chicken. For a less soft result, reduce the time you keep the fries in the pan before adding the eggs. The chicken skin can be kept or removed. With skin, the dish will have a more intense flavor and be more substantial; without skin, it will be lighter. Fresh coriander is added at the end, after turning off the heat. This way, it retains its fresh flavor better. Serving Ideas Serve the chicken immediately while the eggs are still soft and creamy. The tomato salad is the indicated side dish in the recipe and adds a fresh element alongside the warm dish. A portion can be placed directly on a plate, topped with a few olives and a bit of fresh coriander. No additional side is needed, as the dish already contains potatoes and eggs. Frequently Asked Questions Can I use any type of chicken leftovers? Yes. The recipe is suitable for rotisserie or grilled chicken, with or without skin. The meat should already be cooked and shredded before being added to the pan. When do I add the chili? The chili is added after the onion and bell pepper have softened, along with the salt and pepper. If you prefer a less spicy flavor, you can omit it entirely. Can I use chips instead of French fries? Yes. The recipe allows for using crushed chips. These soften faster, so you need to mix them in and move to the egg stage without leaving them in the pan too long. How do I keep the eggs creamy? Don’t cook the eggs too much. Pour them over the mixture, stir, and turn off the heat while they are still soft. The residual heat in the pan will continue to cook them gently. What is the chicken "Bras" served with? It is served with a tomato salad. The dish already contains chicken, eggs, potatoes, mushrooms, and vegetables, so the salad is sufficient as a fresh side. Nutritional Values The values are estimated, as the recipe does not specify the amount of oil, the exact weight of the chicken, the quantity of potatoes, or the number of olives. The calculation below is indicative for one serving if the dish is divided into four portions and a moderate amount of oil is used. Calories: approximately 450-600 kcal Protein: approximately 30-40 g Fat: approximately 25-35 g Carbohydrates: approximately 20-30 g Sodium can vary greatly depending on the chicken used, soy sauce, chips, and olives. Using chicken skin and a larger amount of oil also increases the energy value. Storage and Reheating Store leftovers in the refrigerator in a covered container and consume them as soon as possible. Since the dish contains eggs and French fries, the texture is best immediately after cooking. When stored, the fries will soften, and the eggs will harden. When reheating, use low heat and warm only until the dish is hot. Avoid cooking it again too much, as the eggs can become dry.

Chicken in Bras style

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