When time is tight, you need a simple recipe for an easy-to-prepare but tasty dish. We offer a selection of recipes with almost five ingredients, including chicken, salt, pepper and olive oil.
Chicken legs in lemon-garlic sauce
To make the chicken legs juicy, they must be marinated in salt and pepper 30 minutes before cooking, and sometimes even 2 days.
Ingredients (3-4 servings):
Salt
Ground pepper
10-16 chicken legs with skin
1 tablespoon olive oil
4 tablespoons butter
3 cloves of garlic, chopped
Zest of 1 lemon, 1 tablespoon lemon juice
2 tablespoons chopped parsley
Cooking steps:
1. Marinate chicken legs in salt and pepper and set aside for 30 minutes. Blot the legs with a paper towel before cooking.
2. Heat a heavy-walled skillet (preferably without a handle) over medium heat. If you don't have one large pan, use two. Pour olive oil into a skillet and add half of the butter. Fry the legs until golden brown on all sides. Transfer the legs to a platter.
3. Reduce the gas, return the legs to the pan, cover and cook for another 20-25 minutes, turning the legs over from time to time (every 5-10 minutes). Open the lid and add the remaining butter, garlic, lemon juice and zest. Gently stir the contents of the pan so that the juice greases each leg. Remove the skillet from the heat and let the legs stand for a while under the lid closed. Serve with parsley.
Chicken marinated in sweet paprika
Cooking time: 15 minutes
Ingredients (servings 4):
4 boneless, skinless chicken breasts
2 tablespoons brown sugar
1 tablespoon paprika
1.5 teaspoon salt
1 teaspoon dried garlic, ground
Fresh mango slices, lime wedge, chopped cilantro, rice
Cooking steps:
1. Mix together sugar, paprika, salt, garlic. Rub the chicken breasts on all sides with this mixture. Preheat a skillet over medium heat. Grease a skillet with oil. Fry the chicken breasts on all sides for 4-5 minutes until tender.
2. Serve with rice, lime and cilantro.
Chicken and Chili Soup
This delicious 5-ingredient soup is perfect for dining on chilly evenings. The soup will only take 15 minutes to prepare. For piquancy, you can add avocado, sour cream.
Cooking time: 15 minutes
Ingredients (6 servings):
6 cups chicken stock
500 g diced cooked chicken fillet
2 cans of peas, drain
2 cups green sauce
1 teaspoon ground cumin
Salt, chili powder
Additional ingredients for serving:
Chopped cilantro
Crackers
Diced avocado
Shredded hard cheese
Sour cream
Cooking steps:
1. Combine stock, chicken fillet, peas, green sauce and cumin in a saucepan and place over medium heat. Season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 5 minutes.
2. Serve with various toppings.
Chicken and avocado salad
Ingredients (1 sandwich):
For filling:
¼ avocado
2 tablespoons unsweetened yogurt
1 teaspoon lemon juice
150 grams of chopped finished chicken fillet
For a sandwich:
1 roll
Handful of lettuce leaves
2 slices of tomato
Cooking steps:
1. Mix avocado and yogurt in puree, add lemon juice.
2. Add the shredded chicken and stir.
3. Put the resulting mass on a sandwich, on which lettuce leaves or a tomato circle were previously placed.
Chicken Breasts in Lemon Pepper Sauce
Ingredients (Serves 2):
2 chicken breasts with or without skin
1.5 tablespoons butter
1 lemon, zest
A pinch of salt
Pepper to taste
Cooking steps:
1. Preheat oven to 240 degrees. Brush the chicken breasts with butter and sprinkle with lemon zest. Season with salt and pepper.
2. Bake for 20 minutes. Set aside the cooked chicken for 15 minutes before serving.
Chicken fillet in breadcrumbs with lemon
Cooking time: 20 minutes
Ingredients (servings 4):
1 cup sunflower oil
1 cup bread crumbs
Zest of two lemons, 1 lemon for decoration
450 g chicken fillet
Salt, pepper to taste
½ cup flour
2 eggs, beat
Cooking steps:
1. Heat a large skillet over medium heat, add sunflower oil.
2. Combine the breadcrumbs and lemon zest.
3. Season the chicken fillet with salt and pepper. Dip the fillets in flour, beaten eggs, breadcrumbs with lemon zest.
4. Fry the fillets in a frying pan until golden brown (3-4 minutes on each side). Transfer the fillets to a serving platter.
5. Serve warm with lemon.