Christmas Recipes, Quick and Easy, Chowders and Soups, Strengthen the Body, Coffee and Tea Cookies, Main Dishes, Beverages, No Baking, Around the World, Phyllo Pastry Pies, Lean recipes, Toppings and Creams, Side Dishes, Frying, Fish Dishes, Salads, Tips, Salty, Sweet, Sauces, Cakes, Easter Recipes, Vegetarian Recipes, Winter Stores.

Search This Blog

Sunday, June 13, 2021

Pileci file sa zacinima (Chicken fillet with spices)


Sastojci: 1 kg pileci file, za marinadu - 6 kasicica braon secera, 2 kasicice aleve slatke paprike (u prahu), 1 kasicica belog luka (u prahu), suvi zacini po zelji (2 kasike origana, 2 kasike majorana, 2 kasike timijana, 2 kasike persuna, 2 kasike vlasca, 1 kasika bosiljka, 1 kasika ruzmarina, 1 kasika zalfije), 1/4 kasicice kurkume (u prahu), ulje.

Priprema:
1) Oprati pileci file. Pileci file mozete pripremiti na dva nacina. Prvi nacin - iseci pileci file na debljinu oko 1.5cm. Cekicem za meso za meso istanjiti na debljinu oko 1 cm. Ako nemate cekic za meso, mozete da stavite pileci file izmedju dve kesice za zamrzivac i sa dnom serpe pritisnuti (u stojecem polozaju) file do debljine oko 1 cm. Drugi nacin - iseci pileci file na debljinu oko 1 cm.
2) Meso mozete marinirati ili ne pre pecenja u rerni. Marinada u frizideru - pomesati sve sastojke za marinadu. Uvaljati pilece filee u marinadu i staviti u frizider na 2 sata.
Ako pecete meso odmah - pomesati sve sastojke za marinadu u ciniji. Uvaljati svako parce filea u marinadu, sa obe strane.
3) U pleh staviti papir za pecenje. Poredjati pilece filee jedan pored drugog. Peci u prethodno zagrejanoj rerni na 220C 20 minuta.

Napomena: ja nisam imala cekic za meso i nisam marinirala meso u frizideru i bilo je ukusno. Ulje sam stavila odokativno a meso sam przila iz dva puta. Nisam dodavala ljute zacine, so i biber. Ja ne volim ljuto i previse slano. Svi suvi zacini u sebi sadrze so i meni je to dovoljno.

Ingredients: 1 kg chicken fillet, for the marinade - 6 teaspoons of brown sugar, 2 teaspoons of sweet paprika (powder), 1 teaspoon of garlic (powder), dry spices as desired (2 tablespoons of oregano, 2 tablespoons of marjoram, 2 tablespoons of thyme, 2 tablespoons of parsley, 2 tablespoons chives, 1 tablespoon basil, 1 tablespoon rosemary, 1 tablespoon sage), 1/4 teaspoon turmeric (powder), oil.

Preparation:
1) Wash chicken fillet. You can prepare chicken fillet in two ways. The first way - cut the chicken fillet to a thickness of about 1.5cm. Thin with a meat hammer to a thickness of about 1 cm. If you do not have a meat hammer, you can place the chicken fillet between two freezer bags and press (in a standing position) the fillet to the thickness of about 1 cm with the bottom of the pot. Another way - cut the chicken fillet to a thickness of about 1 cm.
2) You can marinate the meat or not before baking in the oven. Fridge marinade - mix all marinade ingredients. Roll the chicken fillets in the marinade and refrigerate for 2 hours.
If you are roasting meat right away - mix all the marinade ingredients in a bowl. Roll each piece of fillet in the marinade, on both sides.
3) Put baking paper in the tray. Arrange the chicken fillets next to each other. Bake in a preheated oven at 220C for 20 minutes.

Note: I didn’t have a meat hammer and I didn’t marinate the meat in the fridge and it was delicious. I was eyeballing the oil and fried the meat twice. I didn't add hot spices, salt or pepper. I don’t like spicy and too salty. All dry spices contain salt and that's enough for me.







Ovde sam dodala jos malo ulja. (I added some more oil here.)










No comments:

Post a Comment