Vegetable goulash with smoked chicken

Description

Summer brings fresh vegetables, not to eat them today - it seems to me blasphemous. Cook this goulash, it's delicious, hearty dish.

Ingredients

Chicken breast

300 г
Eggplant

1 шт
Zucchini

1/2 шт
Zucchini

1/2 шт
Carrots

1 шт
Pepper

1 шт
Onion

1 шт
Corn flour

2 ст. л.
Vegetable oil

2 ст. л.
Salt

1 ч. л.
Black pepper

1/2 ч. л.
Mint

1 ст. л.
Basil

1 ч. л.
Tomato paste

1 ст. л.
Sugar

1/2 ч. л.
Tomato

1 шт
Greens

1 пуч.
Garlic

3 зуб.

Cooking

Here are fresh vegetables I have today. Cook them in the goulash. But that would not have been quite boring, add chicken breast home-smoked.

To cut the eggplant in cubes and covered with salt, stir and set aside. Carrots, summer squash, zucchini, onions, peppers cut into approximately equal pieces, but not finely.

In a bowl sprinkle the flour, roll in it, carrots, separated from the flour to the sieve and fry in 1 tbsp oil, until light blush. That is, the use of corn flour gives a nice crust wrapper for each piece, that will prevent the cooking vegetables and add to goulash characteristic density. Put the carrots in a deep casserole.

In the same way to roll and fry each vegetable separately. Zucchini, pepper, onion, zucchini and last slices of washed and pressed eggplant, because then the flour can no longer be used. Oil to add to each vegetable for a little bit.

Here they have beautiful and delicious.

Continue frying in a skillet, with a total mass of. Add the tomato paste and the grated tomato. Tomato do not be lazy to clean from the skin. Fry on medium heat 5 minutes, stirring. Pour 1 Cup of boiling water, simmer for another 10 minutes.

Smoked chicken breast cut into similar pieces. Not essential to take a chicken breast, other chicken parts, too.

Put the chicken into the vegetables, bring to boil, simmer 5 - 7 minutes. Add black pepper, mint and Basil, it dried herbs it is appropriate. Straightening the salt - sugar. Add chopped dill, green onion, garlic. Give writing a rolling boil for a few minutes, remove from heat, leave for 10 minutes for maturation.

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