Chicken Fillet Stewed with Bell Pepper and Carrots

Chicken fillet stewed with bell peppers and carrots is tasty, healthy, and leaves you feeling full for a long time. Complete this chicken dish with a simple side dish – and a complete dinner is guaranteed! Fry carrots, bell peppers, and onions, then add the chicken fillet and simmer until tender. Simple and fast – what could be more desirable after a long day at work?)

Cook: 40 mins

Ingredients

Chicken fillet – 300 g
Carrots – 120 g (1 pc.)
Onions – 80 g (1 pc.)
Sweet pepper (can be multi-colored) – 100 g
Salt – 1 pinch
Seasoning for chicken – 0.5 teaspoon
Refined sunflower oil (for frying) – 30 ml (2 tablespoons)
Parsley (for serving) – 2-3 sprigs

Directions

Prepare all required ingredients. Peel and wash carrots, onions, and bell peppers. Instead of seasoning for chicken, you can use any spices to your taste (paprika, turmeric, curry, garlic are good).
Cut the onion into quarters. Grate carrots on a coarse grater. Cut sweet peppers into small pieces.
Heat vegetable oil in a skillet over medium heat. Put the onions and carrots in a pan and fry for 5 minutes.
Add bell pepper. Fry for a couple of minutes.
Wash the chicken fillet, cut off fat and films. Cut the fillets into slices about 1-1.5 cm in size.
Add a chicken fillet to vegetables. Fry for 2-3 minutes.
Add salt, black pepper, and seasoning.
Stir, cover, and simmer over low heat for about 12 minutes. If necessary, add about 30 ml of water if the chicken fillet and vegetables do not have enough juice for stewing.
Serve hot chicken fillet, garnish with parsley. Boiled rice or mashed potatoes are well suited as a side dish. Also, this dish can be served simply with fresh or pickled vegetables.

Bon Appetit!

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