To prepare this dish, you can use any parts of the chicken, or you can completely exclude the chicken for a more dietary option, or vice versa, replace it with any other meat. Feel free to combine vegetables depending on the season, today I have a bright and healthy summer-autumn version with zucchini, eggplant, pepper, fresh herbs and young garlic. And we also add beans and the dish will turn out to be not only healthy, but also nutritious. A great option for children and adults! Try it!
Prepare all ingredients.
Soak the beans in water for several hours, then rinse, transfer to a saucepan and simmer until tender.
Cut the chicken into pieces and fry it over high heat with salt and spices until golden brown on top. I use a cauldron for cooking, but you can take any dish with a thick bottom.
Add coarsely chopped onions and carrots to the fried chicken.
Saute the vegetables until soft and add the diced potatoes.
Sauté everything together for 5-7 minutes and add the chopped courgette and eggplant.
Fry the vegetables until half cooked and add the chopped peppers and the tomato slices.
After 2-3 minutes, add the beans, pour in the required amount of water (it all depends on your preference), adjust for salt and simmer under a lid over low heat until all ingredients are done.
At the very end, add chopped herbs and minced garlic. Stew with chicken and beans is ready.
Enjoy your meal!
Categories: Diet recipes