Nine chicken recipes with Thermomix to make (also) with Monsieur Cuisine Connect

Nine chicken recipes with Thermomix to make (also) with Monsieur Cuisine Connect

Well, today we return to the attack with the matter, focusing our attention on a specific ingredient: chicken.

That we like chicken is an open secret. An economical, healthy, easy to cook and very versatile product. The game he gives in the kitchen is incredible and proof of this is the number of recipes with chicken that we have under our belt. Among them, we highlight six chicken recipes with Thermomix, which can be adapted to the Monsieur Cuisine Connect. And we add to the list a few more that we love and often do in a traditional way, but that we adapt to the Thermomix version for the occasion.

Homemade Nuggets

  • Ingredients for 18 units: 200 g of skinless and chopped chicken breast, 1/2 teaspoon salt, 1/2 teaspoon granulated garlic, 2 slices of crustless bread, 60 g cream cheese, 60 g milk, 1 egg, 50 g of water, breadcrumbs to the batter and olive oil for frying.
  • Preparation: Chop the chicken breast into dice of approximately two centimeters. We introduce in the glass the meat, the salt, and the granulated garlic or, failing that, a clove of fresh garlic and we program 5 seconds/speed 7. We add the bread of bread cut in pieces, the cheese, the milk, and mix for 10 seconds at speed 7. We take the dough out of the glass and we make small balls like a nut, crush them lightly to make the nuggets and reserve in a bowl. In a deep plate, we beat the egg with the water, we pass each nuggets through the egg and then through breadcrumbs. Heat the oil in a deep pan or in a deep fryer and fry the nuggets over medium heat until golden brown. Remove them for a paper towel and serve them hot.

Curried Chicken Croquettes

  • Ingredients for 50 croquettes: 50 g of extra virgin olive oil, 400 g of chicken curry , 1 tablet of chicken concentrate, 100 g of butter, 30 g of onion, 170 g of wheat flour, 800 g of whole milk at room temperature, a pinch of ground nutmeg, ground black pepper, salt, 2 beaten eggs, 200 g of breadcrumbs and plenty of extra virgin olive oil for frying.
  • Elaboration: We put the oil in the glass and heat it 2 min / 120º / vel 1. Add the chicken in small cubes and the broth, stir 4 min / 120º / reverse turn/vel 1. Crush 10 sec/vel 4. We pour into the basket placed on a bowl to drain the chicken and we also reserve the liquid. We put in the glass the butter and the onion and chop it 2 sec/vel 5. Then we fry it 3 min / 120º / vel 1. We add the cooking liquid and the flour and we fry 3 min / 120º / vel 2. We incorporate the milk, nutmeg, pepper and salt and mix 10 sec/vel 6. Add 2 tablespoons of the reserved chicken and program 8 min / 100ºC / vel 4. Let stand five minutes in the glass. Add the rest of the chicken and mix well with the spatula. We pour the dough into a bowl and let it cool. After, We reserve it in the fridge for a minimum of eight hours. Once the dough is very cold, we form the croquettes and pass them through the beaten egg first and then the breadcrumbs later. We fry them in plenty of hot oil and let it drain on paper towels before serving.

Chicken Tikka Masala

  • Ingredients for four people: To macerate the chicken: 800 g of chicken breast, 1/2 teaspoon of ground chili, half lemon juice, and salt. Then we will need 200 g of yogurt, 1/2 teaspoon of ground chili, 1 teaspoon of ground ginger, 1 teaspoon of gram masala, 2 tablespoons of sunflower oil, 3 cloves of garlic and half a lime in juice. For the sauce: 2 tomatoes, 1 onion, 2 garlic, 1 teaspoon ground ginger, 1 tablespoon tikka masala (prepared with spices) 2 tablespoons sunflower oil, 1/2 teaspoon ground cumin, 1/2 teaspoon seeds ground coriander, 1/2 teaspoon of sugar, 100 ml of coconut milk and salt.
  • Elaboration: We put in the glass all the ingredients of the maceration, except the chicken, and we crush 10 seconds, speed 5. Chop the chicken breast into large cubes and put them in a deep bowl. We pour the contents of the glass over the chicken, stir well and let it marinate at least 3 hours cold (inside the refrigerator). After the marinade time, we place the chicken in a baking dish and roast at 230 ° C for about 15-20 minutes, turning halfway through cooking so that they are done well everywhere. Meanwhile, we prepare the sauce. In the Thermomix glass, we put the garlic, ginger, onion, and oil. We program 5 seconds, speed 4 and then 5 minutes / 100ºC / spoon speed. Add the tomatoes cut into quarters and chop 5 seconds, speed 4. Add the spices, salt and sugar, Coconut milk and chopped chicken. We program 10 minutes, temperature varoma, spoon speed, reverse turn. We serve immediately.

Garlic chicken breast with paprika

  • Ingredients for two people: 2 chicken breasts, 4 cloves of garlic, extra virgin olive oil, ground black pepper, sweet paprika, and salt.
  • Preparation: In a bowl, we put the chicken breasts, cut into pieces, next to the paprika, salt, and pepper. Mix well and add a dash of extra virgin olive oil. We take the garlic heads and with a kitchen hammer, we hit them and put them directly in the Thermomix glass. We add olive oil and program 3 minutes, speed 1, temperature 100º. Next, we put the butterfly and add the meat, half on each side of the butterfly. We program 15 minutes, temperature varoma, spoon speed, left turn.

Deer cake

  • Ingredients for eight people: For the dough: 250 g of sugar, the skin of a lemon (only the white part), 200 g of lard, 50 g of sweet wine, 1 teaspoon of salt, 1 teaspoon of baking soda, 3 eggs, 400 g of pastry flour. For the filling: 3 hard-boiled eggs, 600 g of cooked chicken meat, 30 g of pine nuts, 50 g of sweet wine, 150 ml of poultry broth.
  • Elaboration:We put in the glass of the Thermomix the sugar and the lemon peel and pulverize 15 sec / vel 10. We incorporate the butter, the wine, the salt, the bicarbonate, 2 eggs (we keep the third one to brush) and half of the flour . Knead 15 sec/vel 6. Add the rest of the flour and knead 30 sec/vel 6. Remove the dough from the glass and reserve it covered in foil in the fridge. We preheat the oven to 200ºC. We divide the dough into two, one slightly larger than the other. With the largest we cover the bottom and part of the mold walls, previously greased. The other part we keep wrapped in film, so it does not dry out. Without washing the glass, we chop the hard eggs 2 sec/vel 4 and reserve them. Without washing the glass, grate the boiled chicken 6 sec / right turn/vel 4. Remove from the glass and pour over the dough. On the chicken we distribute the chopped egg and the pine nuts. We water with the broth and with the wine. We spread the reserved dough and cover the filling with it, seal the edges, paint with the other beaten egg and puncture with a fork. Bake 10 minutes at 200ºC and about 25 to 180º. We must take care that the dough is golden, so time depends a little on each oven.

Curried chicken drumsticks with coconut milk

  • Ingredients for four people: 4 chicken thighs with skin, 1 purple onion, 2 cloves of garlic, 1/2 green pepper, 1 tablespoon of ground curry, 1 lemongrass (optional), 1 cayenne chili pepper, 1 piece of fresh ginger, 1 lime, 225 ml of chicken broth, 125 ml of coconut milk, fresh parsley or cilantro, ground black pepper, salt and extra virgin olive oil.
  • Preparation: Place the onion, green pepper and garlic cloves in the Thermomix glass and chop 10 sec / vel 4. Add to the glass a drizzle of extra virgin olive oil and poach 5 min / 100ºC / vel spoon. Season the chicken drumsticks and add to the glass. Program 10 min / varoma temperature / spoon speed / left turn. Crush the lemongrass in a mortar and grate the peeled ginger and add to the glass along with the chicken broth. Schedule 20 more minutes with the same parameters. Finally add coconut milk and a splash of lime juice, set 15 minutes / temperature varoma / spoon speed / turn left. mixing gently. Serve with parsley or fresh coriander to taste, an extra stroke of black pepper and another splash of lime juice.

Moroccan chicken with couscous

  • Ingredients for six people: For chicken: 50 g of olive oil, 40 g of raisins, 100 g of raw almonds without skin, 150 g of onions in quarters, 1 clove of garlic, 3 peeled pear tomatoes, 750 g of chicken chopped and seasoned, 1 pinch of yellow dye, 2 tablespoons of spice mixture (cumin, paprika, coriander, nutmeg, ginger, cinnamon), salt. For couscous: 500 g of water, 1 trickle of oil, 1 teaspoon of salt, 250 g of precooked couscous.
  • Preparation: We start by putting the oil and raisins in the glass and program 2 min / Varoma / vel 1. Add the almonds and sauté 4 min / Varoma / vel 1. We pour the almedras and raisins in a bowl through a strainer recover the oil and reserve it. Without washing the glass, we put the onion, garlic and tomato. Chop 4 sec / vel 4. Add the reserved oil and sauté 6 min / Varoma / vel 1. Add the chicken, the coloring, the spice mixture, the salt and sauté 10 min / Varoma / vel 1.

Eggplants stuffed with chicken

  • Ingredients for four people: 2 eggplants, a pinch of salt, 35 g of olive oil, 1 clove of garlic, 150 g of onion cut in quarters, 120 g of chopped green pepper, 200 g of crushed tomato, 1 pinch of pepper black, 200 g of chicken meat without boiled and minced skin and 6 slices of sandwich cheese.
  • Preparation: Cut the eggplants in half lengthwise and empty them with a knife, being careful not to cut or break the skin. We place them in the Varoma bowl sprinkled with salt and with the skin facing up. We reserve the extracted pulp. We put in the glass the oil and the clove of garlic and chop 3 sec / vel 5. Next we fry 2 min / Varoma / vel 1. Add the onion and pepper and chop 6 sec / vel 4. Place the Varoma on the glass and fry 5 min / Varoma / vel 1.

Chicken breasts stuffed with sobrasada, Mahon cheese and spinach

  • Ingredients for six people: 2 cloves of garlic, 20 g of pine nuts, 50 g of virgin olive oil, 120 g of frozen chopped spinach, 2 skinless chicken breasts each open in a fillet, salt, ground black pepper, 1 squirt of liquid caramel, 150 g of grated Mahon cheese, 120 g of sobrasada, 50 g of white wine, 300 g of water, 50 g of liquid cream with 35% fat.
  • Elaboration: We put the peeled garlic in the glass and chop them 3 sec/vel 7. With the spatula, lower the garlic towards the bottom of the glass. Add the pine nuts, oil and stir 5 min / Varoma / vel 1. Add the spinach, introduce the spatula through the mouthpiece and program 3 min / Varoma / vel 1, moving the spatula from side to side. We strain the spinach through the basket collecting the liquid in a bowl. Let temper and squeeze the spinach well. We place each breast on a sheet of paper, pepper and sprinkle with a little liquid sugar. We spread on the two breasts 50 g of grated cheese between the two, 40 g of sobrasada on each and the spinach well-drained. We roll well and make a very tight roll with the help of the film. We place them on the Varoma container and reserve. We put in the glass the liquid of the spinach and 40 g of sobrasada and we sauté 2 min / Varoma / vel 2. We add the wine and we crush 10 sec/vel 4. We incorporate the water, we put the Varoma in its position and we program 20 min / Varoma / vel 1. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce.
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