Chicken breasts with vegetables
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The secret to this dish is the right frying order: first the chicken with carrots and zucchini, then peppers and onions. Don't overcook the chicken, and let the sauce reduce to the right consistency. Follow these steps for a delicious, fuss-free stew.
Prep the Ingredients
Cut the chicken breast into bite-sized pieces. Dice the zucchini, carrot, bell pepper, onion, and tomatoes into uniform chunks.
Sear Chicken with Carrot and Zucchini
Heat vegetable oil in a deep skillet over medium heat. Add the chicken, carrot, and zucchini, and fry for 5–7 minutes, stirring, until the chicken is golden and lightly browned.
Add Pepper and Onion
Add the sliced onion and bell pepper to the skillet. Continue frying for another 5 minutes, stirring occasionally.
Add Tomatoes and Tomato Paste
Stir in the tomatoes and the tomato paste diluted in 200ml of water. Season with salt and pepper. Bring to a boil.
Simmer Until Done
Reduce heat to low, cover, and simmer for 7–10 minutes until the liquid has almost evaporated and the sauce has thickened.
Serve
Plate the dish, garnish with fresh herbs if desired, and serve hot with rice, buckwheat, or potatoes.
CHEF'S TIP
Choose Young Zucchini
Young zucchini with thin skin and small seeds hold their shape best. For older ones, peel and remove the seeds.
Cut Vegetables to the Same Size
Try to chop all vegetables into similar-sized pieces for even cooking and a neat presentation.
Don't Overcook the Chicken
Chicken breast cooks quickly — sear it over medium heat until golden, then add the vegetables. Overcooking will dry it out.
Adjust the Sauce Thickness
The tomato sauce should thicken slightly but not become too dry. Add a splash of water if you prefer a more saucy consistency.
SUBSTITUTIONS
Add your taste
- With Chicken Thighs Replace breast with boneless chicken thighs — they are juicier and richer, though higher in calories. Increase cooking time by 3–5 minutes.
- Add Potatoes Add diced potatoes along with the other vegetables for a heartier, more filling stew.
- Without Tomato Paste If you prefer a non-tomato version, skip the paste and water, and use cream instead for a creamy sauce.
- Add Garlic Add 1–2 minced garlic cloves with the onion for a zesty kick.
HOW TO STORE
How to Store Chicken with Vegetables
Cool the dish to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water if the sauce has thickened. Reheat on the stovetop or in the microwave. Freeze in portions for up to 2 months — thaw in the fridge and reheat in a skillet.
GOOD TO KNOW