Ghiveci, Romanian vegetable stew with smoked chicken breast

Name: Ghiveci, Romanian vegetable stew with smoked chicken breast
Ingredients: 170 g smoked chicken breast; 500 g canned green beans; 200 g canned mushrooms; 4 green peppers; 2 gogosari peppers; 3 carrots; 7 small tomatoes; 2 tablespoons oil; 15 pitted black olives; 15 g parsley; 250 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Ghiveci, Romanian vegetable stew with smoked chicken breast by Florica E. - Recipia

Ghiveci, Romanian vegetable stew with smoked chicken breast, brings together green beans, mushrooms and fresh vegetables, with the chicken added near the end. The tomatoes and water make a broth that reduces in the pot, while the peppers, carrots and beans soften but stay whole. I slice the chicken breast thinly, so there’s a piece in every spoonful. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 260 kcal and 15 g protein per serving.

Ingredients

170 g smoked chicken breast
500 g canned green beans
200 g canned mushrooms
4 green peppers
2 gogosari peppers
3 carrots
7 small tomatoes
2 tablespoons oil
15 pitted black olives
15 g parsley
250 ml water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Rinse the peppers, gogosari peppers, carrots and tomatoes. Remove the seeds from the peppers and gogosari peppers, then dice them. Peel and finely chop the carrots, then dice the tomatoes. 2. Heat 2 tablespoons of oil in a pot and sauté the fresh vegetables for 2 minutes, stirring now and then. 3. Pour in 250 ml of water, just enough to cover the vegetables, and simmer for 13 minutes, until the carrots are almost tender. 4. Drain the green beans and mushrooms, finely chop the mushrooms and cut each olive into three. Slice the smoked chicken breast thinly. Add the beans, mushrooms, olives, chicken and chopped parsley to the pot. Simmer for 9 minutes, until the liquid has reduced and the vegetables are tender. 5. Season with salt and pepper, then take the pot off the heat and let the stew rest for 10 minutes before serving.

Notes

For a meat-free version, replace the chicken breast with another 170 g of green beans. Serve the stew with bread, for mopping up the juices left in the bowl. It keeps in a sealed container in the fridge for up to 3 days; when reheating, add 2 tablespoons of water if it has thickened. Canned green beans vary in firmness, so stir them carefully to keep them whole. Smoked chicken breast can be saltier or less salty, so taste the stew before adding all the salt. If you cut the carrots into thick rounds, simmer the vegetables for another 4 minutes before adding the beans. I prefer thin slices of chicken, so they’re easy to divide between servings. The texture is reminiscent of a bean stew, with a more varied mix of pieces in each spoonful.