Roasted bell pepper stew with chicken breast

Roasted bell pepper stew with chicken breast - a simple yet flavorful recipe. This dish combines the sweet taste of roasted peppers with the juiciness of chicken breast, creating a meal that can be served hot or cold. It is perfect for quick lunches or relaxing dinners, and its simplicity reminds us of the beauty of home cooking.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 1/2 chicken breast (approximately 250-300 g)
- 6 bell peppers (preferably in different colors for an attractive appearance)
- 1 large ripe tomato
- 3 garlic cloves
- Salt, to taste
- Pepper, to taste
- Fresh dill, finely chopped
- Olive oil or sunflower oil

Necessary utensils:
- Grill pan or electric grill
- Pot
- Bowl
- Knife and cutting board
- Wooden spoon

A brief history of the recipe
Vegetable stews with meat are an integral part of many culinary cultures, serving as an excellent way to combine proteins with fresh vegetables. This roasted bell pepper stew with chicken breast is a modern and tasty variation that pays homage to traditional cooking, allowing us to enjoy fresh and aromatic ingredients.

Step by step - How to prepare roasted bell pepper stew with chicken breast

1. Preparing the peppers: Start by preparing the bell peppers. You can roast them on a grill pan or directly over an open flame. If you choose the grill pan, make sure it is well heated. Place the peppers in the pan and turn them occasionally until the skin becomes slightly charred and the inside is soft. This process will intensify the flavor and add a delicious taste to the dish.

2. Cooking the chicken breast: While the peppers are roasting, cut the chicken breast into small cubes. In a pot, add 1-2 tablespoons of oil and heat it well. Add the chicken cubes and brown them on all sides until golden. This step is essential for achieving a pleasant texture and good flavor.

3. Boiling the chicken breast: Once browned, cover the chicken with water (approximately 300 ml) and let it simmer on low heat. Cover the pot with a lid to retain moisture, and the meat will become juicy and tender. Let it simmer for 15 minutes.

4. Preparing the peppers: When the peppers are roasted, remove them from the pan and place them in a bowl. Sprinkle a small amount of salt on top and cover them with a lid or aluminum foil for about 10 minutes. This process will help the skin to peel off more easily.

5. Cleaning the peppers: After they have cooled slightly, peel off the skin and seeds. Tear them into small strips to make it easier to add them to the stew.

6. Combining the ingredients: Add the strips of roasted peppers to the pot with the boiled chicken. Cut the tomato into small cubes and add it along with the 3 sliced garlic cloves. Don’t forget to season with salt and pepper to taste.

7. Finishing the dish: Let the stew simmer on low heat, covered, for another 10 minutes. This will allow the flavors to meld and intensify.

8. Adding the dill: Finally, turn off the heat and add the finely chopped dill. Dill brings a fresh note and a unique flavor to the dish, so don’t skip it!

Serving
This roasted bell pepper stew with chicken breast can be served both hot and cold. A wonderful idea is to serve it with a dollop of sour cream on top, which will add a pleasant creaminess and balance the flavors. You can accompany the stew with fresh bread or boiled rice, and for an extra burst of flavor, add some olives or feta cheese.

Calories and nutritional benefits
This recipe offers a healthy mix of protein from the chicken breast and vitamins and minerals from the bell peppers and tomatoes. One serving contains approximately 350 calories, making it a nutritious and filling option. Bell peppers are rich in vitamin C and antioxidants, while chicken breast is an excellent source of lean protein.

Practical tips and variations
- If you want a spicier note, you can add a bit of chili pepper or spices like cumin or paprika.
- Experiment with different types of meat: turkey or even tofu for a vegetarian option.
- If you don’t have dill, you can use parsley or fresh basil to add a distinctive flavor.

Frequently asked questions
- Can I use frozen peppers? It is preferable to use fresh peppers for better texture and flavor, but in the absence of alternatives, frozen peppers are an acceptable option.
- How can I store the stew? You can store the stew in an airtight container in the refrigerator, where it will last up to 3 days. It can be easily reheated in the microwave or on the stove.
- What other recipes can it be paired with? This stew pairs wonderfully with a fresh green salad or mashed potatoes.

Roasted bell pepper stew with chicken breast is more than just a simple dish; it is a celebration of flavors and fresh ingredients. I invite you to try this recipe and share the joy of cooking with your loved ones!