Chicken stew with vegetables
Chicken stew with vegetables and olives - A delicious and comforting recipe
Discover the pleasure of a simple yet flavorful meal with this chicken stew recipe featuring vegetables and olives. This dish is perfect for a family dinner or to impress guests. With accessible ingredients and a reasonable preparation time, you'll create a dish that will delight everyone's taste buds.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Necessary ingredients:
- 500 g chicken breast (cut into pieces)
- 300 g olives (preferably green, pitted)
- 1 large onion (julienned)
- 1 lemon (sliced)
- 2 tablespoons tomato paste (or tomato puree)
- 3 tablespoons olive oil
- 1 bunch of fresh parsley (finely chopped)
- Salt and pepper to taste
- Water (enough to cover the ingredients in the pot)
Step by step:
1. Preparing the ingredients:
Start by washing the chicken pieces well under cold running water. Make sure to remove any fat or skin. Once done with the chicken, peel the onion and slice it thinly (julienne). If the olives are not pre-prepared, wash them and poke them lightly with a fork to allow them to release their flavor during cooking.
2. Sautéing the onion:
In a deep pot, heat the 3 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for 2-3 minutes, stirring constantly, until it becomes translucent. This step is essential for developing a great flavor base for the stew.
3. Adding the chicken:
Add the chicken pieces to the pot over the sautéed onion. Mix well so that all the meat is coated with the flavored oil. You can add a splash of water to prevent burning, and after 5-7 minutes, when the chicken changes color, you can proceed to the next step.
4. Incorporating the olives:
Add the pre-prepared olives and mix them with the meat and onion. They will add a salty and slightly bitter note, perfect for balancing the chicken's flavor.
5. Boiling and seasoning:
After mixing the ingredients well, add water until they are covered. Season with salt and pepper to taste. Cover the pot with a lid and let it simmer over medium heat for 20 minutes. This is when the flavors will combine, and the chicken will become tender.
6. Adding the tomato paste:
Near the end of the 20 minutes, add the two tablespoons of tomato paste and mix well. Let it simmer for another 10 minutes to intensify the sauce's flavor.
7. Finishing the dish:
When the stew is almost ready, add the chopped parsley and lemon slices. These will bring freshness and a wonderful citrus flavor. Let it come to a boil for 5 minutes.
8. Serving:
Chicken stew with vegetables and olives is delicious served warm. You can accompany it with boiled white rice, mashed potatoes, or fresh bread. For an extra flavor boost, you can drizzle a little extra virgin olive oil over the dish before serving.
Useful tips:
- Ingredient variations: You can add other vegetables, such as carrots or bell peppers, to enrich the dish. You can also use chicken with bones for a more intense flavor.
- Storing leftovers: If you have leftover stew, you can keep it in the refrigerator in an airtight container for 2-3 days. It can be reheated in the microwave or on the stove.
- Nutritional benefits: This recipe is rich in protein, thanks to the chicken, and contains healthy fats from olive oil and olives. Parsley adds essential vitamins and minerals.
Frequently asked questions:
- Can I replace chicken breast with another type of meat? Yes, you can use chicken thighs or even turkey meat.
- How can I make the dish spicier? Add chili flakes or chili sauce during cooking.
- Can I use black olives? Sure, but the taste will be different, so adjust the salt according to your preferences!
This chicken stew with vegetables and olives is not only a tasty dish but also an excellent way to bring the family together at the table. Enjoy the simple yet delicious flavors and savor every bite! Enjoy your meal!
Ingredients: chicken breast - a few pieces, 300 g olives, one large onion, one lemon, salt and pepper to taste, 3 tablespoons of oil, water, a bunch of parsley, 2 tablespoons of tomato paste
