Print Recipe
 Vegetable Stew with Chicken Fillet and Coriander Recipe
Fragrant, summer stew with chicken fillet slices, spicy coriander and vegetables!
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Mexican Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Mexican Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet into small pieces and quickly fry in vegetable oil until Golden brown. Place in a deep baking dish. Season with salt and pepper.
    Cut the chicken fillet into small pieces and quickly fry in vegetable oil until Golden brown. Place in a deep baking dish. Season with salt and pepper.
  2. Cut the onion into half rings and put it on top of the chicken pieces in a mold.
    Cut the onion into half rings and put it on top of the chicken pieces in a mold.
  3. Cut the tomatoes into slices and put them on top of the onion.
    Cut the tomatoes into slices and put them on top of the onion.
  4. The next layer is sliced bell pepper.
    The next layer is sliced bell pepper.
  5. Then the zucchini. Season with salt and black pepper to taste.
    Then the zucchini. Season with salt and black pepper to taste.
  6. Top with eggplant.
    Top with eggplant.
  7. Chop the coriander and garlic and mix.
    Chop the coriander and garlic and mix.
  8. Sprinkle with chopped coriander and garlic on top, pour in water, cover the form with a lid and send it to the oven preheated to 190 degrees for 50-55 minutes (we focus on the features of our oven) Take out the mold a couple of times in the process, gently mix the stew and adjust to taste salt/pepper, if necessary.
    Sprinkle with chopped coriander and garlic on top, pour in water, cover the form with a lid and send it to the oven preheated to 190 degrees for 50-55 minutes (we focus on the features of our oven) Take out the mold a couple of times in the process, gently mix the stew and adjust to taste salt/pepper, if necessary.
  9. We take the finished stew out of the oven and serve it to the table! Delicious both hot and cold!
    We take the finished stew out of the oven and serve it to the table! Delicious both hot and cold!
0 0 votes
Article Rating
       

Related posts:

Vegetable Salad with Coriander and Coriander Seeds Recipe Vegetable Salad with Coriander and Coriander Seeds Recipe Vegetable Salad with Coriander and Coriander Seeds Recipe Vegetable Stew with Coconut Milk Recipe Vegetable Stew with Chicken and Chickpeas Recipe Vegetable Stew with Mushrooms and Meatballs Recipe Aromatic Vegetable Stew Recipe Vegetable Stew with Chicken Stomachs Recipe Vegetable Pasta with Chicken Fillet Recipe Vegetable Stew with Hunting Sausages Recipe Vegetable Stew with Meat in a Pumpkin Pot Recipe Rice with Vegetables and Chicken Fillet Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments