|chicken breast — 1 kg|
|onion — 1-2 heads|
|carrot — 2 jokes|
|peas — a small jar|
|cauliflower — 300 gr|
|corn — a small jar|
|celery — 1-2 stalks|
|broccoli — 300 g|
|zucchini — 1 fruit|
|bulgarian pepper — 1 piece|
|sour cream — 70-100 grams|
|salt and pepper — to taste|
|oil — for frying|
For stew, you can take any vegetables, and instead of the breast, remove the flesh from the thighs, so the recipe will turn out even more tender. Be sure to use sour cream — without it, the taste will be bland.
How to cook Vegetable stew with chicken fillet
How to make vegetable stew even more useful and nutritious — you just need to add chicken fillet. Lean poultry meat will enrich the dish with proteins and trace elements.
All vegetables are well washed. Onions and carrots are cut finely, celery, zucchini and pepper are crumbled into larger cubes. Cabbage should be disassembled into inflorescences. Broccoli can be cut in half.
We send onions and carrots to the heated oil — let them fry for a couple of minutes. Add the chopped breast and fry for another 2-3 minutes. Pour out the celery and pepper. We transfer the fire to the smallest and simmer for 10 minutes. It should be mixed periodically.
Pour out cauliflower, broccoli, zucchini (or zucchini). Increase the heating, add oil if necessary. Fry for 3-5 minutes, stirring constantly. Cover with a lid and reduce the heat to a minimum — we will simmer for 10 minutes.
Drain the liquid from the corn and peas, and send the contents to the stew. Add sour cream, salt and pepper. After stirring, simmer for another 10-15 minutes.