Chicken and Potato Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken
- 600 g potato (s)
- 400 g broccoli
- 400 g carrot (s)
- 300 g red pepper (s)
- 200 ml vegetable stock
- Salt and pepper
- paprika powder, noble sweet
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and carrots and cut into slices about 5 mm wide. Dice the chicken into bite-sized pieces.
- Fry the meat in a pan in a little hot oil and season with salt, pepper and paprika. Then take it out of the pan.
- Now fry the potatoes and carrots in the pan. Season with salt and pepper and let cook for approx. 5 minutes with the lid closed. Meanwhile, wash and dice the bell pepper and broccoli. Then add both to the pan and fry briefly, then deglaze everything with the vegetable stock. Put the meat back in the pan. Simmer again with the lid closed until the liquid has been absorbed or until the potatoes and carrots have reached the desired bite.
- 314 Kcal per serving
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