Chicken and Vegetable Stew
4 servings
40 minutes
Chicken and vegetable stew is a bright and aromatic dish of Russian cuisine that combines tender chicken meat with the rich flavors of seasonal vegetables. Historically, stew emerged as a way to prepare accessible ingredients in one dish, allowing their flavors and richness to shine through. The bell pepper, eggplant, and tomatoes give the stew a pleasant sweetness and slight acidity, while spices add depth of flavor. Green beans provide freshness and a crunchy texture. The dish is simmered in vegetable oil, slowly absorbing all the aromas until the vegetables and chicken become soft and tender. Stew can be served hot or cold; it pairs wonderfully with bread, porridge or simply on its own, creating coziness and filling with the warmth of home cooking.
1
Simmer on medium heat for about 1 hour without stirring. It can be served hot or cold.
2
Cut the vegetables and fillet into large cubes. In a large and deep pan, layer the ingredients with spices in the following order: chicken, onion, bell pepper, tomatoes, eggplant, beans. Pour in vegetable oil.
- Chicken breast: 4 pieces
- Onion: 5 piece
- Bell pepper: 3 pieces
- Tomatoes: 5 piece
- Eggplant: 5 piece
- Green beans: 500 g
- Vegetable oil: 0.5 glass
- Turmeric: to taste
- Ground white pepper: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
