Chicken breast potato stew

Name: Chicken breast potato stew - stefana C.
Ingredients: 1 carrot; 2 green onions; 1 bell pepper; 4 potatoes; 1/2 boneless chicken breast; 150 g peeled tomatoes; 1/2 tablespoon tomato paste; 2 tablespoons oil; salt; pepper; 1 teaspoon sweet paprika; 2 sprigs of fresh dill

Meat - Chicken breast potato stew by stefana C. - Recipia

Potato stew with chicken breast is perfect for days when I want to use fresh vegetables and put a simple, one-pot dish on the table. The chicken is braised together with green onions, bell peppers, and carrots, then potatoes and tomatoes are added. Sweet paprika gives it color, while dill added at the end preserves the fresh taste of the dish. It is served warm, alongside pickles. Quick info Preparation time: not specified in the original recipe Cooking time: approximately 28-34 minutes, depending on how quickly the chicken and potatoes boil Total time: depends on the preparation time of the ingredients; actual cooking takes about 28-34 minutes Servings: the number of servings is not specified; the quantity is suitable for a small meal, depending on the size of the potatoes and chicken pieces Difficulty: easy Recipe type: potato stew with chicken, suitable for lunch or dinner Ingredients 1 carrot 2 green onions 1 bell pepper 4 potatoes 1/2 boneless chicken breast 150 g peeled tomatoes 1/2 tablespoon tomato paste 2 tablespoons oil salt, to taste pepper, to taste 1 teaspoon sweet paprika 2 sprigs of fresh dill Preparation method 1. Wash the chicken breast and pat it dry with a paper towel, then cut it into suitable pieces. They don’t need to be very small, as they will cook in the sauce along with the vegetables and potatoes. 2. Clean the green onions and slice them into rounds. Remove the seeds from the bell pepper and cut it into strips. Peel the carrot and cut it into small pieces. 3. Heat the two tablespoons of oil in a pan or in a suitable pot for stew. Add the chicken pieces and sauté briefly, then add the green onions, bell pepper, and carrot. 4. Let the meat and vegetables cook together for about 3 minutes, stirring occasionally. The vegetables should not be fully cooked at this stage, as they will continue to boil. 5. Pour in enough water to cover the ingredients. Season with salt, pepper, and sweet paprika, then put the lid on. Let the stew simmer for about 15-20 minutes. 6. Meanwhile, peel the potatoes and cut them into 6 or 8 pieces, depending on their size. Add them to the pot after the chicken and vegetables have boiled in the first stage. 7. If necessary, add a little hot water. The potatoes need enough liquid to boil, but it is not necessary to pour a lot of water at once. 8. After about 10 minutes from adding the potatoes, add the peeled and chopped tomatoes. Stir carefully so as not to break the potatoes. 9. Let the stew reduce until the potatoes and meat are well cooked. Check the texture of the potatoes and taste the sauce to see if more salt or pepper is needed. 10. When the ingredients are cooked, add the tomato paste and finely chopped fresh dill. Let the stew boil for just 3-4 more minutes, then remove it from heat. Serve warm, with pickles. Why I make the recipe often It is an easy stew to prepare, with common ingredients and few steps. I like that the vegetables go into the pot from the beginning, and the potatoes cook directly in the sauce, making the dish hearty without needing a separate side. Additionally, the quantity can be easily adjusted based on the size of the potatoes and chicken pieces. Tips and variations Tips Cut the potatoes into similarly sized pieces so they cook approximately at the same time. If some are much larger than others, there is a risk that some will remain hard while the smaller pieces soften too quickly. Water should be added gradually. At first, it should cover the ingredients, and after adding the potatoes, a little hot water can be added. If too much liquid is added, the stew will take longer to reduce. Tomatoes and tomato paste should be added at the indicated stages. Tomatoes go in after the potatoes have started boiling, while the tomato paste is added at the end, along with the dill. This way, the paste does not boil unnecessarily, and its flavor remains better defined. The stew should be checked before being taken off the heat. The potatoes should be tender, and the meat should be cooked. If needed, cooking can continue for a little longer, with the pot covered. Substitutions The original recipe does not specify substitutions for ingredients. To maintain the flavor and method of preparation, it is recommended to use the same vegetables, the same amount of chicken, and the same spices. Variations The amount of water can be adjusted depending on how thick you want the stew to be. More liquid will result in a dish closer to a saucy meal, while a smaller amount will leave the stew thicker, provided that the ingredients have enough liquid to boil. Potatoes can be cut into 6 or 8 pieces, as indicated in the recipe. The choice depends on their size, does not change the ingredients, and helps achieve even cooking. Serving ideas Potato stew with chicken breast is served warm, just after the dill and last boils have been added. Pickles are the mentioned side dish in the recipe and go well with the tomato sauce and potatoes. Frequently asked questions 1. When are the potatoes added to the stew? The potatoes are added after the chicken and vegetables have boiled for about 15-20 minutes. They are peeled and cut into 6 or 8 pieces, depending on size. 2. How long do the potatoes boil? After adding the potatoes, they boil for about 10 minutes before the tomatoes are added. The stew is then cooked until the potatoes and meat are well cooked, so the time may vary depending on the size of the pieces. 3. When is the tomato paste added? The tomato paste is added at the end, after the stew has reduced and the ingredients are cooked. It is added together with the chopped dill, and then left to boil for another 3-4 minutes. 4. Can cold water be used for topping up? The recipe recommends topping up with a little hot water. This helps maintain a constant boil and does not abruptly cool the stew. 5. What is potato stew with chicken served with? It is served warm, with pickles. Nutritional values The values below are estimates, as the recipe does not specify the exact weight of the chicken breast and potatoes, and the number of servings is not indicated. The calculation assumes about 250 g of chicken breast and four medium-sized potatoes, divided into two servings. For one serving, the estimate is approximately 400-450 kcal, with: Protein: approximately 30-35 g Carbohydrates: approximately 45-50 g Fats: approximately 12-15 g Values may vary depending on the size of the potatoes, the actual amount of meat, the oil remaining in the dish, and the number of servings. Tomatoes, carrots, bell peppers, and onions contribute fiber and carbohydrates, while chicken breast is the main source of protein. Storage and reheating Leftover stew is stored in the refrigerator in a covered container. It is recommended to be consumed within 1-2 days, especially because it contains cooked chicken and vegetables. When reheating, heat on low until well warmed. If the sauce has thickened too much, a little water can be added before reheating. The potatoes may soften further when reheated, so it is better for the dish not to be boiled too long after it has been warmed.

Preparation

We wash the chicken, pat it dry with a paper towel, and then cut it into suitable pieces. We slice the green onion into rounds, remove the seeds from the bell pepper and cut it into strips, and peel and chop the carrot. In a pan, we heat the oil, sauté the chicken pieces, then add the chopped vegetables. We let them cook for about 3 minutes, cover everything with water, and season with salt, pepper, and sweet paprika. We put a lid on top and let it simmer for about 15-20 minutes. We peel the potatoes, cut them into 6 or 8 pieces depending on their size, and add them to the stew. We also add a bit of hot water. After about 10 minutes, we incorporate the peeled and finely chopped tomatoes. We let it reduce, taste the meat and potatoes to check if they are cooked, and if they are ready, we add the tomato paste, finely chopped dill, and let it boil for just 3-4 more minutes. It is served hot with pickles.

Chicken breast potato stew

Preparation

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