Summer Chicken and Vegetable Stew

This Summer Chicken and Vegetable Stew is a flavorful and healthy side dish that can be enjoyed as a side dish, sauce or main course. It features a combination of peppers, tomatoes and chicken, making it a perfect, easy weeknight dinner packed with flavor.

Total Time

40min

0.0

0 Ratings

Author: SideChef

Servings:

Ingredients

•

Large groß Stora large grandes Bell Peppers , diced

•

Yellow Onion , diced

•

Ripe Mogna reif ripe maduros Tomatoes , diced

•

4 cloves

Garlic , minced

•

1 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

as needed

Fresh Parsley

•

1 lb

Boneless, Skinless Chicken Thighs

•

Eggland's Best Classic Egg

•

1 Tbsp

Milk

Cooking Instructions

Heat Olive Oil (1 tablespoon) in a large skillet over medium heat. Add the Yellow Onion (1) and cook until softened and translucent. Add Garlic (4 clove) and cook for another 1-2 minutes.

Add the diced Bell Pepper (2) to the pan and cook until softened.

Add the Tomato (2), Salt (to taste) and Ground Black Pepper (to taste). Bring to a boil, then reduce heat and simmer, uncovered, for about 20-30 minutes, or until the vegetables are tender.

In a separate skillet, cook the Boneless, Skinless Chicken Thigh (1 pound).

Once the chicken is cooked, combine it with the vegetable stew. Leave the stew to cool down a bit.

In the meantime, mix the Egg (1) and the Milk (1 tablespoon). After the stew has been cooled down, add the egg-milk mixture to the stew by stirring it.

Garnish with Fresh Parsley (as needed) and serve hot with crusty bread or rice.

Nutrition Per Serving

CALORIES

226

FAT

9.2 g

PROTEIN

25.2 g

CARBS

8.2 g