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Print Recipe
Vegetable stew with Chicken and Chickpeas Recipe
Today I want to treat you to chicken stew. Spend a little time, and as a result you will get a delicious, rich and bright dish! Come in! Everything is ready!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fry the finely chopped onion in the preheated sunflower oil. Add the sliced chicken fillet and fry over high heat, stirring constantly.
    Fry the finely chopped onion in the preheated sunflower oil. Add the sliced chicken fillet and fry over high heat, stirring constantly.
  2. Peel the pumpkin and cut it into pieces.
    Peel the pumpkin and cut it into pieces.
  3. Randomly chop the peppers.
    Randomly chop the peppers.
  4. Add the pumpkin and pepper to the chicken fillet. Fry. Add the broth, salt and pepper. Bring to a boil, reduce the heat and cover with a lid to simmer for 20 minutes.
    Add the pumpkin and pepper to the chicken fillet. Fry.
Add the broth, salt and pepper. Bring to a boil, reduce the heat and cover with a lid to simmer for 20 minutes.
  5. I have canned chickpeas. Drain the liquid and add to the stew. Stir and simmer for another 5 minutes.
    I have canned chickpeas. Drain the liquid and add to the stew. Stir and simmer for another 5 minutes.
  6. Peel the potatoes and cut them into small circles. Add to the stew. Put the stew in a baking dish. I have a frying pan. Bake in a preheated oven at 190g until the potatoes are ready.
    Peel the potatoes and cut them into small circles.
Add to the stew.
Put the stew in a baking dish. I have a frying pan.
Bake in a preheated oven at 190g until the potatoes are ready.

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