Hawaiian mixture recipe for a delicious side dish
The Hawaiian mixture recipe, which is very simple to prepare, can be excellent for or. Also, the Hawaiian mixture can be a separate dish. This is a mixture of vegetables and rice, you can buy it in the frozen vegetable section or you can make it yourself. When I happen to be in a large supermarket where they sell frozen vegetables by weight, I buy about a kilogram of each type, and at home at any time I can make any vegetable mixture myself, including Hawaiian.
Hawaiian mixture composition
This mixture contains vegetables and rice. – these are corn, peas (green) and bell pepper. There should be about 60% of these vegetables in the Hawaiian mixture, about 20% of each type. For my taste, I need a little less pepper, so I put about 10% of it, and more corn and peas. Rice makes up about 40% of the total mixture. When making the mixture yourself, you need to cook the rice (), preferably not until completely cooked.
I cook this mixture in a frying pan; I do not defrost frozen vegetables first. So, heat up the vegetable oil in a frying pan (about 3 tablespoons) and pour in the prepared mixture (purchased in a package or made up yourself) into it. Add water (a little bit, about a third of a cup per 400 grams of mixture). But this is all approximate, you can always add water. Simmer the whole thing for about 10 minutes, stirring occasionally. When all the water has evaporated, the vegetables and rice will begin to brown. Now add salt and, if you want, your favorite seasonings. Ready!
An easy and quick dish to prepare. Thanks to the choice of products, and especially semi-finished products, that are now on the market, I notice that my time in the kitchen is sometimes minimized to 10 minutes, and the result is a tasty, bright and unusual dish.
What is Hawaiian Blend? Hawaiian Blend is typically a mixture of vegetables and cooked rice that has already been steamed. Different manufacturers also present slightly different mixture compositions. But in any case, the mixture always includes: corn, green peas, multi-colored bell peppers and rice.
Most likely, the brightness of the mixture gave it the name “Hawaiian”.
Let's start cooking the haunches with the Hawaiian mixture in the oven.
Preparing chicken legs. Remove excess fat. Usually the legs are processed by machine and are clean, but it happens that there are remnants of feathers on the skin on the belly; if there are any, we pluck them out too. We also cut off the remaining thick yellow skin from the legs from the joint on the shin.
Place the leg skin side down on a cutting board, find the junction of the thigh with the drumstick and cut it. Yes, we also remove the wen above the tail. We rinse. Place the prepared pieces, skin side up, on a baking sheet.
On each piece we put mayonnaise, tomato sauce or ketchup, salt and pepper. Spread evenly.
Open the bag of frozen Hawaiian mixture.
Without defrosting the mixture, spread it on the chicken legs.
As if spreading the mixture over the chicken, we move it onto a baking sheet between the legs. When cooking, the legs will release juice and fat, and in this juice the vegetable mixture with rice will be ready. It will be saturated with the taste of chicken and will be even tastier.
Just in case, you can add 100 ml of water so that the rice comes through, but I didn’t do this. The side dish for our chicken will be simply wonderful. Bake for 40 minutes at 180 degrees.
Oven-baked chicken legs with Hawaiian mixture are ready. Bon appetit!
Hawaiian Chicken Breast Blend
A quick, easy and delicious dinner made with chicken breast and a pre-made frozen side dish (Hawaiian Blend)!
Compound
for 4 servings
- Chicken breast – 1 piece;
- Lemon – 1/3 pcs.;
- Onion – 1 head;
- Garlic – 0.5 heads;
- Hawaiian mixture – 1 package (400 g);
- Salt, spices - to taste
Vegetable oil for frying
How to cook
- Separate the chicken breast meat from the bones and cut into small cubes. Pour lemon, salt, sprinkle with spices (basil, celery, black pepper, etc.), leave to marinate.
- Cut the onion into small strips (half rings or quarter rings), the garlic into slices.
- Add onion and garlic into heated oil (0.5 cm layer). Fry for a couple of minutes until the first onion-garlic smell appears.
- If there is a smell, discard the chicken breast immediately. Fry, stirring, for 3-5 minutes.
- Add Hawaiian mixture to chicken. Simmer over medium heat for 3-4 minutes (taste the rice, if it is soft, turn it off).
- Serve hot or cold. Delicious in any form.
Juicy and satisfying dinner!
Cooking features
Friends, this meat dish turns out so summery, joyful and satisfying! Real jam!
It's loaded with juicy chicken pieces and sparkling with a colorful mosaic of corn, peas and bell peppers! Beauty! And delicious!
The breast, slightly marinated in lemon juice, is fried very quickly, it turns out soft, very juicy and tasty! Fans of dry, hard-to-chew boiled chicken breasts, you simply won't recognize her! Lemon, combining with salt and oil, prevents the chicken’s own juices from flowing out and further saturates the meat.
There is a lot of meat in this dish)))
Using the same method, you can fry juicy chicken breasts in large (portioned) pieces. Slice the chicken, sprinkle it with lemon, add salt and fry it quickly and cheerfully, like fish or squid. Remembering that if you overcook and tire the breast with prolonged heat treatment, the meat will turn into dry rubber.
The same roasting rules (and lemon marinade) apply to turkey breast, beef, veal (that is, lean meat), fish and seafood.
The Hawaiian mixture manages to thaw and cook in the allotted time, the corn and peas remain juicy and tender, and the rice absorbs the delicious meat juices formed during frying of the breasts.
Enjoy your meal!
Vegetables and rice with chicken are prepared extremely quickly, in about 10 minutes. And dinner turns out to be light and satisfying, pleasantly warming you from the inside.
If suddenly you don’t have breasts, but have minced meat, you can prepare a casserole with these frozen vegetables (recipe). And if you have extra sour cream, 3 eggs and 30-40 minutes of time, then you can bake a soufflé of chicken breasts with a Hawaiian mixture (
Step-by-step recipes for cooking stewed chicken with vegetables in a slow cooker - classic, European and oriental
2017-11-02 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
5 gr.
5 gr.
Carbohydrates
4 gr.79 kcal.
Option 1: Chicken with vegetables in a slow cooker - classic recipe
The classic version involves cooking chicken in vegetables, but without a side dish. In this capacity, absolutely any product is suitable for the finished dish - potatoes, porridge, pasta.
Ingredients:
- chicken, without skin and bones - half a kilo;
- 2 sweet peppers;
- two medium-sized carrots and onions;
- three medium-sized tomatoes, fully ripe;
- small, thin-skinned zucchini;
- garlic;
- a spoonful of aromatic oil;
- a bunch of young greenery.
Step-by-step recipe for chicken with vegetables in a slow cooker
Wash the chicken, dry it and cut it up. We weigh the required amount of meat, add salt, pepper or season with mild spices if desired.
After waiting about half an hour, transfer the chicken into a bowl, after slightly warming a spoonful of unrefined oil in it. Initial cooking mode - “Frying”, time about 20 minutes, do not forget to stir several times. If you do not cut the skin off the carcass, reduce the amount of oil by half.
We prepare the vegetables and cut them into centimeter cubes into different dishes, rub the zucchini with the largest shavings and squeeze out the juice a little. Ten minutes later from the start of stewing the chicken, gradually add vegetable layers. The first is onions and zucchini pulp. Lower the lid and wait 5 minutes before the next bookmark.
Having slightly salted the previous layer, tightly arrange the carrot cubes on it and sprinkle with spices, if you decide to use them. The next two layers are peppers and tomatoes; they also need to be lightly salted. Do not mix the layers, close the lid tightly!
After the last 5 minutes of cooking in the selected mode, use a spatula to slightly move the contents of the bowl towards the middle, collecting it in the shape of a slide. We switch the operating mode to “Quenching”, lasting 35 minutes. Having closed the device tightly, we start the program.
Sprinkle the finished chicken with chopped herbs and garlic, stir only at this stage.
The cooking option is slightly different if you replace the zucchini with eggplants. Having gotten rid of the bitterness by cutting off most of the dark skin, cut the vegetable coarsely and fry separately in oil. We do the same with tomatoes. When laying, we observe the layers, but do not add any spices, especially pepper, or reduce them to the very minimum.
Option 2: Quick recipe for chicken with vegetables in a slow cooker
This quick recipe may well compete with the previous one for the title of classic. The range of products is similar, but the taste of chicken is stronger due to the absence of tomatoes.
Ingredients:
- chicken carcass for one and a half kilos, or a little less;
- two onions and carrots;
- black or allspice, a couple of peas to choose from;
- garlic;
- bay leaf.
How to quickly cook chicken with vegetables in a slow cooker
Rinse the carcass, remove the skin and excess fat. Having cut along the breast and covered with a tight bag, lightly beat it, then cut it into portions.
Peel and cut two small garlic cloves into strips, use the edge of a knife to pierce the pieces of poultry in the thickest places and insert the garlic into the cuts.
Warm up the multicooker for about three minutes on “Preheat”. Place the chicken in a bowl and roughly chop the carrots right on top of it. Add spices, onion, peel and chop coarsely, and arrange in the next layer.
Having closed the device and started the stewing mode for one hour, wait about ten minutes, after which we add salt and mix the products. The rest of the time no intervention in the process will be required.
Serve the finished chicken with boiled rice and mashed potatoes. If you double the amount of onions, the resulting gravy will be enough to serve with pasta.
Option 3: “Hawaiian” chicken with vegetables in a slow cooker
Spicy Blend, Exotic Vegetables, Let's shake up the routine and make Chicken and Hawaiian Vegetable Blend! It will turn out quite quickly and very tasty.
Ingredients:
- four chicken thighs - 800 grams in total;
- tomato ketchup - 2 spoons;
- glass of water;
- large onion;
- frozen vegetable mixture, “Hawaiian” - 400 grams;
- garlic;
- Curry mixture with turmeric (yellow), mild - 1 spoon;
- salt, coarse;
- spoon of first-grade flour.
How to cook
Remove the flesh of the washed chicken from bones and skin and cut into two-centimeter cubes. White meat is not suitable for this recipe; use the recommended parts of the carcass.
Coarsely chop the peeled onion into ring shapes. Cut the garlic more finely.
Dip a clean cloth in any vegetable oil and lightly moisten the inside of the bowl. Place the chicken and onion in a thick layer on top of it. If it seems insufficient, you can add more than the recommended amount.
Sprinkle with seasoning and 1/3 of the amount of salt, put frozen vegetables in the next layer. At your discretion, you can coarsely grate one or two sweet carrots.
Close the lid tightly and simmer for 20 minutes on the baking setting. Towards the end, stir quickly.
Mix half a glass of water, ketchup and flour. Having kneaded the flour lumps, add the rest of the salt and, after shaking, pour into the bowl.
The second stage of cooking is another half hour in stewing mode. The device must be tightly closed; stirring is not required.
Option 4: Oriental version of chicken with vegetables in a slow cooker
This dish is a composition of several, belonging to different peoples and countries. Therefore, it is not easy to call it in one word, but we highly recommend enjoying the spicy chicken.
Ingredients:
- half a chicken carcass;
- a pair of sweet carrots and large white onions;
- two tomatoes, medium size;
- 200 grams of sour apples;
- half a glass of unrefined oil;
- a kilo of potatoes, unboiled;
- large eggplant.
How to cook
After peeling and coarsely chopping the eggplants, set them aside for a quarter of an hour.
Using special scissors for cutting, cut the chicken into small pieces, as for pilaf.
We also peel the remaining vegetables if necessary and chop them relatively coarsely. We simply cut the tomatoes into slices.
Oil in oriental cuisine is usually overheated. We’ll just warm up 2/3 of the portion in a slow cooker. If the smell of unrefined sunflower oil is not to your taste, simply replace it with refined oil.
After warming up the oil (5 minutes at high temperature), let it cool down a little. Next, lower the chicken into the bowl and place onion rings, carrots, apples and tomatoes on top of it in successive layers. Salt, pepper if desired, or add, without cutting, a pod of fresh hot pepper.
Cooking will take two hours, in stewing mode. After half the time has passed, open the device and assess whether you need to add the rest of the oil, remove the hot peppers if you used them. Whether you stir or not is up to you, the consistency of the dish will be different.
Option 5: Chicken with vegetables in a multicooker Balkan style
The dish turns out to be quite light both in taste and for the stomach; apart from cheese and butter, there are no high-calorie foods in its composition. The type of cheese is any, according to desire or ability, although the original cheese should have a very strong aroma.
Ingredients:
- white meat from the breast of one chicken carcass - about 700 grams;
- a head of cauliflower;
- 100 grams of spicy cheese;
- 250 grams of tomatoes;
- bell pepper fruit;
- large salad onion;
- vegetable oil;
- garlic;
- half a glass of unsalted tomato (paste);
- fresh herbs (except onions).
Step by step recipe
Blanch the cauliflower in salted boiling water for five to six minutes, after rinsing it and separating it into inflorescences. When draining the water, reserve one glass.
Chicken without bones and skin, after washing, cut into slices, medium-sized. Salt and lightly sprinkle with freshly ground pepper in a mortar.
Brown the meat quickly in a preheated slow cooker using a small amount of oil. Take out and fill the bowl with half the cabbage florets, place the fried fillet on top of them.
In a frying pan over high heat, fry onion slices and chopped garlic. When they begin to darken noticeably, add chopped tomatoes and peppers. Cover with a lid and simmer for 12-15 minutes.
We dilute the tomato with a glass of boiled water, add salt, add sugar and pepper. After stirring, pour into the pan and leave covered for another 3 minutes.
Pour a little more of the sauce over the contents of the bowl, lay out the other half of the inflorescences and pour in the rest of the tomato mass. Grate the cheese directly into the bowl and add chopped herbs.
If you still can’t imagine such a dish without young onions, have a little patience. After half an hour of operation of the multicooker in baking mode, you can place the delicious food on plates and sprinkle it with chopped onion feathers.
Let's use a slow cooker to prepare the signature dish of your table - Hawaiian chicken. It is unusual, but you will certainly like its interesting taste and rich aroma.
Ingredients
- 2 pieces of chicken thighs;
- 3-4 tablespoons olive oil;
- 50 grams of hard cheese;
- 1 onion;
- Provencal herbs;
- juice of one lemon;
- salt;
- pepper;
- mixed vegetables;
- 0.5 cups rice.
Cooking recipe
- We rinse the rice with water and throw it into the multicooker bowl, add the frozen vegetable mixture to it. We take vegetables such as corn, bell peppers and peas. You can use a frozen mixture of vegetables and rice - very convenient. We also pour Provençal herbs here. Set the “Cooking” mode, cooking duration – 35 minutes. When the rice and vegetables are ready, add it. We leave it on the table.
- Peel and chop the onion. Place just a little butter in the multicooker bowl and fry the onion in it, after pouring it with squeezed lemon juice. We use the “Baking” mode. Fry until a light golden crust appears. Upon completion of the regime, also place the onion on a plate and set it aside for later.
- Cut the meat to your liking. Open the lid of the multicooker, pour in a little olive oil and fry the chicken. Don't forget to salt and pepper it a little. Cook using the same “Baking” mode. 30 minutes will be enough.
- When the meat is ready, take it out onto a separate plate.
- Now put the previously prepared rice with vegetables in the first layer of the multicooker, the second layer is the fried chicken, and the third is the onion. Sprinkle grated cheese on top of this dish (it is best to use a medium or coarse grater). Turn on the “Baking” mode and cook for 30-40 minutes.
- After the signal, open the multicooker and carefully place the dish on a plate. While it is hot, serve it to the guests.
- Bon appetit everyone!
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