How to cook vegetable stew of zucchini with chicken
Everyday menu can be varied with simple and low-calorie products, especially in summer, when there is no desire to eat heavy fatty foods. Such products are easy to find right in the garden: squash and pumpkins. Their useful properties can be judged by the vitamin composition: E, A, C, H, B; they are easy to digest and are low in calories. And the easiest in the performance of the dish is a stew with zucchini. Since the nineteenth century, in Europe they began to use these vegetables in a wide variety of dishes, but it was the zucchini stew that was particularly popular (ragout / French - the second course). This dish is prepared in a matter of minutes, but to taste it can compete with many complex creations. Recently, more often you can meet him in the restaurant menu, as many today prefer low-calorie food, not at the expense of taste.
Preparing a vegetable stew from zucchini, do not forget that for different vegetables requires a different amount of time to readiness. Therefore, initially hard woods, such as carrots, and tender and quickly digestible tomatoes and zucchini later, otherwise they will boil and become a gruel.
- chicken fillet (chicken breast - 1 piece) - 300 g
- zucchini – 1 PC. (medium)
- carrot – 1 PC.
- tomatoes – 2 PCs.
- Bulgarian pepper — 1 PC.
- onion — 1 PC.
- salt – to taste
- pepper to taste
- vegetable oil
- You can use fillet or ready to buy chicken breast. To separate the meat from the bones of chicken breast, cut into cubes of medium size.
- Arrange on a heated with oil pan and roast for 10 minutes, not forgetting to stir, the meat should not burn, this will ruin the taste of the entire dish.
- Finely chop onion.
- Carrots cut into cubes.
- Add carrots and onions to meat.
- When the onion becomes transparent, add the pepper, cut into squares, simmer one or two minutes.
- Zucchini peel, flesh and seeds leave, as it is in them is a storehouse of vitamins and nutrients. Chop everything in large pieces, send it to the saucepan. Stew for ten minutes.
- Add the tomatoes, cut into slices, simmer for another five minutes.
- Sprinkle with salt and pepper to taste, but always in the end, otherwise the vegetables will fall apart prematurely.
- Decorate with greens.
Recipes of zucchini stew are good because you can add a new ingredient every time, be it potatoes, eggplant, mushrooms or meat. In any case, it will be gentle and easily digestible, thanks to pectin contained in zucchini. This recipe presents a wonderful low-calorie alliance of courgettes and chicken, which will certainly become a welcome dish on hot summer days for dinner or dinner. The recipe is useful to both experienced and novice mistress. And if you make a fantasy, the vegetable stew of zucchini becomes an author's dish. To him you can serve a garnish of cereals, it's not in vain in France, ragout was considered an acute sauce.