Roasted bell pepper and chicken breast stew, in a multicooker

Name: Roasted bell pepper and chicken breast stew, in a multicooker - Alina I.
Ingredients: 1 chicken breast (if you have free; range chicken; thats even better); 600 g bell peppers; roasted and peeled; 2 onions; 50 ml oil; 500 ml tomato juice or an 800 g jar of vegetables (tomatoes and peppers in tomato sauce); salt; pepper; chicken seasoning; fresh parsley

Diverse - Roasted bell pepper and chicken breast stew, in a multicooker by Alina I. - Recipia

Roasted Pepper and Chicken Breast Stew in a Multicooker Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour and 15 minutes Number of servings: 4 Welcome to our warm and inviting kitchen, where today I will share with you a delicious recipe for roasted pepper and chicken breast stew, prepared with the help of a multicooker! This recipe is perfect for those days when you want to bring a touch of comfort to your plate, boasting a rich flavor and a velvety texture. Additionally, it fits perfectly into the #cookingforacause campaign, a project that brings joy and support through cooking. Recipe History Stew is a traditional dish that has been enjoyed over time in many cultures. Cooked slowly to allow the flavors to unfold, stew has historically been a symbol of family gathering and friendship. The combination of roasted peppers with chicken breast offers an explosion of flavors, making it an excellent choice to accompany any meal. Ingredients - 1 chicken breast (ideally from a farm, but store-bought works too) - 600 g roasted and peeled bell peppers - 2 medium onions - 50 ml olive oil or sunflower oil - 500 ml tomato juice or an 800 g jar of vegetable mix (tomatoes and peppers in tomato sauce) - Salt (to taste) - Pepper (to taste) - Chicken seasoning (optional) - Fresh chopped parsley (for garnish) Preparation 1. Preparing the Peppers To achieve a perfectly flavored stew, start by roasting the peppers. This can be done on a grill or in the oven until the skin becomes blackened and blistered. Once cooled, peel off the skin and stem, tearing them into strips about 3-4 centimeters wide. This step is essential to release the rich flavors of the peppers. 2. Preparing the Chicken Breast If using farm chicken, it will require more cooking time. Cut the breast into suitable pieces (about 3-4 cm) and plunge it into boiling water for 2 minutes. This will help retain the juiciness of the meat and reduce cooking time. 3. Onions and Sautéing In a multicooker, add 50 ml of oil and select the "fry" program. Chop the onion into small cubes and add it to the hot oil. Sauté the onion for about 5 minutes until it becomes slightly translucent. Add a pinch of salt to help the onion soften and release its flavors. 4. Adding the Meat Once the onion is sautéed, add the pieces of chicken breast to the multicooker. Let everything cook in the "fry" program for another 5 minutes with the lid closed. This way, the meat will take on a nice color and release its juices. 5. Switching to Slow Cooking After 5 minutes, change the multicooker program to "stew" and set it for one hour. During this time, the flavors will blend perfectly. 6. Adding the Tomatoes After 40 minutes, add the tomato juice (or chopped tomatoes) to the multicooker. Mix well for homogenization and close the lid. The tomatoes bring a sweet and sour taste that will perfectly complement the stew. 7. Adding the Roasted Peppers With 20 minutes left in cooking, add the strips of roasted pepper (including their juices) to the stew. Here you can also add your favorite seasonings: salt, pepper, and a special chicken seasoning to taste. This will enhance the flavor and make the stew truly special. 8. Finalizing the Dish Once the cooking time is up, disconnect the multicooker. Carefully open the lid to avoid steam and sprinkle chopped parsley on top. This will not only add a fresh note but also enhance the dish's appearance. Practical Tips - If using store-bought chicken, the stew will be ready much faster. - For a more intense flavor, you can add 3-4 minced garlic cloves while sautéing the onion. - If you want to enrich the texture, you can also add some diced carrots or zucchini. Frequently Asked Questions 1. Can I use other types of meat? Sure! This recipe can easily adapt to pork or beef, but cooking time will vary. 2. Can I freeze the stew? Yes, the stew freezes very well. Make sure to let it cool completely before storing it in airtight containers. 3. What can I serve with the stew? This stew pairs perfectly with warm polenta, fresh bread, or fragrant rice. You can accompany the meal with a light white wine or a pale beer. Calories and Nutritional Benefits A serving of roasted pepper and chicken breast stew contains approximately 350-400 calories, depending on the ingredients used. It is an excellent source of protein, vitamins (especially B vitamins from the chicken), and antioxidants from the tomatoes and roasted peppers. It is a healthy dish that can be integrated into a balanced diet. Possible Variations - Add olives or capers for a Mediterranean flavor. - Experiment with spices: turmeric, cumin, or sweet paprika can completely change the stew's flavor profile. - Use cherry tomatoes or sun-dried tomatoes for a more intense taste. I hope this recipe becomes one of your favorites! Don't forget to share the result with friends and family, as a good meal is always more enjoyable when shared with loved ones. Enjoy your meal!

Roasted bell pepper and chicken breast stew, in a multicooker

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