A Homey Meal Full of Nutrients
Vegetable Stew with Chicken is a nutritious family dish that is easy to make. The chicken thighs and the vegetables are cooked separately to maximize the preservation of their flavors and textures. They are combined at the final cooking stage with the tomato sauce and paste.
In addition to the chicken, it contains Beans (red or white), Zucchini, Green Pepper, Garlic and diced Tomatoes. You may add onions if desired.
Our Vegetable Stew with Chicken requires the Lebanese Vermicelli Rice on the side as they are consumed together.
I propose you gain time in the kitchen by making the rice while the stew is cooking in its last 20-minute stage.
A green salad works well siding this duo dish, if you desire adding fresh greenery to your meal. I suggest a salad of Purslane, Lettuce and onion slices, with the Lebanese healthy dressing of Lemon Juice, Extra-Virgin Olive Oil, salt and pepper.
Enjoy it! Life is Good!
- 500 gr Chicken Thighs Skinless
- 2 cans Beans any type
- 1 Green Pepper cut in bites
- 2 Green Zucchini cut in rounds
- 1 Onion (medium) sliced in wings (Optional)
- 1 can Tomato cut in dices
- 1 tbsp Tomato Paste
- 2 cloves Garlic minced
- 1 tbsp Vegetable Oil
- 1 cup Water
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt or as desired
- 1/2 tsp Pepper
Cooking the Chicken Thighs
In a stew-pan, heat the oil, add the chicken pieces and seasoning, and cook on medium heat, for 10 minutes, turning them from time to time.
Remove the chicken aside.
Cooking the Vegetables
In the same stew-pan, add gradually the vegetables (not the beans yet), and stir continuously until the vegetables mature.
Stir in the beans and the tomato cubes, and cook for a minute.
Making the Stew
Blend the tomato paste in the cup of water, and pour it on the vegetable mixture.
Add the chicken pieces, and cook on high heat to a boiling point.
Cover the pan, lower the heat, and simmer for 20 minutes for the chicken to cook well, and the sauce to thicken.
Serve hot, with Lebanese Vermicelli Rice.