This chicken stew recipe is very colourful - check out the ingredient list!
This is perfect for a family dinner. Kids and vegetables can be a problematic combination sometimes.
But with my recipe, the wonderful variety of vegetables are baked into the recipe as a whole. Along with the chicken, it will help disguise the fact that there’s a lot “stuff that’s good for you” in there!!
This way it’s OK to leave out the side vegetables when serving this meal.
1 yellow paprika
1 medium peppers
2 medium zucchini
3-4 medium tomatoes
2 medium onions
2 cloves garlic
1 whole chicken
3 tablespoons oil
1 tablespoon tomato sauce
Salt and pepper to taste
250 - 300 ml chicken stock
1-2 of teaspoons finely chopped parsley
Wash and dry all vegetables :)
Cut zucchini(s) into thick slices.
Slice the peppers and remove the seed slot, cut into large pieces.
Peel the onions, wash, and cut into small pieces. Peel the garlic, and halve it.
Wash and dry the chicken. Cut the chicken into eight parts, sprinkle with salt and pepper.
Warm oven to 180°C/350°F.
In a pan pour oil, warm the oil and bake the chicken parts in the oven until golden brown.
Meanwhile, sautée the onions and garlic in a pan, add zucchini, paprika and peppers and cook for 3-5 minutes, then mix in tomato sauce.
Add the chicken stock.
Add the tomatoes and season with salt and pepper.
Simmer for about 3 - 4 minutes stirring from time to time, until sauce is cooked.
If the sauce will be too thick, add a little more stock.
To finish off: place one or two chicken pieces on a serving plate and cover with the stew. Repeat. Sprinkle with parsley.
Serve with vegetables and rice or potatoes - your choice.