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Celery stew with chicken

Celery stew with chicken

Wash and slice the chicken. Heat the oil in a saucepan and lightly brown the meat.

We take it out, add diced chopped onions and heat it. Add the carrot given on the small grater then the bell pepper. Let them cook for 2-3 minutes and add the cleaned, washed and diced celery.

Continue to harden the vegetables until they soften a little, then add the chicken and pour enough water (soup) to cover the vegetables.

Let it boil under the lid on low heat for about 30-35 minutes. Towards the end, add the pepper paste and add the spices to taste.

Dilute the flour with a little water, mix it in the stew and let it boil for a few more minutes. At the end we add chopped green parsley. Good appetite!

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How do you prepare celery salad?

1. Peel a squash, grate it and squeeze the juice.
2. Boil the chicken breast in salted water.
3. When cooked, finely chop the chicken breast.
4. Cut the cucumbers into small pieces.
5. Mix the celery, cucumber and chicken well in a bowl.
6. Season with salt and pepper to taste.
7. Now add the mayonnaise and mix well.
8. On top, put a few sprigs of parsley.

Celery salad with chicken breast is ideal cold. For this reason, it is good not to serve it as soon as you have prepared it, but to leave it to cool for at least 15 minutes.

Celery salad with chicken breast

I also put 2-3 diced cucumbers and in addition to mayonnaise I put a few tablespoons of sour cream. It's delicious!

It is a very tasty salad and easy to prepare. I love it more than beef salad. I prepare it almost every week since Christmas, when I found out about it. I admit, I never added greens, but I will try next time.

iuliana, February 16, 2017

I prepare celery differently, namely: I take a celery, cut it into cubes and put it to boil, then I add 3 potatoes, I let them boil, then I strain the remaining water and grind them a little, I also put the diced chicken breast and mayonnaise and celery salad ready!

ANAMARIA SCHNEIDER, February 15, 2017

A VERY GOOD SALAD. 15.02.2017

Anamaria Airoaie, December 23, 2015

Mihaela Luca, March 12, 2014

Sanda Flood, January 9, 2014

iuliana tarnoveanu (Chef de cuisine), August 18, 2011

Hello, I make mayonnaise from a raw egg - it's more dietetic.

Sidy (Chef), August 12, 2011

Gabriela (Chef), April 15, 2010

Very good and easy to prepare indeed!

Mihmac, November 15, 2009

I also put 3 cucumbers in vinegar. I used greenery for decoration. I think it turned out delicious. He'll tell me love tomorrow.

costy1969 (Chef de cuisine), September 28, 2009

good salad, natural, a real Romanian vigor, I recommend weekly consumption to men. congratulations.

valentina ionita (Chef de cuisine), August 12, 2009

burdulea maria elena (Chef de cuisine), August 12, 2009

valentina ionita (Chef de cuisine), July 19, 2009

A very good and very healthy salad.

burdulea maria elena (Chef de cuisine), July 19, 2009

A nutritious and easy to cook salad, I like it.

mirey (Chef de cuisine), May 29, 2009

I also do it very often, but I also put a raw carrot on the large-mesh grater and I don't put greens and sometimes I also put an apple on the large-mesh grater.

NicoletaC (Chef de cuisine), April 14, 2009

It is a very tasty salad and easy to prepare. I love it more than beef salad. I prepare it almost every week since Christmas, when I found out about it. I admit, I never added greens, but I will try next time.

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Chicken stew with vegetables

Yesterday we told you about the campaign initiated by Agricola Bacau, which challenges us to make a culinary statement. Well, yesterday I said: I'm not afraid to cook for the whole family because I know that from a little, I can do a lot, with a touch of imagination and skill. And from yesterday until today I did not change my statement, but on the contrary, I still support it today, with a new recipe based on chicken. In case you missed yesterday's post, I remind you that I bought a 2.5 kg family chick & # 8230

I boiled it, removed the skin and cut the meat into pieces. I was left with a lot of ready-cooked chicken, to make 3 wonderful recipes: yesterday's chicken pie, today's stew and the spinach and chicken pancakes, which you will see tomorrow.

More details about this campaign but also about Agricola Bacau products can be found here: or on facebook and now let me tell you about today's stew: the magic ingredient, of all the vegetables used, is eggplant, which although it seems to be lost among the sauce and chicken, it gives a special taste and even if there will be few who can identify it at first, many will be those who will notice the special aroma of the stew.

& # 8211 4 cups cooked chicken
& # 8211 a big eggplant
& # 8211 a red bell pepper
& # 8211 500g fresh mushrooms
& # 8211 a big white onion
& # 8211 4-5 cloves of garlic
& # 8211 green parsley to taste (I put all the connection, I admit)
& # 8211 salt, pepper, homemade vegeta (all to taste)
& # 8211 little oil for sauteing vegetables or butter

Ingredients for the sauce:
& # 8211 250 ml sweet cream
& # 8211 500 ml chicken soup (in which the chicken was boiled)
& # 8211 2 tablespoons starch or flour

First and foremost, heat a little oil or melt a little butter in a pan and sauté the finely chopped onion until it becomes translucent. Put the bell pepper, eggplant, mushrooms, mushrooms, all cut into cubes and we sautéed them together. No extra water or oil is needed, because vegetables, especially mushrooms, will leave water. Season with salt, pepper and homemade vegetables, all to taste. Leave the pan on the fire, stirring from time to time, until all the vegetables are soft and add the finely chopped garlic. Next is the chicken, which we mix well and sauté together with the vegetables, to taste.

As long as the meat befriends the vegetables, we make the sauce or "thickener" for the stew: mix very well with the whisk, until they are no longer lumpy, sweet cream, chicken soup and starch or flour. Pour the sauce over the stew, mix well and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken.

We match the taste of salt and pepper and at the last boil we add the finely chopped green parsley.

I am very aware that in the pictures it looks like a common stew with white sauce, but it is very good! And if you put some vegetables (carrots, parsley root, celery, parsnips, gulie) in the chicken soup (respectively in the water in which you boil the chicken), you will have a regular chicken soup, in which you only have to put a lot of green parsley and homemade noodles and another dish is ready, meaning that I even made 4 recipes out of one chicken! (excuse us that in the picture the noodles are not perfect, but they are homemade noodles and not every time the cut comes out "in a row") And moreover, chicken soup is good for the soul and for the stomach, Luca's words: good luck! ” and it is the natural remedy for colds.

I told you about the chicken soup, let me show you now the final pictures from the chicken stew with vegetables and next time I will know how to put at least 2 extra eggplants! Good luck and see you tomorrow with the super recipe for pancakes with spinach and chicken!

Celery celery and its benefits

Especially due to the apigenin and luteolin in the composition, celery celery has anti-inflammatory, antibacterial, antiviral and antioxidant properties. There are also data showing that this vegetable could help keep cancer at bay. According to the findings of a 2016 study, based on laboratory tests, apigenin may contribute to apoptosis, a kind of programmed cell death, which would make it useful as a treatment for cancer.

On the other hand, another team of researchers has established that apigenin can stimulate neurogenesis, growth and development of nerve cells. In guinea pig experiments, celery celery apigenin was found to improve the ability to learn and remember. Studies have also shown that diets rich in apigenin decrease the expression of certain inflammatory proteins. Thus, the frequent inclusion of celery celery recipes in the menu could help restore the balance of the immune system and fight chronic inflammation.

Last but not least, due to its high fiber content, celery celery is a valuable food for the health of the digestive tract. It helps to improve digestion, regulate intestinal transit, but also to balance blood lipid levels.

Chicken stew with vegetables

7 boneless thighs (approx. 700 gr)
2 small onions
2 cloves garlic
2 carrots
1 thread celery leaves
4 potatoes
100 gr canned peas
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon turmenic
2 teaspoons homemade vegeta
1 fir marar
a few strands of parsley
2 tablespoons oil

Method of preparation

Cut the thighs into pieces like a mouthful. Fry in hot oil for about 10 minutes until golden brown. Stir rarely.

Add the chopped onion and cook until soft.

Add the spices, quench with 3 cups of water and add the sliced ​​carrots, celery and crushed garlic cloves. Boil for 10 minutes over medium heat.

Add the diced potatoes and continue cooking for another 25-30 minutes, until the potatoes are done.

Add the finely chopped peas and greens and bring to a boil.

Put the lid on and let it cool. Serve with fresh bread.