Chicken with vegetables

I often find myself making this recipe when I have a few pieces of chicken and a stray can of mushrooms in the pantry. It usually helps if I have some leftover vegetables, like a red pepper or an onion, and it doesn't take long to prepare. Every time I boil the vegetables with the meat, there's enough sauce to enjoy with polenta. The recipe is simple, I've never had any issues, and I can easily adapt it if I'm missing something.

Quick Info

Total time: about 50 minutes
Servings: 3-4
Difficulty: easy

Ingredients

3 pieces of chicken (thighs or breast, as preferred)
1 medium onion
1 red pepper
1 yellow pepper
1 can of pre-cooked mushrooms (about 300 g, sliced)
1 cup of water (about 250 ml)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1-2 tablespoons oil (for frying)

Instructions

1. Cut the chicken pieces in half if they are large. Pat them dry with a paper towel, especially if they are quite wet. Have them ready to use.
2. Chop the onion finely. Wash the peppers, remove the seeds, and cut them into suitable pieces. If you want them to be more visible in the dish, slice them into strips.
3. Heat the oil in a large skillet or pot over medium heat. Add the chicken pieces and brown them for a few minutes on each side, just enough to get a little color.
4. Add the chopped onion to the meat. Stir gently for 2-3 minutes until the onion becomes translucent without burning.
5. Add the sliced peppers. Cook for 4-5 minutes, stirring occasionally, until they soften a bit.
6. Drain the mushrooms if using canned ones. If using fresh, slice them and add them directly. Place the mushrooms in the pot over the meat and vegetables.
7. Add the salt, pepper, and the cup of water. Stir and cover with a lid.
8. Let it simmer over low to medium heat for about 30 minutes. Check occasionally: if it needs more water, add a little at a time to prevent it from drying out.
9. When the chicken is cooked and the vegetables are soft, leave it uncovered for another 5-10 minutes to reduce the sauce. Taste and adjust the salt and pepper at the end.

Why I Make This Recipe Often

I turn to this recipe when I don't feel like complicating things or when I'm short on time. It's easy to adapt, doesn't require hard-to-find ingredients, and it reheats well the next day. I can use whatever vegetables I have on hand or change the type of meat. Basically, I don't need any special techniques, and the flavor remains balanced.

Tips and Variations

Tips

- Don’t fry the onion and peppers too much at the beginning, or they will get lost in the sauce.
- If you're using chicken with skin, brown it skin-side down first for added flavor.
- If you like it spicier, you can add some chopped hot pepper along with the bell peppers.
- At the end, you can sprinkle chopped parsley or dill for freshness.

Substitutions

- If you don't have pre-cooked mushrooms, fresh ones work too; just sauté them for 5 minutes beforehand.
- You can use peppers of a single color or even bell peppers if you have them.
- Turkey or even pork can work just as well, but the cooking time may vary.

Variations

- For a heartier version, add 2 diced potatoes along with the peppers.
- If you want a thicker sauce, you can add a teaspoon of flour dissolved in a little water 10 minutes before finishing.
- For extra flavor, you can add half a teaspoon of smoked paprika with the vegetables.

Serving Ideas

- I most often serve it with warm polenta.
- It also goes well with plain rice or boiled potatoes.
- You can serve it with fresh bread for the sauce.

Frequently Asked Questions

1. Can I use boneless chicken?
Yes, both boneless thighs and breasts cook faster and are easier to eat. Just cut them into suitable pieces.

2. What should I do if I don't have pre-cooked mushrooms?
You can use fresh mushrooms. Slice them thinly and sauté them with the peppers before adding the water. Be careful to leave more liquid at the beginning.

3. What can I do if I want a thicker sauce?
Let it reduce more without the lid at the end, or add a little flour dissolved in water and cook for another 5 minutes.

4. Can I freeze this dish?
Yes, it freezes well; just let it cool completely before placing it in bags or containers.

5. Is it okay without peppers?
Yes, if you don't have peppers, you can add other vegetables like zucchini or carrots. The taste will be slightly different, but it will still be a good stew.

Nutritional Values

One serving has about 220-260 kcal, depending on the type of meat. Approximately 27 g of protein, 8-12 g of fat, and 7-10 g of carbohydrates (mainly from vegetables and mushrooms). If you add polenta, the carbohydrate count increases.

Storage and Reheating

It can be stored in the refrigerator in sealed containers for up to 3 days. I usually reheat it on the stove over low heat, adding a little water if the sauce has thickened. It also reheats well in the microwave for a single serving. If you want to freeze it, it keeps well for up to 2 months.

The recipe remains just as practical and tasty even after being reheated.