Chicken in Vegetable Stew
by Editorial Staff
Chicken breasts in a vegetable stew are soaked in such aromas … In this dish, chicken breasts get rid of their traditional freshness, and the vegetable stew becomes much more satisfying.
Cook: 40 mins
Servings: 4
Ingredients
- Chicken fillet – 250 g
- Vegetable oil – 50 g
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Carrots – 1 pc.
- Bulgarian pepper – 1 pc.
- Zucchini – 1 pc.
- Potatoes – 2 pcs.
- Ketchup – 100-150 g or tomato sauce – 100-150 g
- Green onion – 3-4 feathers (to taste)
- Coriander – 0.5-1 teaspoon
- Ground black pepper – 0.25 teaspoon (to taste)
- Salt – 1 teaspoon (to taste)
Directions
- Cut the chicken fillet into small cubes.
- Peel onions and carrots, wash, and cut into cubes.
- Wash the zucchini, cut into cubes.
- Wash peppers and potatoes, peel, cut into cubes.
- Wash and finely chop the green onions and herbs.
- Heat vegetable oil in a frying pan and quickly (5 minutes) fry the meat on it, stirring constantly.
- Add finely chopped onion and diced potatoes and fry for another 2 minutes.
- Then put in the rest of the vegetables, cut equally.
- Fry for a few minutes, then add the tomato sauce.
- Cover the vegetable stew with chicken fillet and simmer until tender (about 10 minutes).
- Peel finely chop the garlic.
- Season with salt and pepper to taste, add finely chopped garlic and coriander. Stir and remove from heat. Chicken with vegetable stew is ready.
Serve vegetable stew with chicken fillet, sprinkle with chopped parsley.
Enjoy your meal!
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