Chicken Stew À La Eddie
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken breast fillet (s)
- 1 bell pepper (s)
- 1 small zucchini
- 1 kohlrabi
- 3 tomato (s)
- 1 onion (s), red
- 1 shallot (s)
- 2 cloves garlic
- 2 chilli pepper (s), red
- 1 glass poultry broth or vegetable broth
- 400 g tomato (s), sieved
- 2 tablespoon tomato paste
- 1 carrot (s)
- 1 tablespoon paprika powder
- 2 tomato (s), dried
- olive oil
- salt and pepper
- Parsley, fresh
- herbs Provence
- possibly paprika seasoning paste
Print Recipe
Pin Recipe Instructions
- Heat the olive oil. Sauté the finely chopped onions, garlic, chili peppers and sun-dried tomatoes in it. Cut the chicken breast fillet into bite-sized pieces and add. Also sauté.
- Add the finely chopped vegetables (kohlrabi, carrot and zucchini) and sauté everything for about 5 minutes. Mix in the tomato paste, then dust everything generously with paprika powder and stir well again. Deglaze with the broth and add the tomatoes. Bring to the boil, add the pepper pieces and tomato wedges. Add a little more liquid if necessary.
- Let everything simmer gently in the closed saucepan for about 20 minutes. At the end of the cooking time, season to taste (I add a generous spoonful of hot paprika paste - Erös Pista). Add Provence herbs and plenty of fresh parsley.
- Serve with side dishes such as rice, baguette, gnocchi or potatoes. But also tastes very good without side dishes as a soup (food combining dish).
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