Chicken in beer

The recipe for a dietary dish "Chicken in beer" is known to cooks for a long time. So chicken was cooked back in the Middle Ages, than acknowledgment of the mention of this delicious food in the cookbooks of past centuries.

Light low-alcohol beer allows you to makeeven the toughest chicken juicy, soft and unusually tasty. In the course are any parts of the carcass of this poultry: wings, hips, breast, legs, even giblets.

So, the first recipe called "Chicken in Beerwith vegetables". Kilogram of chicken, chopped into pieces, fry from both sides in a pan with butter until a ruddy crust. At this time we pour tomatoes (half a kilogram) for 5 minutes with boiling water to easily peel them from the peel, and cut each into six slices. Finely chopped garlic (three cloves) and onions (one onion) put in vegetable oil in a frying pan and bring to a golden color on fire. We put in the frying pan the prepared tomatoes and on average fire for about five minutes stew. After that, add a glass of beer (200 ml), pepper, salt, mix it and let it simmer a little (two or three minutes). That's the turn of the hen came: put it in a frying pan in the prepared sauce and stew without a lid on a slow fire for 35-40 minutes. A wonderful chicken in beer is ready to get to your table!

In the following dish, the second main ingredientis Fig. The recipe "Chicken in beer" with the addition of rice is good to use when the family gathers at the weekend for a family dinner. This nourishing and flavorful dish will be enjoyed by any member of the family. Chicken with rice in beer is prepared this way.

Prepared washed kritsu cut into 10-12pieces (do not forget to leave the giblets for the dish). Finely cut the garlic and add it to a large container, we pour in half a liter of light beer, pour pepper, thyme and salt. Prepare the sauce in this way and carefully mix its ingredients, put the chicken pieces into the sauce to marinate them for an hour in a warm place.

During this time we cut the peeled onionred color cubes. Sharp pepper cut in half with the removal of its seeds and washing in running water. After discussing and chopping this pepper, we proceed to prepare cilantro for the dish "Chicken in beer". We wash it and finely chop it.

We remove the pickled chicken from a large bowl,where she was lying, and fry in a frying pan in butter until golden brown. Then gently shift the chicken into a prepared form with high walls.

Marinade, remaining in the container after chicken, filter through a fine sieve and put saffron in it.

Red onions fry in the oil where the chicken was roasted, in marinated beer. After frying it, add chopped hot peppers and greens. After their preparation, we shift the vegetables to the chicken.

Washed in running water through a fine sieve rice pour into the chicken meat, add the marinade with saffron and a little beer. We send the chicken to the oven, heated to 200 ° C, for half an hour.

Served this dish is hot, decorated with greens and cilantro.

For an hour you can cook on an open fireon the nature one more remarkable dish "Chicken in beer with bacon". It is prepared in a cauldron (in its absence you can take a tourist or fishing bowler).

Do not be frightened by the word "fat" in the name of the recipe, itsand you just need 150 grams. First, put into the cauldron finely chopped bacon and fry it together with the finely chopped onions (two heads) to the golden state. Throw them a large grated carrot (three or four pieces), half a tablespoon of turmeric (or curry) and again all fry. We add chicken pieces and water to the cauldron to lightly cover the meat. Pepper and salted, add to all the laurel leaves. Two potatoes rubbed on a small grater - and in a cauldron. After mixing, we extinguish all fifteen minutes. Cut five or six potatoes into large pieces, add them to the food on the kosher and then extinguish for fifteen minutes. And now the turn of the beer. One liter of it is poured into the dish and - again, quenching for fifteen minutes. Now the word for spices and spices: finely torn twigs of parsley and dill, the crushed garlic is added to all the ingredients and we remove the cauldron from the fire. In order for the dish to acquire piquant bitterness, it takes fifteen minutes of its insisting and filling with divine taste. This time in the bosom of nature will fly very quickly - and now you can start an incredibly tasty dish - "Chicken in beer with bacon".