炊き込みご飯（ブロッコリーと鶏むね肉の炊き込みご飯）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 65minutes
Basque-style brown chicken ｜ Life THEATER: Transcription of useful cooking videos
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Ingredients
- Chicken thigh : 1 sheet
- Olive oil : a little
- (A) Salt : 1/2 teaspoon
- (A) Black pepper : a little
- Paprika (red) : 1/2 piece
- green pepper : 1 piece
- onion : 1/2 piece
- (B) White wine : 50cc
- (B) Salt : 1/2 teaspoon
- (C) Olive oil : 1 tsp
- (C) Mayonnaise : 1 tsp
- (C) Garlic (tube) : a little
Time required
10minutes
Procedure
-
1)
Chicken preparation
00:57
Cut the chicken into small pieces and cut the muscles.
Sprinkle (A) and let it blend in. -
2)
Bake
01:56
Heat olive oil in a frying pan over medium heat, put chicken from the skin, and bake while pressing with a spatula.
-
3)
Cut vegetables
04:40
Slice the onions, paprika and peppers into thin slices.
Add to the frying pan of 2 and fry quickly. -
4)
Add vegetables and fry
07:20
Lightly wipe off the fat from the chicken with kitchen paper, add the vegetables, and fry.
-
5)
Season and steam
08:34
Turn the chicken over, add (B), cover and steam over low medium heat.
-
6)
Make aioli
09:29
Cover the container with plastic wrap (C) and mix well.
-
7)
Serve
10:34
Serve chicken on a plate and serve with vegetables.
Make a hole in the plastic wrap containing aioli with a toothpick and sprinkle it around.
Point
・ By shaving and trimming the chicken to make the thickness uniform, the passage of fire becomes uniform and the chicken is soft and juicy.
・ When roasting chicken, the meat shrinks, so roast it from the skin.
・ By baking while pressing, the oil on the skin exudes. The point is to wait until the top of the meat is white and cooked.
・ For onions, cutting the fibers so that they stand up will speed up the passage of fire.
・ Wipe off the chicken fat that comes out when you bake it with kitchen paper because it has harshness. If you wipe it too much, it will lose its flavor, so wipe it lightly.
-By creating aioli resources in the wrap, you can easily apply them.
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