Chicken and bean stew
Description
The dish is prepared without unnecessary complications. You can use any parts of chicken for this recipe, or completely omit the chicken for a more diet-friendly version, or even replace it with any other meat. Feel free to combine vegetables according to the season—I'm making a vibrant and healthy summer-autumn version today with zucchini, eggplant, peppers, fresh herbs, and young garlic. Adding beans will make the dish not only healthy but also nutritious. A great option for both children and adults! Give it a try. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the beans in water for several hours, then rinse, transfer to a saucepan, and simmer gently until fully cooked.
- 3
Step 3
Cut the chicken into pieces and sear over high heat with salt and spices until golden brown on the outside. I use a cauldron (kazan) for cooking, but any heavy-bottomed pot will work.
- 4
Step 4
Add the coarsely chopped onion and carrot to the fried chicken.
- 5
Step 5
Sauté the vegetables until soft and add the potatoes, cut into cubes.
- 6
Step 6
Sauté everything together for 5-7 minutes and add the chopped zucchini and eggplant.
- 7
Step 7
Sauté the vegetables until half-cooked, then add the pepper cut into strips and the tomato cut into wedges.
- 8
Step 8
After 2-3 minutes, add the beans, pour in the required amount of water (this depends on your preferences), adjust the salt, and simmer covered over low heat until all ingredients are cooked.
- 9
Step 9
At the very end, add chopped herbs and minced garlic. The chicken and bean stew is ready.
- 10
Step 10
Done.