Stew with Chicken, Tomatoes, Bell Peppers and Corn (Oven)

Chicken stew with vegetables is always delicious, and if you cook in the oven, then there is also a minimum of work in the kitchen! This stew has a small selection of products, but the taste is perfectly balanced. The light sourness of tomatoes successfully sets off the sweetness of bell peppers and canned corn. Chicken fillet is obtained ruddy, aromatic, and juicy thanks to pre-frying and then baking with vegetables, garlic, and spices. Try it!

Cook: 1 hour 5 minutes

Servings:4

Ingredients

Directions

Cut the chicken into 1-2 bite-sized pieces. Peel the seeds from the bell peppers, remove the tough core from the tomatoes. Cut the tomatoes and peppers into large pieces.
Place the chicken fillet pieces in a bag, sprinkle with the turmeric curry (about 0.5 tablespoons) and mix well.
Add flour to the bag. Mix everything well again so that each piece of the fillet is sprinkled with flour on all sides.
Turn on the oven to heat up to 180 degrees. Preheat a skillet over high heat, add vegetable oil, and place the chicken pieces in a single layer, at a short distance from each other. Cook the chicken on both sides for about 5 minutes, until golden brown. If necessary, fry the chicken in batches, in several passes.
Place the sautéed fillets in a baking dish. I use a mold with a diameter of 20 cm, a depth of 10 cm.
Top the chicken meat with bell peppers and tomatoes. Peel the garlic and add to the mold.
Top with canned corn and bay leaves. Season with salt, ground black pepper to taste, and optional 2-3 pinches of turmeric curry.
Cover the form with foil or a lid, send it to an oven preheated to 180 degrees, and bake for 40-50 minutes, until the vegetables are ready.

Ragout with chicken, tomatoes, bell peppers, and corn, cooked in the oven, is ready. Chop the parsley finely. Sprinkle each serving with a pinch of herbs and serve.

Enjoy your meal!

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