In summer, when there are a lot of vegetables and fruits on the market, you want something light, tasty and satisfying. Vegetable Stew with Chicken Breast is a light, aromatic, simple and delicious dish that is very easy to prepare.
It is necessary
- - 400 g chicken breast
- - 2 medium zucchini
- - 3 bulgarian peppers
- - 3 carrots
- - 1 onion
- - 2 eggplants
- - 2 potatoes
- - 5 medium tomatoes
- - vegetable oil
- - salt and pepper to taste
Instructions
Step 1
In order for the meat to be beautiful and aromatic in the stew, you need to peel the onion from the husk, wash and dry it, and then chop it finely. Rinse the chicken fillet and then cut into small pieces. Pour vegetable oil into a frying pan, heat it well, put onions and fillets in it.
Step 2
Fry the meat with onions until golden brown. Take a large enough saucepan, transfer the meat and onions into it.
Step 3
Rinse the blue ones, dry them and cut into cubes. To prevent the stew from being bitter, sprinkle the eggplant with salt and let it sit for 10 minutes. While the eggplants are juicing, you can peel and chop other vegetables.
Step 4
Rinse any leftover vegetables, then place on a paper towel to dry.
Step 5
Peel the zucchini, cut into cubes and place in a saucepan with the meat.
Step 6
Remove the seeds from the bell pepper and chop finely, put it with other vegetables.
Step 7
Peel and dice the carrots or grate them on a coarse grater. Peel and dice the potatoes as well. Place vegetables in a saucepan.
Step 8
Drain the juice from the blue ones, and combine the vegetables themselves with others.
Step 9
Put the saucepan over low heat, salt and season the stew, stir all the vegetables.
Step 10
Grind the tomatoes in a blender into a tomato, add it after 10 minutes to our vegetable stew with chicken breast. Simmer the stew for 30-40 minutes, then cover with a newspaper and towel to nourish and taste.
Step 11
Arrange the stew on plates, sprinkle with herbs and serve.
