Vegetable purée with chicken

Name: Vegetable purée with chicken
Ingredients: 2 medium onions (300 g); 3 medium carrots (180 g); 1 red bell pepper (150 g); 100 g celery or zucchini (optional); 250 g chicken breast; 15 ml oil; 1000 ml water; 5 g salt; 1 g ground pepper; 15 g parsley

Meat - Vegetable purée with chicken by Norica H. - Recipia

Vegetable purée with chicken starts with vegetables and chicken strips sautéed before they simmer together, then the vegetables are blended into a soft purée, with the meat kept separate. It has a mild sweetness from the carrot and red bell pepper, and the tender pieces go on top, not in the blender. When I use chicken breast, I make sure to cut the strips as evenly as possible. Prep: 15 minutes. Cook: 25 minutes. Total time: 40 minutes. Servings: 2. About 330 kcal and 31 g of protein per serving.

Ingredients

2 medium onions (300 g)
3 medium carrots (180 g)
1 red bell pepper (150 g)
100 g celery or zucchini (optional)
250 g chicken breast
15 ml oil
1000 ml water
5 g salt
1 g ground pepper
15 g parsley

Preparation

1. Thinly slice the onions, carrots and red bell pepper. If using celery or zucchini, slice it the same way. Pat the chicken breast dry with paper towels and cut it into strips. 2. Heat 15 ml of oil in a pot and sauté the vegetables and chicken for 5 minutes, stirring, until the onion turns translucent. 3. Pour in 1000 ml of water and add 1/2 teaspoon of salt. Simmer over medium heat for 20 minutes, until the carrot is easily pierced and the chicken is no longer pink in the center. 4. Lift the vegetables and meat out onto separate plates. Save the cooking liquid. Blend the vegetables with 150 ml of the hot cooking liquid until smooth. 5. Season the purée with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Divide it between two plates, add the chicken cut into cubes or strips, and sprinkle with parsley.

Notes

It goes well with polenta, and bread works just as well. Store the purée and chicken separately in sealed containers in the fridge for up to 3 days; reheat them with a little water. You can also add either 100 g of celery or 100 g of zucchini, without changing the rest of the vegetables. Cut the carrots into slices of similar thickness, since thicker ones may stay firm when the chicken strips are already cooked. The purée can turn out too runny if the vegetables have not drained well; leave them to drain for another minute before blending. Choose a red bell pepper with smooth skin and no soft spots.