Chicken stew with green onions
Chicken stew with fresh greens – a delicious and comforting recipe
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Servings: 4
When the market is filled with fresh greens, there’s no better occasion to enjoy the authentic flavors of the season than with a savory chicken stew recipe. This dish is the perfect choice for a family dinner, packed with nutrients and flavor.
Required ingredients:
- 600 g chicken breast, cut into cubes
- 2 bunches of green onions, finely chopped
- 2 stalks of green garlic, sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and sliced
- 200 g tomato puree
- 100 g pepper puree
- 4 tablespoons olive oil
- Salt and pepper, to taste
Preparation steps:
1. Preparing the ingredients:
Start by washing the chicken breast under cold running water. Gently dry it with a paper towel to remove excess water. Cut it into cubes of your desired size. This step is important as smaller cubes will cook evenly and quickly.
2. Chopping the onion and garlic:
Peel the green onion and garlic, then finely chop them. Here, you can use a sharp knife or a cutting board to achieve an even cut. Fresh aromas of onion and garlic will add extra flavor to your stew.
3. Preparing the vegetables:
Peel the carrots and potatoes, then slice them. The vegetable slices will not only look good on the plate, but they will also cook evenly, providing a pleasant contrast of textures.
4. Mixing the purees:
In a separate bowl, mix the tomato puree with the pepper puree and add 200 ml of water. This mixture will give the dish a rich flavor and creamy texture.
5. Arranging the ingredients in the dish:
In a baking dish, add the olive oil, then place some of the chopped onion and garlic. Add the chicken cubes, followed by the remaining onion and garlic. Sprinkle salt and pepper to taste, then add the diluted puree mixture.
6. Baking:
Preheat the oven to 180°C. Place the dish in the preheated oven and let it bake for about 40 minutes or until the chicken is thoroughly cooked, and the vegetables are tender. I encourage you to check occasionally to ensure everything cooks evenly.
7. Serving:
Once the stew is ready, remove the dish from the oven and let it rest for a few minutes. Serve the stew warm, alongside a fresh salad or pickles. These will add a crunchy note and pleasant acidity that will balance the richness of the dish.
Practical tips:
- Choosing the meat: If you prefer a juicier option, you can use chicken thighs instead of breast. They have a higher fat content, offering a more intense flavor.
- Vegetable variations: You can also add other vegetables, such as zucchini or bell peppers, to diversify the texture and flavor.
- Enhancing flavors: Add some spices, such as paprika or oregano, to intensify the flavors of the stew.
Frequently asked questions:
- Can I use frozen meat?: It is recommended to thaw the meat before cooking to ensure even cooking.
- How can I store the stew for the next day?: Place the stew in an airtight container and keep it in the fridge. It will stay good for 2-3 days.
- Can I freeze the stew?: Yes, this recipe freezes well. Make sure to let it cool completely before transferring it to freezer containers.
Nutritional benefits:
This chicken stew is an excellent source of protein, vitamins, and minerals. Garlic and green onions provide antioxidant benefits, while the vegetables are rich in fiber, essential for healthy digestion.
Ideal pairings:
To complete the meal, I suggest serving the stew with a refreshing drink, such as iced green tea or tomato juice. Also, for an extra touch of flavor, add a spoonful of sour cream on top of the stew before serving.
With this chicken stew recipe with fresh greens, not only will you bring a touch of joy to the plate, but you will also impress anyone who sits at the table. Each bite will be an explosion of flavors, and you will enjoy the result of your hard work. Bon appétit!
Ingredients: 600 g chicken breast, 2 bunches of green onions, 2 stalks of green garlic, 2 carrots, 2 potatoes, 200 g tomato puree, 100 g pepper puree, 4 tablespoons olive oil, salt, pepper
