Chicken breast with lecho. Lecho for the winter: recipes "Lick your fingers

Chicken with lecho

Chicken meat with canned vegetables "Lecho". Very often, my laziness tells me a way out of the situation when I need to cook something for dinner, but there is absolutely no strength and mood for a long cooking process. And yes, I am a big fan of quick and easy meals. This is one of them.

Ingredients:

• 200-300 gr. boiled chicken fillet
• 1 bulb
• 1 carrot
• 1 clove of garlic
• Bank of canned lecho
• salt, curry seasoning to taste
• 2 tbsp vegetable oil

How to cook chicken with lecho:

Divide the boiled chicken fillet into fibers. Or cut into pieces, whichever you prefer.

Pour vegetable oil into a frying pan, heat up and send chopped onions and carrots there.

When the onions and carrots are fried a little, add curry seasoning (about 0.5 tsp) and a clove of garlic. Let stew for 3 minutes.

Then add the chicken fillet to the vegetables.

Mix and simmer for 10 minutes.

And then add half a jar of lecho to the pan. Here again, everything is to your taste, more or less.

About lecho. I personally liked the Pikanta brand lecho. It is homemade delicious.

We cover the pan and let it stew for another 10 minutes. In principle, everything is already ready there. You just need to give time for the aromas and tastes to mix.

That's actually all. Fast and tasty. Garnish can be anything. I had boiled rice and together with chicken in lecho sauce everything turned out very well.

Bon Appetit!

I offer 10 recipes for the most delicious lecho. We will cook lecho from zucchini, eggplant, cucumbers, with onions and garlic ... spicy ...

Choose your taste...

1. Lecho in Hungarian.

INGREDIENTS:
● 1.4 kg of green sweet pepper,
● 600 g of tomatoes,
● 2 onions,
● 80 g pork fat,
● 50 smoked bacon,
● 5 g paprika,
● salt to taste.

COOKING:
Peel the green peppers and cut lengthwise into 8 pieces. Dip the tomatoes for a few seconds in boiling water, then in ice water, peel and cut into quarters. Onion cut into half rings. Put the fat in a saucepan and fry the bacon cut into small cubes on it until transparent, pour the onion and brown until golden brown. Add paprika, stir and put chopped tomatoes and peppers into the pan. Salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce the heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we used to serve on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of the stew. But as a preparation for the winter, this recipe is not very suitable for lecho, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and many of its variants are more common.

2. Lecho in Bulgarian (without vinegar).

INGREDIENTS:
● 1 kg sweet pepper,
● 1 kg of tomato puree,
● 2 tbsp. Sahara,
● 1 tbsp. salt.

COOKING:
Cut the multi-colored pepper lengthwise into wide strips or into squares. Puree from fresh tomatoes (passed through a meat grinder or chopped in a blender) boiled down 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll into sterilized jars.

3. Lecho with carrots and tomato juice.

INGREDIENTS:
● 2.5 kg of sweet pepper,
● 500 g carrots,
● 1 liter of tomato juice,
● 1 tbsp. salt,
● ½ glass of sugar,
● ½ glass of vegetable oil,
● 1 tsp. 70% vinegar,
● ¼ cup of water.

COOKING:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.

4. Spicy lecho with onion and garlic.

INGREDIENTS:
● 2.5 kg of tomatoes,
● 1.5 kg sweet pepper,
● 1 onion,
● 30 g of garlic,
● 1 tbsp. salt,
● 2 tbsp. Sahara,
● ½ tsp. ground red pepper,
● 4-5 bay leaves,
● ¼ tsp. ground allspice,
● 1 tsp. 70% vinegar.

COOKING:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to get rid of the seeds. Cut the pepper into strips, onion into half rings, put everything in tomato puree. Add salt, sugar, pepper, bay leaf and simmer under the lid until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Take out the bay leaf. Bring to a boil, pour in the vinegar, mix, pour into sterilized jars, roll up. Wrap until cool.

5. Spicy lecho from zucchini.

INGREDIENTS:
● 3 kg of zucchini,
● 100 g of garlic,
● 6 sweet peppers,
● 1 pod of hot pepper,
● 1 liter of tomato juice,
● 2 tbsp. salt,
● 1 glass of 9% vinegar,
● 1 glass of sugar.

COOKING:
Pass garlic, sweet and bitter pepper through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Arrange hot in sterilized jars, roll up.

6. Lecho from cucumbers.

INGREDIENTS:
● 1 kg of sweet pepper;
● 2.5 kg of tomatoes;
● 5 kg of cucumbers;
● head of garlic;
● 200 g of sugar;
● 200 ml 6% vinegar;
● 200 ml of refined sunflower oil;
● 3 tbsp. spoons topped with salt

COOKING:
Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers into the mass, cut into slices, boil and boil for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Arrange the hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7. Eggplant lecho.

INGREDIENTS:
● 2.5 kg eggplant;
● 1 kg of colorful bell pepper (red, yellow, green);
● 200 ml vegetable oil;
● 2 large heads of garlic;
● 3 liters of tomato juice (can be replaced with diluted tomato paste);
● 100 g of 6% vinegar;
● hot chilli pepper - optional;
● a small bunch of parsley and dill;
● 1 tbsp. a spoonful of salt;
● 0.5-1 tbsp. Sahara

COOKING:
Peel the eggplants, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a saucepan, bring to a boil. Carefully pour in tomato juice, put sugar, salt, add vinegar. After this mass boils, put the eggplant. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped greens. Arrange eggplant lecho in scalded jars, roll up and wrap until cool.

8. Lecho in tomato sauce.

INGREDIENTS:
● 2.5 kg bell pepper (15 large peppers)
● 1.5 liters of tomato juice, or 2 kg of tomato
● 150 ml vegetable oil
● 3 tbsp. l salt
● 2 tbsp sugar
● 100 ml vinegar (6%)

COOKING:
Wash the pepper well, peel and cut into 4-6 pieces. Pour the tomato juice into a large saucepan. Add salt, sugar, vinegar and vegetable oil. Put the pan on the fire and bring the mixture to a boil. When the tomato sauce boils, add chopped peppers. The liquid won't cover all of the peppers, but don't worry. Cover and simmer for 30 minutes until peppers are soft. While the peppers are cooking, prepare the jars and lids. Rinse the jars thoroughly. Next, put the wet jars in the oven, preheat the oven to 100ºC (215ºF) and after it warms up, sterilize the jars for 15 minutes.

Fill the lids with water and boil for 5 minutes. Carefully remove the lids from the water and place on a clean kitchen towel to dry. When the pepper becomes soft, remove the pan from the heat. Carefully remove the jar from the oven, put it on a towel, place the hot lecho in tomato sauce in sterilized jars and cover or roll up. Then turn the jars over and wrap them in a blanket for the night.

9. Lecho "Lick your fingers".

INGREDIENTS:
● tomatoes - 4 kg,
● Bulgarian pepper - 5 kg,
● sugar - 1 glass,
● salt - 2 tablespoons (heaped),
● vegetable oil - 1 glass,
● Vinegar 9% - 2 tablespoons

COOKING:
Wash the tomatoes and grind in a meat grinder. Wash the pepper, cut out the seed box and cut each lengthwise into 4-6 parts. Pour the rolled tomato mass into a large saucepan and add sugar, salt. Put the saucepan on the fire, and after boiling the mass, put pepper and oil in the saucepan. Bring to a boil again and simmer for 30 minutes. Remove the pot from the heat and pour in the vinegar. Arrange lecho in sterilized jars and roll up, turn the lid down and wrap with a blanket.

10. Zucchini Lecho.

INGREDIENTS:
● zucchini 1300 g,
● carrots 200 g,
● sweet red pepper 3 pcs.,
● red tomatoes 300 g,
● onion (100g) 2 pcs.,
● olive oil 40 ml,
● fresh green basil 10 g,
● cilantro (coriander) 5 g,
● parsley 5 g,
● dill 5 g,
● garlic 1 head,
● salt 1 tsp.

COOKING:
Wash the vegetables thoroughly, peel, remove the skins from the tomatoes and cut everything into cubes. Onion - fine.
Heat a deep frying pan or cauldron and pour 20 ml of oil. Fry the onion in it until translucent.
In another pan, fry the zucchini in 20 ml of vegetable oil. Fry for 2-3 minutes. Then, with an interval of 2 minutes, put the following vegetables in a pan with onions: carrots, peppers, tomatoes. Then reduce the heat and simmer for 20 minutes. At this time, chop the greens: parsley, basil, cilantro, dill.

Chop the garlic. Add to vegetables, simmer for 5 minutes. Add fried zucchini. Salt, sugar.
We stew for another 10-15 minutes. Lecho in consistency and taste is very tender. If you are preserving for the winter, put it in clean hot jars, sterilize as usual, turn it over, wrap it up. From this amount of ingredients, approximately 1.5 - 2 liters of lecho is obtained.

by Notes of the Wild Mistress

The combination of tender chicken meat with stewed vegetables makes the taste of this dish simply delicious. Chicken with lecho is not only tasty, but also healthy. And you don’t have to think about a side dish - any will do.

Products for 6 servings: 1 chicken, 4 cloves of garlic, mayonnaise, 1 kg of tomatoes, 500 g of sweet pepper, 2 onions, vegetable oil, 1/2 lemon, ground black pepper, bay leaf, salt, 1 teaspoon of sugar, 3 tablespoons of mustard.

Cooking chicken with lecho

Cut the chicken into serving pieces. Squeeze the garlic through the garlic press and rub the chicken with it, salt it, pepper it and grease it well with mayonnaise.

Lay the chicken pieces on a baking sheet and bake.

Scald the tomatoes, then remove the skin from them, and finely chop the flesh. Remove the seeds from the pepper and cut into small cubes. Cut the onion as small as possible and fry in oil until golden brown. Then add tomatoes and peppers to the onion. Simmer for 5 minutes, stirring constantly. Add mustard, salt, sugar, pepper, bay leaf, squeeze lemon juice and 1/2 cup water. Simmer another 5-7 minutes. on medium fire. Place chicken pieces in the finished lecho and bring to a boil, then remove from heat.