Description
Finally got around to posting my first recipe. The stew was preparing myself for the first time and therefore decided to add never used me vegetable - broccoli - probyvat so probyvat. And by the way no wonder, because broccoli is a storehouse of vitamins and minerals. The dish turned out very tender and tasty - my family ate it for both cheeks.
Ingredients
-
Chicken fillet
500 g
-
Onion
1 piece
-
Carrots
1 piece
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Pepper
1 piece
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Broccoli
1 piece
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Potatoes
8 piece
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Garlic
3 tooth
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Salt
-
Allspice
-
Olive oil
1 Tbsp
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Vegetable oil
200 ml
Cooking
Thing vegetables
Cut chicken fillet into small pieces
Immediately pour the sliced chicken fillet olive oil (to give the meat a distinctive, delicate taste), add garlic (I RUB on a small grater), add salt and ground pepper. All mix and leave to marinate until the rest of the cut vegetables
Finely chop the onion, grate on a fine grater carrots, cut into small cubes potatoes, bell peppers. Cut into small florets broccoli
Heat a deep frying pan or saucepan (I used a baking dish). Add the vegetable oil and add the onion. Fry on a medium heat.
Add carrots, fry
Add the marinated chicken. Will stand out liquid. Not subtracting the fire, simmer, stirring, until the liquid evaporates. Once the liquid has evaporated, add the vegetable oil and lightly fry.
Once the chicken has fried, add the potatoes, stir, pour water so that the water barely covered the vegetables with chicken. Then close the lid, diminish the fire, and stew until soft (judged by the potatoes as the chicken is cooked quickly). Next add the chopped pepper and simmer for another 20-30 minutes.
Then add broccoli and simmer until tender (broccoli is very tender - quick cooking)
Bon appetit!!!
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