Chicken Fillet Ragout with Bell Pepper and Brussels Sprouts
by Editorial Staff
Stew with Brussels sprouts and the chicken fillet is a completely self-sufficient dish, it is both a side dish and a meat dish. Chicken fillet is marinated in soy sauce, fried, and stewed with vegetables – bell peppers, Brussels sprouts, carrots, and onions. A simple stew for a family lunch or dinner will diversify your diet with new experiences.
Cook: 1 hour 10 minutes
Servings: 4
Ingredients
- Chicken fillet – 400 g
- Bulgarian pepper – 80 g (1 pcs.)
- Brussels sprouts – 150 g
- Onions – 40 g (0.5-1 pcs.)
- Carrots – 50 g (0.5 pcs.)
- Soy sauce – 50 ml
- Sunflower oil – 60 ml
- Ground paprika – 0.5 teaspoon
- Ground pepper (a mixture of peppers) – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon
- Salt – 1 teaspoon (or to taste)
Directions
- Wash the chicken fillet and cut it into medium-sized pieces. Salt and pepper the chicken fillet. Add soy sauce, stir and leave to marinate for half an hour.
- In the meantime, let’s prepare the vegetables. Wash the bell pepper and free it from the seeds, cut it into small squares. Heat half of the sunflower oil in a frying pan. Layer pieces of bell pepper and Brussels sprouts.
- Fry for 5-7 minutes over medium heat, stirring. Squeeze the marinated fillet pieces from the soy sauce. Heat the remaining oil in a thick-walled saucepan, fry the fillet pieces.
- Add pieces of bell pepper and Brussels sprouts. Dice the peeled carrots and onions. Add carrots and onions to the pan to the fillets and vegetables.
- Fry for 7 minutes, stirring. Add 250 ml of water, salt (0.5 teaspoon or to taste), paprika, and a mixture of peppers. Simmer the stew under the lid for half an hour.
- Ready chicken fillet, stewed with Brussels sprouts and bell peppers, taste with salt and, if necessary, add more. Serve hot chicken fillet ragout with Brussels sprouts and bell peppers.
Bon Appetit!
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