Stewed zucchini with chicken
4 servings
45 minutes
Stewed zucchini with chicken is a tender and aromatic dish of Russian cuisine that perfectly combines the softness of chicken fillet with the juiciness of young zucchini and the rich flavor of ripe tomatoes. This recipe embodies the traditions of home cooking, where fresh seasonal vegetables play a key role. The light acidity of the tomatoes harmoniously complements the tenderness of the chicken, while garlic adds zest. It cooks quickly and doesn't require complex ingredients, making it an excellent choice for a daily dinner. The dish is served sprinkled with chopped cilantro, which refreshes the taste and adds brightness. Stewed zucchini with chicken can be served as a standalone dish or with a side of rice or potatoes, creating a nutritious and balanced meal loved by many families.
1
Season the chicken breasts with salt and pepper on both sides. Fry in vegetable oil until golden brown on all sides, place on a plate, cover with foil, and let sit for 15 minutes.
- Chicken fillet: 2 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, cut the zucchini in half lengthwise and slice into pieces 1.5–2 cm thick. Slice the tomatoes in the same way. Mince the garlic. Cut the chicken breast into portion-sized pieces.
- Young zucchini: 4 pieces
- Tomatoes: 2 pieces
- Garlic: 5 clove
3
In a saucepan, heat the oil and sauté the zucchini over high heat until golden brown. Add garlic and tomatoes, season with salt and pepper, stir, cover with a lid, and simmer on low heat for 10 minutes.
- Olive oil: 2 tablespoons
- Young zucchini: 4 pieces
- Garlic: 5 clove
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Add chicken, stir, and simmer for another 10 minutes. Serve sprinkled with herbs.
- Chicken fillet: 2 pieces
- Chopped cilantro (coriander): 2 tablespoons