Summer Vegetable Stew with Chicken

by Editorial Staff

Light, tasty fried chicken stew with cabbage, carrots, peppers and baby garlic.

Ingredients

  • Chicken – 500g (any chicken meat is suitable – fillet, wings, legs)
  • Bulgarian red pepper – half pepper
  • Onion – half a large onion
  • Carrots – 1 or a handful of young small carrots
  • Garlic – 2 heads of young garlic
  • Cabbage – 1/4 head of cabbage
  • Salt to taste
  • Pepper to taste
  • Curry
  • Sour cream – 120g
  • Hard cheese – 50g
  • Parsley and dill
  • Vegetable or butter oil – 1 tbsp
  • Broth – 100-120 ml of broth (you can dilute part of the broth cube)

Directions

  1. How to cook a vegetable stew with chicken: Cut the chicken meat into large pieces, salt and pepper and fry in oil.
  2. Add peppers, onions and carrots cut into strips to the chicken (do not cut small carrots). Salt to taste. Cut the young garlic into slices and spread to the chicken. Add broth. Cover, reduce heat and simmer, stirring occasionally, for 15 minutes.
  3. Chop the cabbage very finely, salt it and put it on top of the chicken with vegetables.
  4. Mix the grated cheese with sour cream and pour the cabbage with this mixture.
  5. Simmer for another 10 minutes under the lid. Sprinkle the finished vegetable stew with chicken with herbs. You can boil potatoes or pasta to the stew.

The vegetable stew with chicken is ready.

Enjoy your meal!

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