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Who said that the food "of diet"It was boring and it hardly tasted like anything? Today I bring you a plate exquisite, Low in calories, with hardly any fat, ideal for those who are following some type of hypocaloric regimen: garlic chicken cooked in varoma. But I can also assure you, those of you who do not follow any diet, you are going to love it. And if we already accompany it with a basmati rice with raisins and pine nuts and a colored carrot cream first, the plate is round.
It is a very simple to prepare, and the best thing is that practically nothing gets dirty, not even the varoma container !! Because we will use the roasting bags how practical are they. Do you know them? I encourage you to try them if not. They are bags suitable for roasting in them, and therefore, they resist high temperatures. You can buy them in any supermarket (in the area of silver foil, cling film ...). We will simply have to put the fish or meat that we want to cook inside, the ingredients of the sauce, close and let it steam in our varoma container. It is an ideal way of cooking because the food will cook in its own juices and there will be much more left tasty and will keep your nutrients y vitamins.
Garlic chicken cooked in the varoma
The ideal dish for low-calorie diets: garlic chicken, cooked in a roasting bag, steamed in the varoma container.
- Irene Arcas
- Recipe type: meat
- Calories: 300
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 8 small skinless chicken thighs
- 1 sprig of chopped parsley or (1 teaspoon dried parsley)
- 1 onion cut into julienne
- 4 cloves of garlic
- 50 g of extra virgin olive oil
- 2 sprigs thyme
- 30g vinegar
- 50 g of white wine
- ½ teaspoon pepper
- 1 bouillon cube
- 1/2 bucket of water
Preparation
We put all the ingredients except the chicken in the glass. 5 seconds, speed 5.
We put the chicken in a roasting bag along with the prepared marinade. We close the bag and place it in the Varoma container.
We put 1.500 g of water in the glass (it is not necessary to wash it). We place the Varoma container in its position and program 40 minutes, Varoma temperature, speed 1.
When the programmed time ends, we open the lid of the Varoma container to the opposite side to us, to avoid burning ourselves with the steam, and we turn the bag with the chicken over. We program again 35 minutes, Varoma temperature, speed 1.
We remove the drumsticks from the bag and put them in the source where we are going to serve them. We empty the water that is left in the glass and add the juice. We shred progressive speed 5-7-10 for 1 minute. If the sauce has been very thick we can add a little water. We heat for 3 minutes, varoma temperature, speed 2.
We serve the sauce over the chicken and accompany it with rice or potatoes.
Notes
If the thighs are very large, it would be convenient to cook them for 45 minutes on each side.
Equivalences with TM21
More information - basmati rice with raisins and pine nuts, colored carrot cream
Mmmm, that looks good! But I am more of a breast, my thighs or wings have never called me much ... Would I have to put the same time if I do it with breast? What if I mix thighs and breast?
Thanks for the fantastic recipes that you put here, they never fail!
Hello Mari Carmen, the difference is that the breast is drier than the bone-in parts, that is why we have used thighs. But of course you can make it with chicken breasts. The only precaution is that you will have to cook them for less time, about 10 minutes less would be enough. If you want to mix different parts of the chicken, I recommend that you do it with the chopped chicken, so that the parts are as equal as possible. I hope I have helped you, you will tell us beautiful!
Hello Irene
I have made this recipe with chicken thighs and exactly with the times you say and the thighs remain raw, when I realized I put them in for 20 more minutes and still they have been very raw inside, despite being small thighs. I think the time specified in the recipe should be corrected.
Thank you very much.
Hi Ana, maybe my thighs were very small. I am going to change it in the recipe so there are no doubts. Thanks!
Hi, I'm new to the thermomix for only a week now, I have it hehe, and if we want to do them without the bag, thanks in advance
1500 grams of water ???
Hello Gabi, 1.500 grams of water (half a liter) are actually put into the glass so that the chicken can be steamed. I hope I've helped!
What does he have! I want to encourage myself to do it but… How does it vary if I don't do it with the roasting bag? The weather changes? Do I put the chicken and the seasoning directly on the Varoma container? Thank you!
Eli, the idea of using a broiler bag is for the chicken to cook in its own juice. If we didn't use the bag, all the juice and sauce would be lost through the varoma. Remember that to generate steam the glass carries water, so all the juice would fall there. I recommend that you try the bags because they are very comfortable, it gets much less dirty and the cooking is healthier. You will tell us!
I am doing it, but I have put salt, in the original recepta it does not have but it should not need it? I don't have roasting bags so I made an invention out of plastic wrap and put some aluminum foil at the bottom of the varoma so as not to lose the juice. I'll tell you about it!
Hello Jusi, when I brought the concentrated broth tablet I have no longer put salt, but of course, you can add it if you like it more. How about the invention of film and aluminum? Let us tell you how it turned out. Thanks!!
Hello beautiful, it has worked quite well! I'll tell you: I used three long pieces of plastic wrap (approximately the length of the oven tray) and put one vertically and the other two horizontally on top of the first, so that there is a rather thick area of plastic wrap. in most of the resulting square. You put the silver paper in the size of the varoma and it remains like a bowl that will collect the juices that escape from the film. You put the drumsticks there and the sauce on top, I mix everything well, tie it up and place it on top of the silver foil "bowl". The rest the same as your recipe! The truth is that I saw the thighs quite done with the first 45 that I did not turn them around ... Big mistake! They were raw from the inside and I had to make them in the casserole at the end. But I try it again by turning them over, or maybe putting them inside the glass with the butterfly, although they have to be very small so that they fit well and do not "get entangled" with the blades due to pressure. Sorry about the roll!
Hello. Can someone clarify what you mean by 1 cube of concentrated bouillon? Avecrem pill? Of chicken? Thanks
GHola Alberto, effectively refers to a pill of chicken Avecrem. Greetings 🙂
Are you sure that 1500 g of water is half a liter? In any case, this amount is not specified in the list of ingredients. In addition, there is talk of half a glass of water, which I suppose you have to put for the marinade, right?
Hello Carmen, we need water for two things:
- 1.500 g that do not come in the list of ingredients to put inside the glass and generate steam to cook the chicken with varoma.
- 1/2 cup of water that does come in the ingredients to put inside the chicken dressing.
I hope I've helped!!
The simple and wonderful recipe! I would like to make two comments.
First of all, if you allow me, an errata: 1500gr of water is LITER AND A HALF, not half a liter.
On the other hand, a tip: instead of adding the water from the beaker in the first step, do it after emptying the glass into the bag. In this way we can easily "scrape" the pieces that have remained at the bottom, especially around the blades.