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Cooking with my soul: Tocanita de pui cu vinete (Chicken and aubergine stew)

Cooking with my soul

23 mar. 2011

Tocanita de pui cu vinete (Chicken and aubergine stew)



Scroll down for English recipe


 Dupa cum va spuneam asta-vara, gradina mea a fost plina de vinete. Am facut tot felul de conserve, dar cea mai buna a fost "Conserva de vinete in suc de rosii". Azi am folosit doua borcane (ultimele) pentru o tocanita rapida si plina de aroma verii.

Ingrediente pentru 6 portii:
  • 1 piept mare de pui, taiat in bucati mici
  • 2 borcane de 800 g de vinete in suc de rosii (sau 2 vinete medii si 500 ml suc de rosii)
  • 2 cepe mari
  • 5 catei de usturoi
  • 6 linguri de ulei de porumb
  • 1 lingurita maghiran uscat
  • sare, piper dupa gust

Cum se face:
  • Toaca ceapa nu foarte fin si taie usturoiul felii
  • Incalzeste uleiul intr-o tigaie adanca si prajeste putin pe fiecare parte, bucatile de pui

  •  Adauga ceapa si usturoiul. Amesteca bine 2-3 minute, pana ce ceapa capata o culoare galbuie

  • (Daca folosesti vinete proaspete, pune-le si pe ele.) Adauga maghiran, putina sare si piper. Pune un capac si lasa 5 minute.
  • Adauga vinetele din conserva cu tot cu suc de rosii. 

  • Mai lasa 5 minute la foc mic, pana cand se formeaza sosul.
  • Se serveste cu mamaliga.


English version

As I said last summer, my garden was full of eggplants. I canned them in all sorts of ways, but the best was "Canned eggplants in tomato juice ". Today I used two jars (the last once) for a quick stew full of summer flavor.


Ingredients for 6 servings:

     * 1 large chicken breast, cut into small pieces
     * 2 jars of 800 g eggplant in tomato juice (or 2 medium eggplant, and tomato juice 500 ml)
     * 2 large onions
     * 5 cloves garlic
     * 6 tablespoons corn oil
     * 1 teaspoon dried marjoram
     * salt and pepper to taste

How To:

     * Chops onion very fine and slice the garlic
     * Heat oil in deep skillet and fry a little on each side chicken pieces
     * Add onion and garlic. Mix well for 2-3 minutes, until onions turn a yellowish color
     * (If using fresh eggplant,  put them now) Add marjoram, salt and pepper. Put a lid and leave 5 minutes.
     * Add canned eggplant with the tomato sauce.
     * Simmer 5 minutes over low heat until sauce is formed.
     * Serve with polenta.

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