Chicken-chilli Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken fillet (s), a 300 g
- 250 ml chicken broth, fresh or from the glass
- 1 can tomato (s), peeled, approx. 850ml
- 1 can corn, approx. 425ml
- 100 g cherry tomato (s)
- 2 zucchini
- 2 red pepper (s)
- 1 medium onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, whole
- 0.5 ½ bunch thyme, fresh
- salt
- Pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Cut the meat into strips. Peel and finely chop the onion and garlic. Clean, core and finely dice the chilli and paprika. Wash, clean and finely dice the zucchini. Dice the canned tomatoes. Drain the corn. Halve the cherry tomatoes.
- Pluck the leaves from the fresh thyme.
- Heat oil in a saucepan, sauté onion, chilli, garlic, add meat and fry well.
- Add the zucchini and paprika, season with salt, pepper, oregano and caraway seeds.
- Pour the broth, add canned tomatoes, corn, stir.
- Put the thyme leaves and cherry tomato halves in the saucepan, let simmer over low heat for about 20-30min.
- Fits to:
- Bread or:
- Version 1:
- Peel and dice 250 grams of waxy potatoes and cook in the stew.
- Variant 2:
- Cook 2-3 bags of long grain rice according to the instructions and serve with it.
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