{"id":9311,"date":"2008-01-11T15:58:00","date_gmt":"2008-01-11T15:58:00","guid":{"rendered":"http:\/\/adamczewscy.pl\/?p=1346"},"modified":"2008-01-11T15:58:00","modified_gmt":"2008-01-11T15:58:00","slug":"chili-po-tajsku","status":"publish","type":"post","link":"https:\/\/blog.polityka.pl\/adamczewski\/2008\/01\/11\/chili-po-tajsku\/","title":{"rendered":"Chili po tajsku"},"content":{"rendered":"<p>1 s\u0142oik tajskiego sosu chili, 40 dag mi\u0119sa z kurczaka (mo\u017ce by\u0107 wieprzowina lub ciel\u0119cina), 1 cebula, kilka r\u00f3\u017cnokolorowych papryk, 20 ml oleju ro\u015blinnego, s\u00f3l, \u015bwie\u017co zmielony pieprz, li\u015bcie kolendry<\/p>\n<p>Rozgrza\u0107 na patelni olej i obsma\u017cy\u0107 mi\u0119so pokrojone w kostk\u0119. Dusi\u0107 we w\u0142asnym sosie, a\u017c zmi\u0119knie. Posoli\u0107 i posypa\u0107 pieprzem do smaku. Je\u015bli sosu jest zbyt ma\u0142o, podla\u0107 bulionem. Cebul\u0119 pokroi\u0107 w plastry, a papryk\u0119 w paski i usma\u017cy\u0107 na oleju, stale mieszaj\u0105c. Zdj\u0105\u0107 z patelni i w\u0142o\u017cy\u0107 na powr\u00f3t podsma\u017cone i mi\u0119kkie mi\u0119so. Odla\u0107 nadmiar w\u0142asnego sosu i dola\u0107 tajskiego chili. Zagotowa\u0107. Doda\u0107 podsma\u017cone warzywa i po\u0142ow\u0119 posiekanych li\u015bci kolendry. Wymiesza\u0107 i je\u015bli p\u0142yn wyparowa\u0142, doda\u0107 reszt\u0119 sosu w\u0142asnego. Na koniec przybra\u0107 li\u015b\u0107mi kolendry. Podawa\u0107 z ry\u017cem basmati.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 s\u0142oik tajskiego sosu chili, 40 dag mi\u0119sa z kurczaka (mo\u017ce by\u0107 wieprzowina lub ciel\u0119cina), 1 cebula, kilka r\u00f3\u017cnokolorowych papryk, 20 ml oleju ro\u015blinnego, s\u00f3l, \u015bwie\u017co zmielony pieprz, li\u015bcie kolendry Rozgrza\u0107 na patelni olej i obsma\u017cy\u0107 mi\u0119so pokrojone w kostk\u0119. Dusi\u0107 we w\u0142asnym sosie, a\u017c zmi\u0119knie. Posoli\u0107 i posypa\u0107 pieprzem do smaku. Je\u015bli sosu jest [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9311","post","type-post","status-publish","format-standard","hentry","category-gotowanie"],"_links":{"self":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/9311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/comments?post=9311"}],"version-history":[{"count":0,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/9311\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/media?parent=9311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/categories?post=9311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/tags?post=9311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}