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➠ Stew with eggplant and chicken

Stew with eggplant and chicken

750

Kitchen French

Calorie content 59.7 kcal

Portions 9 port.

Cooking time 60 minutes

Proteins * 5.5 gr.

Fats * 0.5 gr.

Carbohydrates* 8.3 gr.

Content

Chicken breast and eggplant stew is not limited to these two foods. It also includes bell peppers, potatoes, onions, carrots, cabbage, herbs and spices. This combination of ingredients balances the flavor of the stew, and the chicken meat is juicy, soaked in vegetable juice.

Ingredients

Cooking process

Wash all vegetables, peel those vegetables that require it, cut out all excess. Cut prepared vegetables into small cubes. Wash the greens, shake them off and chop finely, put them aside for now. Pour the potatoes into a saucepan, where the stew will be cooked.

Remove the chicken from the bone, cut into cubes. Heat some vegetable oil in a frying pan, fry the chicken cubes until golden. Put the chicken on top of the potatoes, pepper, salt and sprinkle.

Fry the carrots in vegetable oil until soft, put on the chicken.

Fry the bell peppers in oil.

Pour the eggplants onto the carrots.

Cover a layer of carrots with slices of peppers. Salt, pepper and season with spices again.

Finely chop the cabbage and sprinkle with the last layer, lay the bay leaf and peppercorns on it. Pour water into the vegetables, send to simmer over low heat for about 25 minutes, until the potatoes are ready. If the vegetables are not very juicy, you can add more water.

In 5 min. before the end of cooking, mix all the layers of the stew, taste with salt and add salt, if required. Sprinkle generously with chopped herbs.