Przena piletina sa belim pasuljem (Fried chicken with cannellini beans)

Večera

Sastojci: 450 g kuvanog belog (tetovac) pasulja bez soli (120 g suvog pasulja), oceđenog, 2 kašike ekstra devičanskog maslinovog ulja, 1 srednji žuti luk (iseckan), 2 šargarepe, 2 čena belog luka (iseckana), 400 g paradajza, 1 kašika svežeg ruzmarina, ¼ kašičice sveže mlevenog crnog bibera, ¼ šolje svežeg lista peršuna, za piletinu - 450 g pilećih prsa (bez kostiju i kože),

1 kašičica ekstra devičanskog maslinovog ulja, ½ kašičice dimljene paprike, ¼ kašičice soli, ⅛ kašičice sveže mlevenog crnog bibera.

Priprema:

1. Oljuštite paradajz i isecite ga na kockice. Oljuštite šargarepu i isecite je na kolutove. Oljuštite beli luk i sitno iseckajte. Iseckajte listove ruzmarina i peršuna.

2. U velikoj šerpi zagrejte ulje na srednje jakoj vatri (5). Dodajte crni luk, poklopite i pržite, povremeno mešajući, dok ne omekša, 5 do 6 minuta.

3. Dodajte šargarepu, poklopite i pržite, povremeno mešajući, dok ne omekša, 4 do 5 minuta.

4. Dodajte beli luk i pržite, mešajući dok ne zamiriše. 

5. Dodajte paradajz, ruzmarin i biber i pržite, često mešajući, 2 minuta.

6. Dodajte pasulj i 200 ml vode. Smanjite vatru na srednje nisku (3) i krčkajte 10 do 15 minuta.

6b. Pet minuta pre kraja dodajte peršun.

7. Za piletinu - poprskajte piletinu uljem. Začinite dimljenom paprikom, solju i biberom.

8. Zagrejte srednji tiganj na srednjoj vatri (4). Dodajte piletinu i pržite 6 do 7 minuta sa svake strane dok se ne isprzi skroz.

9. Isecite piletinu na tanke kriške.

10. Podelite pasulj na četiri tanjira i dodajte isečenu piletinu.

Dinner 

Ingredients: 450 g no salt, cooked cannellini beans (120 g dry beans), drained, 2 tablespoons extra-virgin olive oil, 1 medium yellow onion (chopped), 2 carrots, 2 cloves garlic (chopped), 400 g tomatoes, 1 tablespoon fresh rosemary, ¼ teaspoon freshly ground black pepper, ¼ cup fresh parsley leaf, for the chicken - 450 g chicken breasts (boneless, skinless),

1 teaspoon extra-virgin olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper.

Preparation:

1. Peel tomatoes and dice them. Peel carrots and cut into rings. Peel garlic and finely chop. Chop rosemary and parsley leaves.

2. In a large pot, heat oil over medium-high heat (5). Add onion, cover, and fry, stirring occasionally, until tender, 5 to 6 minutes.

3. Add carrots, cover, and fry, stirring occasionally, until tender, 4 to 5 minutes.

4. Add garlic and fry, stirring until fragrant. 

5. Add tomatoes, rosemary, and pepper and fry stirring often, for 2 minutes.

6. Add beans and 200 ml of water. Reduce heat to medium-low (3), and simmer for 10 to 15 minutes.

6b. Five minutes before the end add parsley.

7. For the chicken - drizzle chicken with oil. Season with smoked paprika, salt, and pepper.

8. Heat a medium skillet over medium heat (4). Add chicken, and fry 6 to 7 minutes per side until cooked through.

9. Slice chicken into thin slices.

10. Divide the beans among four plates, and add the sliced chicken.