Description
I often cook dishes of vegetables, mostly for dinner. Took five colors vegetables and added chicken. My men vegetables without meat and a side dish, not really hungry, so I cooked them with chicken and steamed rice.
Ingredients
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Pepper
100 г
-
Zucchini
160 г
-
Eggplant
180 г
-
Carrots
120 г
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Onion
100 г
-
Broccoli
180 г
-
Chicken fillet
300 г
-
Garlic
3 зуб.
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Sauce
150 мл
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Water
100 мл
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Sunflower oil
2 ч. л.
Cooking
The vegetables I picked five colors, cut them in cubes - broccoli, peppers, carrots, zucchini, onions.
Chicken cut the same size as the vegetables.
Cut the eggplant last as it quickly darkens upon contact with air, just like apples.
On a hot and greased pan put the vegetables and fillets. Three minutes, five fried, not more.
Poured the sauce in the pan with the vegetables and chicken, added water. Extinguished minutes 5 - 7, then put the lid on the pan and turn off the stove. Left for 5 minutes to stew.
Sliced vegetables. Fried in sunflower oil. Stewed in the sauce. The finished dish.
Braising — cooking process by heating the products in a small amount of fluid between boiling and frying.
The finished dish. I did not not salted and peppered. I wanted to feel the natural taste of vegetables and sauce. I like vegetables boiled and lightly fried and a little put out. In this state, they retain more vitamins and pleasant to the tooth with a small hrustenko. The chicken is tender and soft, it is too long to boil, simmer is not necessary, otherwise it will be "dry".
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