According to this recipe, we first fry the vegetables separately, and then simmer with fried chicken fillets. This method of cooking will slightly increase the time and the amount of effort expended, but this way the vegetables will retain their bright taste, dense texture and will not boil over. Thanks to juicy vegetables, chicken meat becomes soft, rich in taste and tender.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Servings (Default: 5) |
Ingredients
Ingredients- Chicken fillet – 2 pcs. (600 g)
- Eggplant – 1 pc. (300 g)
- Potatoes – 3-4 pcs. (350 g)
- Bulgarian red pepper – 2 pcs. (400 g)
- Tomatoes – 2 pcs. (300 g)
- Bulb onions – 1 pc. (80 g)
- Carrots – 1 pc. (120 g)
- Ground black pepper – 0.3 teaspoon
- Bay leaf – 1-2 pcs.
- Salt – 1 teaspoon
- Water (hot) – 100-150 ml
- Vegetable oil (for frying) – 4-5 tbsp
- Fresh parsley (for serving) – 1-2 branches
Print Recipe
Pin Recipe Instructions
- Peel off the eggplant with a sharp knife, cut off the ends. Cut the eggplants into slices about 2 cm in size.
- In a preheated skillet with 1-2 tablespoon. fry the eggplants with tablespoons of vegetable oil for 5-7 minutes, until golden brown and soft. Then place the eggplant on a plate.
- Cut the chicken fillet into the same slices as the eggplant.
- In another pan (preferably with a thick bottom) heat 1-2 tablespoon. tablespoons of vegetable oil and fry the chicken fillet over high heat until golden brown (10-12 minutes).
- Turn the fillets several times during the frying process.
- Peel and wash the potatoes. If you are using young potatoes, simply scrape off the skin with a sharp knife. Cut the potatoes into large pieces.
- In the pan in which the eggplant was cooked, add 1 tbsp of oil and put the potatoes.
- Fry the potatoes for about 8-10 minutes, stirring occasionally, until half cooked.
- Cut onions into medium cubes, carrots into semicircles or quarters.
- Fry the onions and carrots in the remaining vegetable oil for about 5-7 minutes, until the carrots are soft.
- Place the chicken fillet, sautéed eggplant, potatoes, onions, and carrots in a heavy-bottomed saucepan.
- Peel the bell peppers and cut them into medium pieces. Add bell pepper, bay leaf, ground pepper, and salt to the saucepan. Pour 100-150 ml of hot water over the contents of a saucepan.
- Do not add a lot of liquid, the water should cover the contents by about half. The vegetables will give off the juice and there is enough juice for the stew. Put the saucepan on the fire, bring to a boil and then simmer under a closed lid over low heat for 15 minutes.
- While the chicken and vegetables are stewing, prepare the tomatoes. Scald them with boiling water, remove the skin and cut into large pieces.
- Add the tomatoes to the saucepan, stir the contents and simmer for another 10 minutes.
- Stew with chicken, eggplant, potatoes, and bell pepper is ready. Turn off the heat and let the dish steep for another 10 minutes on the hot stove.
- Divide the stew into serving bowls and garnish with fresh parsley.
- Soft, juicy chicken, and flavorful vegetables that have preserved their taste!
Enjoy your meal!
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