Chicken Breast Stew with Vegetables

Name: Chicken Breast Stew with Vegetables
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 5 servings
Cuisine: Turkish
Ingredients: 1 chicken breast (about 500 g; boneless chicken thighs can also be used); 1 large onion; 1 tablespoon sweet pepper paste; 1 tablespoon tomato paste; 1 teaspoon turkish spice mix; 3 potatoes; 1/3 red bell pepper; 150 g green beans (can be frozen); 1 small zucchini; 1 small eggplant; 2 canned tomatoes (or 1 large ripe tomato); 1/2 bunch parsley; 3 tablespoons oil; salt

February 24, 2015

Chicken Meat Dishes Vegetable Dishes Turkish

Recipe: Chicken Breast Stew with Vegetables

How simply a stew can be made! Just layer the vegetables over the meat and bake everything. It is ready when you can no longer resist the aroma coming from the oven.

Turks use a clay pot when preparing this type of stew, but my enameled cast iron pot performed excellently. I also want to tell you that the stew turned out exceptionally even though I bought the zucchini and eggplant from the supermarket, the beans were frozen and the tomatoes from a can. Can you imagine how this stew will be in summer? Culinary delight in a single pot!!!

Ingredients

1 chicken breast (about 500 g; boneless chicken thighs can also be used)
1 large onion
1 tablespoon sweet pepper paste
1 tablespoon tomato paste
1 teaspoon Turkish spice mix
3 potatoes
1/3 red bell pepper
150 g green beans (can be frozen)
1 small zucchini
1 small eggplant
2 canned tomatoes (or 1 large ripe tomato)
1/2 bunch parsley
3 tablespoons oil
salt

Servings: 5

How to prepare chicken breast stew with vegetables

Peel the potatoes and cut them into not too thin slices. Cut the bell pepper into strips. Cut the zucchini into rounds. Cut the eggplant lengthwise into 4 and then into rounds. Chop the parsley. Crush the tomatoes with a fork (if canned) or cut into rounds (if fresh).
Separate the chicken breast into its two lobes and cut each lobe widthwise into 4-5 pieces.
I used a 23 cm diameter enameled cast iron pot to prepare the stew.
Chop the onion. Saute the onion in hot oil until very soft (about 10 minutes).
Add the chicken pieces and saute, stirring occasionally, just until the meat changes color all over.
Add the pastes (pepper and tomato), Turkish spice mix and saute for another 3 minutes, stirring to coat the chicken pieces with the paste.
Remove the pot from the heat.
Arrange the potatoes over the meat. Sprinkle with salt, a little pepper and a little parsley.
Sprinkle the green beans and bell pepper on top. Sprinkle with salt and parsley.
Arrange the zucchini rounds on top. Sprinkle with salt, pepper and parsley.
Arrange the eggplant on top. Pour the tomatoes over the last layer and sprinkle with salt and parsley.
Pour 1 1/2 cups of water (enough to reach below the zucchini layer). Put the pot back on the heat and bring to a boil.
Put the lid on the pot and bake at 180C for 45 minutes. After this time, the vegetables will have released a lot of juice and the stew will be almost covered with sauce.
Remove the lid, reduce the temperature to 150C and leave for another 30 minutes for the sauce to reduce a little.
It is good immediately, but even better reheated, the sauce will thicken.