This dish has conquered all the restaurants, so why not make it at home?
The light summer version of a winning dish - strips of shredded and seasoned chicken that can be put into a tortilla, bun, or even put on white rice.
A perfect solution for the big holidays
Orly Plai-Bronstein
19/07/2022
Tuesday, 19 July 2022, 09:15 Updated: 09:27
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Chicken disassembled in a bun (Photo: Alon Mesika)
Decomposed beef seasoned with a bun or bun is a dish that can be found in quite a few restaurants, street stalls and also the home kitchen it has recently conquered with quite a few recipes posted across the chain, so why not with chicken?
In this heat, Orly Plai Bronstein recommends a lighter dish of decomposed chicken, both less burdensome on the body and also requires much less preparation time than long cooking of beef.
When you have a well-seasoned and seasoned chicken, you have a wide range of options for making a sandwich - in a bun, a tortilla or even a pita.
Add spreads such as mayonnaise, ketchup, barbecue or pesto and vegetables as desired.
Orly Plai-Bronstein cooks, researches and writes about food.
A veteran and esteemed cook and cook, owner of the recipe blog Sirpala.
Chicken disassembled in a bun
Recipe By: Orly Plai-Bronstein, Walla!
Food
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★
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20 minutes of work
90 minutes total
Easy to prepare
8 diners
fleshy
chicken
Sandwiches
Lunch
meat
kosher
Chicken disassembled in a bun
Ingredients
Disassembled fly:
1 kg of chicken or chicken breast
4 tablespoons oil
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon ground chilli
Metachmon (optional)
2 cloves crushed garlic
1 grated or finely chopped onion
Coarse salt
Ground black pepper
2 as a tomato paste
½ White Hussein (adds, optional)
1 fresh coriander or water
To serve:
8 rolls
Ketchup / mustard / mayonnaise / barbecue sauce
Sliced vegetables like tomato, lettuce onion
Sliced pickles
For the conversion table, click here>
Preparation
How to make disassembled chicken in a bun?
1 Knead the chicken pieces in a mixture of 2 tablespoons of olive oil with the two types of paprika, the chopped chili and the cumin.
2 Heat a pan with 2 tablespoons of olive oil and fry the chunks with garlic, onion, salt and pepper.
Brown on both sides.
3 Add tomato paste to the pan and mix.
Pour wine and soup (or water), bring to a boil, cover and cook for a minimum of an hour and a half to two hours over low heat.
If necessary, add more water.
4 Cool completely before disassembling the meat.
Tear the chunks into thin strips, using two forks or by hand.
5
Serving:
Heat the strips on a hot pan or in the microwave.
Serve in a bun smeared with mayonnaise, mustard, ketchup or pesto, along with fresh and pickled vegetables.
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Tags
recipe
chicken
Sandwich
Chickens