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@kenzhebekkov.011: #рекомендации

kenzhebekkov.011
kenzhebekkov.011
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Region: KZ
Wednesday 27 May 2026 19:16:47 GMT
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kanatov.o7
Kanatov.N :
родной сен 60,01 сынба
2026-05-29 07:04:27
49
ensegenv
ensegenv :
2026-05-29 12:14:38
19
danso.kz
Dancho bratan :
мен 61деси
2026-05-29 03:21:43
10
nedanyali
nedanyali :
Когда ты 63
2026-05-29 11:16:44
3
aaikeevv
aikeev 🇯🇵 :
65
2026-06-06 16:28:59
0
alihann018
alihann018 :
ауффф🐺🐺☝🏻
2026-05-28 04:47:20
2
blakeblake1234
Blakeblake :
Сау бош тамыр😁
2026-06-05 13:18:56
0
abdurakh1mov20
Abdurakhimov :
2026-06-04 09:26:39
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abdullaevv._05
dias :
2026-06-02 15:37:14
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ars56090
Arslannnn :
2026-05-29 03:24:17
0
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3 servings 589 kcal 42g protein 18g fat 65g carbs Ingredients CHICKEN 400g chicken mini fillets 1 tsp paprika 1 tsp dried oregano 1/2 tsp garlic granules salt and pepper to taste 1/2 tbsp extra virgin olive oil RICE 180g easy cook long grain rice 1 red onion, chopped 1 red sweet pepper, chopped 2 garlic cloves, chopped 1 1/2 tbsp tomato puree 2 1/2 tbsp chilli pesto around 1 1/2 cup hot vegetable stock 1 tsp smoked paprika 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp garlic granules salt and pepper to taste 1 tbsp extra virgin olive oil PARMESAN SAUCE 1/2 cup semi-skimmed milk 1/2 tbsp plain flour 1/2 tsp yellow mustard 20g grated parmigiano reggiono cheese pinch of garlic granules pinch of ground paprika salt and pepper to taste Method Preheat the oven to 180 degrees Celsius, fan settings. Line a roasting tray with baking paper, place the chicken on the tray, and drizzle with extra virgin olive oil. Sprinkle all of the chicken seasonings over the fillets and rub all over. Bake for 21-22 minutes. Once the chicken has cooled down, cut into bite-sized pieces. Heat 1 tbsp extra virgin olive oil in a pan over high heat. Add the chopped onion and pepper and cook for 2-3 minutes, until softened. Add the chopped garlic and cook for a minute until fragrant. Add the tomato puree and all of the rice seasonings, and mix well. Add the rinsed and drained rice, chilli pesto, cooked chicken pieces, and hot vegetable stock, and mix well. Cover with a lid, bring to a boil, then reduce the heat to low and simmer for around 20 minutes or until the rice is fully cooked. Meanwhile, pour the milk into a small pot, add the plain flour, and whisk for 1 minute. Add the rest of the parmesan sauce ingredients and simmer for 1-2 minutes more. Divide the chicken and rice between three bowls and pour over the sauce. Garnish with chopped fresh parsley, if desired. Enjoy ☺️ 👩‍🍳💕 Petya xx #dinner #meals #chickenrecipe #FoodLover
3 servings 589 kcal 42g protein 18g fat 65g carbs Ingredients CHICKEN 400g chicken mini fillets 1 tsp paprika 1 tsp dried oregano 1/2 tsp garlic granules salt and pepper to taste 1/2 tbsp extra virgin olive oil RICE 180g easy cook long grain rice 1 red onion, chopped 1 red sweet pepper, chopped 2 garlic cloves, chopped 1 1/2 tbsp tomato puree 2 1/2 tbsp chilli pesto around 1 1/2 cup hot vegetable stock 1 tsp smoked paprika 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp garlic granules salt and pepper to taste 1 tbsp extra virgin olive oil PARMESAN SAUCE 1/2 cup semi-skimmed milk 1/2 tbsp plain flour 1/2 tsp yellow mustard 20g grated parmigiano reggiono cheese pinch of garlic granules pinch of ground paprika salt and pepper to taste Method Preheat the oven to 180 degrees Celsius, fan settings. Line a roasting tray with baking paper, place the chicken on the tray, and drizzle with extra virgin olive oil. Sprinkle all of the chicken seasonings over the fillets and rub all over. Bake for 21-22 minutes. Once the chicken has cooled down, cut into bite-sized pieces. Heat 1 tbsp extra virgin olive oil in a pan over high heat. Add the chopped onion and pepper and cook for 2-3 minutes, until softened. Add the chopped garlic and cook for a minute until fragrant. Add the tomato puree and all of the rice seasonings, and mix well. Add the rinsed and drained rice, chilli pesto, cooked chicken pieces, and hot vegetable stock, and mix well. Cover with a lid, bring to a boil, then reduce the heat to low and simmer for around 20 minutes or until the rice is fully cooked. Meanwhile, pour the milk into a small pot, add the plain flour, and whisk for 1 minute. Add the rest of the parmesan sauce ingredients and simmer for 1-2 minutes more. Divide the chicken and rice between three bowls and pour over the sauce. Garnish with chopped fresh parsley, if desired. Enjoy ☺️ 👩‍🍳💕 Petya xx #dinner #meals #chickenrecipe #FoodLover
UDAH 1 JUTA REKKK #sekawanlimo2 #sekawanlimo #sekawanlimogunungklawih
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